Decorating with Royal Icing 101

Decorating with royal icing is an easy way to jazz up plain sugar or gingerbread cookies.

INGREDIENTS:

• 1 batch of Easy Royal Icing
• Gel food coloring of your choice
• Piping bag(s)
• Piping tip(s)
• Cookies of your choice

INSTRUCTIONS:

COLORING THE ICE

1. Color the icing to your desired shade or shades.
2. Fit a piping bag with a tip, then twist the bag just above the piping tip to temporarily close off the bag from the tip.
3. Set the bag in an empty yogurt container, glass tumbler, or plastic cup. Fold the top third of the piping bag over the edge of the container.
4. Spoon one color of icing into the bottom of the piping bag, filling the bag about half full and pressing firmly to minimize any air pockets. Twist the bag tightly to close it.
5. Repeat with other bags, if desired.

OUTLINING WITH ROYAL ICING

1. Fit a piping bag with a small plain round tip. Fill the bag with icing.
2. Firmly squeeze the top of the piping bag with one hand and direct the tip with the other. Press down on the tip, then lift the tip up, pulling the icing in the direction you want it to go. Don’t hold the piping tip too close to the cookie; let the icing fall from the tip to the surface of the cookie.
3. Let each decorated cookie dry on a wire rack for several hours, or overnight.

FLOODING WITH ROYAL ICING

1. Fit a piping bag with a small plain round tip. Fill the bag with icing.
2. Follow the directions on how to outline with royal icing (see above).
3. Once the area is outlined, fill it with icing until only a few tiny gaps remain.
4. Holding the cookie gently on either side, shake it until the icing fills the gaps. Gently tap the cookie a few times on the counter to ensure the surface of the icing is smooth.
5. Any decorations should be added quickly while the icing is still wet (it will begin to dry almost immediately).
6. Let each decorated cookie dry on a wire rack for several hours, or overnight.

FEATHERING WITH ROYAL ICING

1. Fit one piping bag with a small plain round tip, then fill the bag with icing. Fit a second bag with another small plain round tip, then fill the bag with a second color of icing.
2. Using the first bag, follow the directions for how to outline and flood with royal icing (see above).
3. Using the second bag, pipe dots of icing across the surface of the cooled flooded cookie. You can pipe the dots in a straight line, or create different designs by piping them in a heart, circle, or diamond shape.
4. Gently drag a toothpick through the piped dots to create a feathered effect.
5. Holding the cookie gently on either side, shake it to smooth out the design.
6. Let each decorated cookie dry on a wire rack for several hours, or overnight.

MARBLING WITH ROYAL ICING

1. Fit one piping bag with a small plain round tip, then fill the bag with icing. Fit a second and third bag with small plain round tips, then fill each of these bags with different colors of icing.
2. Using the first bag, follow the directions for how to outline and flood with royal icing (see above).
3. Using the second bag, pipe parallel lines across the surface of the cookie, leaving about ½ inch between each line.
4. Using the third bag, pipe another set of parallel lines across the cookie, piping in between the first set.
5. Gently drag a toothpick through the lines of colored royal icing, either in alternating directions or in the same direction