Royal Icing Flooding, consistency is everything

Royal icing flooding is the first stage in decorating sugar cookies.

This stage also called the base coat is important. You need to get the sugar cookie icing as perfect as possible to assure the decorating turns out splendid!

Royal Icing Flooding problems with questions and answers

Let’s troubleshoot some common problems with royal icing flooding…

·         Icing runs off the cookie

If your royal icing is too thin it will run off the edges, sometimes even with a piped dam around the edge.Too runny icing for sugar cookies

The royal icing (get the superior royal icing recipe here for free) or glaze (delicious recipe here) should be 12-15 second consistency.

12-second consistency means if you spoon up some icing and drop it back in, it takes 12 seconds for it to disappear. 15 seconds means the same, but it takes 15 seconds to disappear.

12 or 15-second flooding. Which one?

This depends if you plan on using the same consistency to pipe the border and flood the cookie (grab the best sugar cookie recipe here).

Some decorators prefer using only one consistency to outline and fill. This saves work but gives less control of the icing. Use 12 seconds if you plan on this technique.

If you like/would like to feel as though you have more control, use 2 piping bags, one with 12 seconds (outlining) and one with 15-second royal icing (flooding).

However, just starting, I recommend the 2 bag technique. It's easier.

·         Air bubbles in the icing

Air bubbles trapped in royal icing image.Air bubbles trapped in royal icing

Ugh, those dreaded air bubbles. Where do they come from?

First, do not over-mix when making the sugar cookie icing. Mixing too long incorporates air into it and will compromise the puffiness when it's dried.

Make sure to use your whip attachment instead of the paddle. Always make sure it's on the lowest setting too. Refer to the Sugar Cookie Icing page on how to make the royal icing or glaze.

Second, after mixing the colors it should set a while, preferably overnight. This allows the air bubbles to rise to the top.

Third, adding too much liquid can contribute to air bubbles, color-bleed, and extended drying time.

  • Icing turns out flat on the cookie instead of puffy
Flat icing can look nice, but people like the look of it being puffy. There are ways to accommodate this. Follow these instructions.Strive for puffy, not flat sugar cookie icing

Want puffy icing on cookies? Try to not over-mix the icing. Also, adding too much liquid will make them flat.

Note: it's faster to have the royal icing flooding thinner, but this gives more bubbles, color bleed, and a flatter top.

·         Cracks in the royal icing

There's a couple of reasons why your royal icing can develop cracks. Here's some answers to assist this problem.Cracks in icing

After flooding the sugar cookies, leave them to sit untouched overnight if possible.

Though they may look set up, only the tops are crusted. Underneath is still wet.

Side note…a common myth is to place them in a dehydrator and they will dry. Dehydrators are wonderful for sugar cookies. I wouldn’t want to live without mine as a sugar cookie artist. 

However, dehydrators only help the icing to dry on top. This enables the decorator to pop them in to add another color or layer faster.

*Here is a good video on dehydrators for cookies. It's about a half an hour long, but so informative.

·         Color bleed

The head of this cute little sloth shows color bleed. This page teaches you how to avoid it with man tips and tricks.Poor little sloth!

The following list is only a part of a longer list. Click this image to go to Royal Icing Tips for a 2-page download you can print off. Grab it while it's free!

Image link for royal icing flooding tips and more hacks

There are quite a few reasons for color bleed. This is a partial list of what I have learned through the years:

a. Use quality food gel--The only food gel I will use is Americolor. I've tried others, naturally, but these are high-quality and oh so vibrant. I very much appreciate them. 

b.      Do not use too much water

c.       Possibly the quality of the water

d.       Allow icing to dry on the cookie before adding another color

e.       Humidity wreaks havoc with royal icing

f.        Add white food coloring when making icing, AmeriColor gels are my go-to, as noted above.

g.       Do not cover cookies until completely dry

h.       Never refrigerate iced cookies (humidity in the fridge)

i.         Use high-quality confectioner’s sugar, like C&H

j.     If you are using food color markers and you notice color bleed, there are certain markers that aid in this. I'll be posting about them in the future.

Go here to see a comparison I did of 7 different brands of food markers.

Click the picture for the Best Sugar Cookies link with a downloadable and printable recipe.

Here is also a link for sugar cookie glaze recipe that's really nice!

Click image for the Superior Sugar Cookie Icing recipe. This recipe offers a large batch version as well as a small batch version in a free downloadable and printable form!

Supplies you will need for royal icing flooding

Ready?

1. blank cookies

2.  royal icing outline consistency in piping bag, #3 frosting tip

3.  royal icing flood consistency in piping bag, I like to use a #5 frosting tip

4. scribe or toothpick

5. paper towel or cookie turntable

6. wet paper towel or cloth

7. favorite music

Music clipart on Royal Icing Flooding page at WeCookiers.com

One thing to remember before we start the fun...

“Harmonious fingers make for competent hands.”—Pepper Blair

Did you get your free download of Pepper Blair's Climb a Mountain e-book of inspiring quotes on the home page? If not, be sure to grab it here!

Here's some of the quotes you can expect inside:


Focus on the work at hand. Be detailed oriented. It's when you pay attention to the fine details that it catapults you into a pro-level decorator. I can't say it enough:

Detail. Detail. Detail.


Royal Icing Flooding with video tutorials and tips

Keep in mind, that this is an A-Z sugar cookies site. Thus, we are starting at the very beginning. If you are more advanced, please be patient as this site is developing. You can click ahead to Cookie Decorating Techniques if you like.

Also, just because this is the way I decorate, does not mean it’s the best or only way. Don’t be afraid to use your creativity.

With a piping bag in hand, take the thicker (outline) icing and draw a line around the shape of the cookie. This is called the dam or border.

Set the tip down on the cookie to start and raise the tip about ½” away from the surface.

Do not pull the icing, just let it fall in a straight line, letting gravity have its way.

You need to be aware of the steady squeeze of the bag as you move it along. Nice steady pressure.

As you come near meeting the starting point, let up on the squeezing so there isn’t a glob when you meet it. This is where your scribe or toothpick will come in handy.

The royal icing may need to be smoothed out a little when the two ends meet.

Now set it aside and pipe the borders on the rest of the cookies.

Done?

Take the first cookie you piped. With the other piping bag, the royal icing flooding, fill in the sugar cookie.

Keep going until you have finished royal icing flooding all the cookies. Preferably a dozen. This will give you lots of practice.

If you see bubbles rising to the top, just take your ‘bubble popper’ and pop them. There will be others that will pop on their own, so don’t worry too much.

Flood/base coat on sugar cookie. A-Z learning on Royal Icing Flooding page at https://www.wecookiers.com/royal-icing-flooding.htmlFlood coated sugar cookie

Great job!

Don't fret if yours don't turn out perfect. Royal icing flooding is like anything else...practice makes perfect.

You've now finished royal icing flooding.

Here is a link back to How to Make Professional Cookies.

Top of Royal Icing Flooding

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