Icing Consistency
Flood Royal Icing Consistency. Common Consistency Comparison: Honey, Shampoo. Uses: Filling Large Areas, Wet-on-Wet Effects, Marbling. Icing count: 5 to 8 seconds. The thinnest of all the icing consistencies is flood icing. Flood icing is used to fill in the areas you make after outlining. Flood icing takes the longest to dry.
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Changing the consistency of royal icing is effortless by using water or powdered sugar. To make the icing looser, use a spray bottle and add water to it. I would purchase a designated spray bottle that is just for your cookies. Then, you would spray a little water and stir the icing. To make the icing thicker, add powdered sugar to the icing.
Royal Icing Consistency Explained Dixie Crystals test
Start with a 12-15 second consistency; outline and flood and see how that feels. You can adjust moving forward making it thicker or thinner based on what works best for you. Once you master outlining and flooding, you can start making slightly thicker icing for pipping details, or experimenting with lettering. You may even want to keep a log as.
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Mix on medium speed until the sugar is absorbed. You may need to scrape down the sides of the bowl to get all the powdered sugar into the liquid. Repeat 3 more times, sifting in 1 cup of the powdered sugar at a time, and scraping down the sides to make sure all the powdered sugar is incorporated into the icing.
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But when you're wanting to pipe details, you're going to want a thicker consistency so that the icing holds its shape. We don't want it to settle out smooth, so your thicker consistency works perfectly. In the image below, my flood consistency is about a 15-second consistency. Which means, if I had my bowl of icing and I ran a knife.
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You can either put this flood consistency icing in a piping bag with a #2 tip or a tipless bag. You can also use a food-safe craft squeeze bottle with tip to flood, but be aware that flooding with the bottle method often leads to air bubbles in the icing. Repeat the above process making different colors. (I use Americolor gel colors.)
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Fill/ Flood consistency . This is what you are going to use to flood your cookie, or in other words to color inside of the outline you will create around the border. You want this icing to be thick enough where it doesn't go everywhere and run off the cookie but also liquid enough where it will spread evenly on it's own. To create this.
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Hi Everyone,Here are the basic consistencies you will use to outline and flood your cookies. Using the royal icing recipe from my previous video, I thin down.
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Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time.
layout of the three major types of icing consistencies stiff, piping
For outline/flood consistency, I use a 15-second icing. For more detailed work, I use between 20-second and 25-second icing depending on how much detail I am looking for. If you're looking to use royal icing to create a gingerbread house, you'll want it to be really thick to assemble the walls. Start with the base consistency and go from there.
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For a 1 consistency outline and flood, you'll use one bag as you're outlining and flooding with the same consistency. It's just a matter of changing the amount of pressure on the bag. For a 2 consistency outline and flood, you'll use two bags: one for the piping consistency and one for the flood consistency.
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You can use 15 second icing to outline and flood. If you outline and wait a few minutes to flood, your icing will show a line on the edge where the outline and flooded icing meets. If you outline and flood immediately you icing will look like it is rounded and smooth without the line. It will look smooth until it touches the cookies.
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Add small amounts of water to the flood icing bowl (¼ to ½ teaspoon at a time or spritz with a little water in a spray bottle) until the icing has reached a flood consistency. If the icing is too thick, you can add more water to thin it out. If it's too thin, you can add a bit more powdered sugar to thicken it.
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Place the icing in a piping bag, snip off the tip, and outline the cookies. You can also use a reusable piping bag with a small piping tip. Fill in the outlines on the cookies with the flood icing and then use a toothpick to fill in any little gaps. Add sprinkles for more dimension and design.
How to Pipe Perfect Icing
What is the trick for the perfect flooding consistency royal icing? To achieve this perfect runny-but-not-too-runny consistency, I use the 10-20 second icing rule. Take your bowl off the mixer, smooth out the icing, pick up your paddle, drizzle a ribbon of icing along the surface, and then start counting. The ribbon of icing should smooth out.
Haniela's 10 Second Rule for Flood Royal Icing Consistency {Video
1 | Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a paddle attachment, and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to high speed, and continue to beat about 1 to 2 minutes just until.