I am wanting to make hangers out of Royal Icing. I've only ever used RI for flooding cookies. Do I make it any differently when i want to pipe a design and not have it "flood"? Do i just add more powdered sugar to thicken it up??

Thanks in advance for your help. . I am starting my project today so hopefully someone knows the answer soon!

I use Wilton's recipe for royal icing. When piping you need the consistancy to be thick enough to hold the shape but not so thick that it hurts or is hard to pipe.

I'm not sure about your recipe, but mine startes off in the medium to stiff range, and I have to add quite a bit of water to get it to flow. If yours is too soft then yes, adding more powder sugar, or even constrach will help.