How to Pipe & Flood Cookies
The holidays are just around the corner. One of my favorite gifts to give are homemade treats. Creating culinary gifts is at its peak from Halloween straight through to New Years.
If you’ve never tried your hand at piping and flooding cookies, it’s a fun way to be creative, and also get the kids involved. The three cookies I have shown here have simple coats of royal icing on them. However, you can doctor these up with edible glitter, and designs that can be purchased at Michaels, or any place that carries baking supplies.
Not a fan of flooding cookies? Then simply spread the royal icing or regular icing (thinly) onto your cookies, and cover with sanding sugar in a multitude of colors. Decorating cookies this way is perfect for those that come out with flaws on them. Covering them in bright colors covers up any imperfections, while still tasting great!
Below is a video I shared live on Periscope.tv/VickiBensinger. If you missed it please follow me on Periscope so that you have the opportunity to watch my live cooking broadcasts. There you have the chance to ask questions, and get an immediate reply. My videos are posted for 24 hours unless of course I decide to share them here with you.
This video is a bit longer than most since I had issues trying to edit it. So feel free to watch it all or scroll through.
The cookies shown here are a homemade sugar cookie. Feel free to use your favorite recipe, or use the refrigerator cookies such as slice and bake to roll out, cut, bake, and decorate.
Below is the recipe for Royal Icing I used, with some helpful tips.
Please let me know if you have any questions on piping and flooding, or if you have any useful tips you’d like to share that you’ve found to be helpful.
Have fun creating your cookies this holiday season!
Royal Icing for Piping & Flooding Cookies
This quick method for making royal icing creates perfect results! Double the recipe to yield more decorated cookies.
- 2 cups (1/2 lb) confectioners sugar
- 4 tsp. Meringue Powder
- 3 Tbsp. warm water (piping) 6 Tbsp. (for flood icing)
- 1 tsp. vanilla extract (can use clear if not coloring icing)
- Combine all ingredients in the bowl of your electric mixer
- Beat on high for 5 minutes if you're using an electric stand mixer, or 10 minutes if you're using an electric hand mixer. (If your mixer has attachments, use the paddle.)
- When you reach the *desired consistency, it's important that you immediately cover the mixture or store it in airtight containers.
- View notes below for tips.
- Watch video to see how I started with the piping royal icing, and used the remaining to create flood icing.
Humidity, temperature of the room, and brand of confectioners sugar will play a role in the consistency of your icing. The dryer the weather the shinier the icing once dry.
Desired Consistency - Piping icing: place in piping bag with #2 tip or ziploc bag with small cut at point to ice. Do a sample test by squeezing into overlapping circles. If the icing maintains its shape without blending into the icing below, it's perfect. If not, add a bit of confectioners sugar and stir to blend. Flooding Icing: Thin with warm water one teaspoon at a time until when dropped from a spoon, the icing makes a ribbon, the, flows into a smooth surface. (It should not run off the cookies - if so add a bit more confectioners sugar).
Whether your icing turns out with a matt finish, or shiny finish each are equally as cute and fun to eat. However, if you prefer a shiny finish, read these tips.
For complete instructions view my video above.