Royal Icing Runout Recipe

This royal icing recipe is the easiest one that you will find on the web today.

Royal icing runout recipe. This royal icing recipe is extremely easy and can be used for both piping which is the outlining of the cookie and flooding filling it in. Because this recipe is made with meringue powder and not eggs it may be stored in the refrigerator or at room temperature. If it s not moveable add a dash of water.

Add 1 2 teaspoon water at a time until you reach proper consistency. Place the icing in an airtight container and before placing the lid on your container place a piece of plastic wrap directly in contact with the surface of the icing. Continue this until the icing it thin and liquid.

If you want to make runny icing for flooding cookies or making run outs then take some royal icing stiff made into a bowl and start mixing it with water a few drops at the time. If it turns out too runny add more powdered sugar. Use a grease free spoon or spatula to stir slowly.

The consistency of the icing is just thin enough to easily spread and just thick enough to outline pipe the edge of the cookies. It should be smoothing out when you lift the spoon. To thin for pouring add 1 teaspoon water per cup of royal icing.

There s no way that you can mess this icing up. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. This is the consistency of the icing with a single tablespoon of water.

Made with only 3 ingredients royal icing is a classic for a reason it s simple to make easy to use and is the first step in making a cake be it a christmas cake or otherwise beautiful. One tablespoon at a time add warm water to the mixer and mix. Thin consistency for flooding.