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.

Flow-Icing

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Recipe by Loreta Wilson / GingerbreadArtist Course: CookiesDifficulty: Intermediate

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.

One thought on “Flow Icing (Dairy-Free)

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

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