How to color royal icing | How to outline + flood a cookie | Icing 101| daintycookieco

Hi everyone! In this video I will show you how I color my royal icing and achieve the exact same color for both my outline and flood consistency. Then, follow along to see how to outline and flood a basic cookie.

Summary:
After mixing a fresh batch of icing, add enough icing in a separate bowl, to give you all the consistencies you will need in a specific color for your cookie project/order. Most of the time, you only will require outline and flood consistencies, so that is what I will be going over.
Remember to always start with the stiffest consistency you will need for the set you are working on. I have stiff consistency icing but before coloring, I will thin it down to outline consistency to make it easier to mix the color in. Add water , a little at a time , until you see the icing forming soft peaks. Mix in gel food coloring, I used Chefmaster neon brite purple. Using a tall glass cup, insert your piping bag and fold over the top of the bag around the edge of the cup. Add only a few tablespoons of icing, as we are only using to outline the cookie. Here’s a tip, if you ever run out of your flood consistency and need a bit more to complete a set/cookie, you can always thin down your leftover outline consistency into a flood.
Put the bag to the side and add more water to the remaining icing to make your flood consistency. The icing should ribbon off the spoon/spatula, and settle in the bowl on it’s own within a few seconds.
Now, before bagging your flood icing, cover your bowl with a damp paper towel and leave for 10-15 mins to allow any air bubbles to rise to the top. Another way that I like doing this is gripping your bowl and patting the bottom of the bowl as if your trying to burp a baby. Do this for about a minute. You will see the air bubbles rising to the surface. Take your spatula and gently run it across the surface of the icing to pop the air bubbles. Then, I do it once again to make sure I get as much air out as possible from my icing. Do not re-mix the icing as you will continue to whip air into the icing. When done, add the icing to your piping bag and massage the bag if you still see air bubbles. Make sure you are holding you piping bag seam side up and straight down the middle. Make a small cut across the tip of the bag. For your outline, you can make sure you cut the hole big enough by piping a few lines on a napkin to test out the thickness. Then, choose a starting point and lift the bag slightly above your cookie, making sure the icing falls around the perimeter/edge of the cookie. Touch your icing bag down when you get to the starting/end point. Next, flood within the outline, getting as close to the outline as possible and flooding towards the center. Use a scribe to pull/push the icing to close any gaps, smooth out surface, and to pop any air bubbles.

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