Flow Icing (Dairy-Free)

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.


0 from 0 votes
Recipe by Loreta Wilson / GingerbreadArtist Course: CookiesDifficulty: Intermediate

My favorite flow-icing for rolled sugar cookies.


  • 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


  • 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.

Did you make this recipe?

Tag @_gingerbreadartist on Instagram and hashtag it #CookiesByGingerbreadArtist

Like this recipe?

Follow us @GingerbreadArtist on Pinterest

Did you make this recipe?

Like us on Facebook

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.

One thought on “Flow Icing (Dairy-Free)

  1. Pingback: Rolled Sugar Cookies – Gluten-Free and Dairy-Free | GingerbreadArtist

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.