Royal Icing is a sweet icing made of confectioner’s sugar and dried egg whites used in cookie decorating with a fluffy marshmallow appearance. (See Recipes page)

Outline Icing is royal icing of medium consistency. It is used for outlining a cookie and some detail in cookie decorating. Apply by holding decorating tip above cookie and allow icing to fall onto cookie.

Flood Icing is royal icing thinned with water. When applied to a cookie it spreads easily and dries to a smooth, even finish. Apply with squeeze bottle, spread with toothpick and pop air bubbles.

Detail Icing is royal icing of stiff consistency added to a cookie for final detail in cookie decorating. It is stiffer than outline icing. Intricate details such as flowers, leaves or writing require a very stiff consistency. Add confectioner's sugar to stiffen icing. Prepare detail icing immediately before using as royal icing thins quickly.

View Videos page for video tutorials
See Cookie Decorating/101 and Cookie Decorating/201

Prepare Royal Icing for Decorating
Divide icing into separate bowls for coloring. Cover bowls with plastic wrap (to avoid crusting) while mixing other colors. Prepare one color at a time. Once you've achieved the desired color put two large spoonfuls of icing into a piping bag for outlining.

To prepare flood icing, gradually add water to icing about 1-2 teaspoons at a time (2-3 spritzes if using spritz bottle). Stir after each addition. Thin icing with water until reaching shiny and smooth consistency; not watery. If too much water is added small bubbles will appear on cookie and icing may not dry completely. If flood icing is too thick when decorating, put back in bowl and add more water. If too thin, add more confectioner's sugar.

Cover bowl with a damp paper towel (to avoid crusting) and let sit five minutes. Then stir gently to remove air bubbles. Pour flood icing into a squeeze bottle. Proceed to the next color and repeat this process.

Icing can be refrigerated for 1-2 weeks. It can also be frozen and thawed in refrigerator. Royal Icing separates and gets watery so stir well and add Confectioner’s Sugar to reach the proper consistency for outline and flood icing.

Hint: Outlining uses small amount of icing. Flooding uses larger amount.

How to Check Consistency of Flood Icing
Spoon thinned icing and let icing fall like ribbons into bowl. Icing should smooth over in 2-3 seconds.


Mixing Bowl & Mixer
Measuring Cups
Measuring Spoons
Rolling Pin
Baking Sheets
Cooling Racks
Glass Bowls
Paper Towels
Tall Glasses

Gel Food Colors
Disposable Icing Bags
Icing Bag Ties or Twist Ties
Squeeze Bottles
Decorating Tips (recommend purchasing two tips of each)
Tip #2
Tip #3
(recommend beginners outline with #3 tip)
Tip #1.5 (optional)

Water Sprintzer
Icing Tip Cleaner
Icing Bag Ties
Small Dishes for toothpicks/Paper Towel
Baking Mat/Work Area
Silicone Baking Sheet Liners



Luster Dust
Food Markers 
Color Mist 
Sanding Sugars
Small Paint Brushes


Large baking mat has a non-skid surface which holds cookies in place while decorating.
Small dishes for toothpicks and wet paper towel are handy for wiping tips & squeeze bottles.
Tall glasses with wet paper towels hold piping bags to keep decorating tips from clogging.


Drying Cookies. Allow cookies to dry overnight. Cookies will appear dry after a few hours but don’t be deceived. Do not cover cookies. The wrap will draw down onto the cookies. The icing protects the cookies from going stale. If you reside in a hot weather region where insects are prevalent, I suggest storing your cookies in a cold oven overnight. Just post a reminder so the oven is not turned on with your cookies inside.

Cleaning Decorating Tips & Cookie Cutters. Do not place decorating tips or cookie cutters in a dishwasher and do not allow them to air-dry. They will rust. Dry immediately after washing with paper towel.

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