The Kitchn: How to make royal icing for fuss-free cookie decorating
Flooding icing: This icing is used to fill the piped border of icing with loose frosting that evenly “floods” from edge to edge. This icing should be the consistency of honey: pourable yet still relatively thick. The best way to achieve this is to add a few tablespoons of water. We recommend adding one tablespoon at a time — stirring between each addition — until your desired consistency is achieved. You can always add more water, but you can’t take it away, so go slow and don’t rush it. If there are any air bubbles on the surface of your icing, use a toothpick to pop them.
How long does royal icing take to dry?
While it might be tempting to stack your beautifully decorated cookies on a festive plate, rushing to do so will cause them to smear. Give your cookies at least four hours to dry before attempting to move them.
How to Make Royal Icing
Makes 3 cups
3 1/2 cups powdered sugar (1 pound), plus more as needed
4 large pasteurized egg whites, or 1/2 cup liquid egg whites
1 teaspoon extract of choice, such as vanilla or lemon (optional)
Food coloring (optional)
Water, as needed
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