I'm making a batch of royal icing this afternoon for cookie decorating practice. My recipe uses 3 egg whites, 1 lb of powdered sugar, and a dab of flavoring extract.
I made this yesterday and it was a good texture for piping decorations with soft edges.
Today I want to work on flood filled cookies, then dry them and pipe more firm decorations on top.
Should I make a thick royal icing first and then thin a portion of it to thin for flood filling? And if so, do I thin with water, corn syrup, milk, or something else?
Or do I make it thin, pull out a portion for flood filling, and then add additional powdered sugar to the remaining portion and continue mixing?
Your help would be greatly appreciated.
Lynda
make thick royal icing first and then thin a portion of it to thin for flood filling. use water to thin.
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