Have you been reading our guides to icing cookies and found the term ‘royal icing’ used a lot for different things? This may be unclear if you aren’t a pro at baking or icing. Royal icing can be made in different consistencies, each with its use in icing cookies and cakes. So, read on to learn more about the key differences in these consistencies.
1. Original Royal Icing Consistency
- Straight out of a mixer, this icing is tough! It is the type that is used when you need to pipe detailed flowers or swirls, and when it sets, it is almost crumbly when bitten into. It is also very sweet. If you need the icing to keep its shape, you can use this!
- It is also great to use to construct gingerbread houses and to stencil cookies.
2. Outline Royal Icing Consistency
- Need an icing that will hold in flood icing? If yes, then you need royal icing that is of an outline thickness.
- This icing has more water than the original and is more flexible when piped. It is great for writing on cookies and cakes, as well as not being as crumbly when dry as the original consistency icing.
3. Medium or Hybrid Royal Icing Consistency
- This is the most commonly used of all the royal icings.
- You can line with it, flood with it, and when it is used to flood, the area will remain puffy and 3D. It is great for use on smaller batches of writing with icing, which is great for cookies!
4. Flood Royal Icing Consistency
- The thinnest is the flood royal icing.
- It has more water, so it takes longer to set.
- The one issue you may face when using it is that it is too runny. If this is the case, add more powdered sugar and try again with the flooding.
