My favorite flow-icing for sugar cookies!
My favorite flow-icing to use on rolled sugar cookies. This recipe provides a beautiful shiny icing with a nice outer shell and yet soft bite.
My favorite flow-icing for rolled sugar cookies.
Ingredients
4 pounds Confectioners / Powder Sugar
10 Tablespoons Meringue Powder (I use Wilton)
1 1/2 teaspoons Cream of Tartar
- Wet ingredients
1 1/4 cups warm Water
1/4 cup light Corn Syrup
2 Tablespoons Glycerin
2 Tablespoons Vanilla flavoring
Directions
- Add powder sugar to mixer. With mixer on low add meringue powder and cream of tartar.
- Combine all wet ingredients, and then with the mixer on low slowly add to the dry ingredients.
- Mix on Low with paddle attachment for 10 minutes.
I prefer my flow icing to flow from the paddle the same consistency as shampoo. Add additional water to achieve YOUR desired flow consistency. - To prevent the icing from drying out, make sure to cover the bowl of flow icing with a damp kitchen towel or tight fitting lid.
- There are many websites and blogs that provide a ton of excellent direction regarding the consistency of flow icing, what consistency is used for what, and how best to decorate cookies. Google is your friend.
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This recipe is a combination of royal icing and glaze that I developed since I did not like the hard bite of just royal icing, and I didn’t like the transparency of just using glaze.
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