Are you curious about royal icing consistency?

Most of the trouble I see with people trying Royal icing, is they can’t get the consistency right!

This can take a lot of trial and error.

Basics: water makes it runny, powdered sugar thickens it.

Foundational consistency:

-you want a “toothpaste” like consistency for outlining and writing. Always outline your cookies before flooding! The icing needs a boundary! This consistency is usually what comes out when you are done whipping your Icing.

-aim for a “honey” like consistency for flooding. Not too watery and not too thick. This makes that smooth background on sugar cookies. Start by adding water *in very small increments* until the icing goes flat after a few seconds.

-floral is extra thick. Add extra powdered sugar to create this look until it’s even a little harder to stir!

Hope this helps! More tips to come!

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