How to Flow Royal Icing on Cookies
A sugar cookie is a canvas. Whether it's colorful frosting, clever embellishments, or designs and decorations galore, it all starts with a base of smooth, clean, perfectly flowed royal icing — which isn't nearly as hard to accomplish as you might think. Here, SAVEUR assistant editor Marne Setton shares her simple technique for flowing perfectly: the secret is in a few drops of water.
Cooked, cooled sugar cookies
An offset spatula
How it works:
• Start with cooled sugar cookies. (Warm cookies aren't good for icing.)
• Put about ⅔ of your royal icing into a bowl and add a little water to it, drop by drop, until it flows smoothly.
• Pour your your thick and thinned royal icings into separate pastry bags.
• Using the thick icing, outline the area on the cookie you want to fill with icing, and let it dry for 2 minutes until it's stiff like plaster.
• Using the thinned icing, scribble within the frosting outline. Smooth the thinned icing to the icing outline using an offset spatula, adding more thinned icing if necessary.
• While the icing is still tacky, decorate with sanding sugar, sprinkles, or candy. Or wait for the flowed icing to dry and decorate it with swirls of the thick icing.
relatedRECIPE: Classic Sugar Cookies »
RECIPE: Royal Icing »
VIDEO: How to Decorate a Bûche de Noël »
VIDEO: How to Dip Chocolate Truffles »