Thinning Royal Icing

Baking By sweetjustice Updated 27 Jan 2014 , 1:10am by MBalaska

sweetjustice Posted 20 Jan 2014 , 11:44am
post #1 of 8

AWhat do you use to thin your royal icing? Recently, I used lemon juice and it was great on my lemon cookies but I'm not sure how it would taste on plain or chocolate cookies. Just wondering what others use besides water and lemon juice.


7 replies
elisaber Posted 20 Jan 2014 , 2:01pm
post #2 of 8

Any particular reason why you want to use something else? I never use anything but water and it works very well for everything :)

sweetjustice Posted 20 Jan 2014 , 3:01pm
post #3 of 8

AWhen I use water my royal icing has an odd taste. When I used the lemon juice I didn't taste it as much.

cupcakemaker Posted 20 Jan 2014 , 3:26pm
post #4 of 8

ABoiled water?

sweetjustice Posted 20 Jan 2014 , 4:53pm
post #5 of 8

ANo I didn't use boiled water.

jessicamh Posted 20 Jan 2014 , 6:59pm
post #6 of 8

I always use water.

1cup icing + 1/2- 2 tsp water = outlining

1cup icing + 1-3 tsp water = flooding

leydavak Posted 26 Jan 2014 , 10:37pm
post #7 of 8

Hi - I use a lemony royal icing on almost all type of sugar cookies and it always provides a nice taste as you take the first bite! I use a few tablespoons of lemon juicy when I start whipping the icing, and water to thin it out.

MBalaska Posted 27 Jan 2014 , 1:10am
post #8 of 8


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