Biscuiteers Royal Icing Recipe

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The line and flood method is exactly what it sounds like. Using one batch of royal icing, part of which you’ll thin slightly more than the rest, you’ll draw a line around the outside of each cookie and then flood the thinner icing inside the line to create a smooth surface. In the cookies below, the ornaments (shut up, you knew they were ornaments) used line and flood. The snowflakes simply used the thicker royal icing. You’ll find more detail in the recipe that follows.

a plate of christmas cookies with blue and white icing


This single recipe produces the icing to both line and flood your cookies. You’ll thin the flood icing slightly more. Find the easy Christmas cookies recipe right here.

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Biscuiteers Royal Icing

This is a fabulous all-purpose cookie icing that you'll use to both "line" and "flood" your cookies.

Prep Time 15 minutes
Total Time 15 minutes
Serves Enough to decorate at least 20 cookies


  • 1/3 cup water
  • 1 pound (4 cups) confectioner's sugar
  • 3 tablespoons powdered egg whites (such as Wilton Color Flow Mix)
  • A few drops of food coloring (such as Wilton)


  1. Place the water, sugar and egg whites in the bowl of a stand mixer or a large mixing bowl. Using the whisk attachment or an electric mixer, beat ingredients together, slowly at first to avoid a sugar snow shower. Keep going until the icing is smooth, glossy and the consistency of toothpaste.
  2. Transfer a small amount of the icing to a smaller bowl and mix in a few drops of the color you'd like to use to line your cookies. Spoon this icing into a disposable piping bag and snip off a tiny bit of the bag's tip. Draw a line of icing as close as you'd like to the outer edge of your cookie, making sure to connect the line's ends to each other so the flood icing won't have any gaps to flow out.
  3. In another small bowl, mix some more of the icing with a few drops of the color you'd like to use to flood your cookies, along with two additional teaspoons of water. This icing should be thin enough to spread slowly and slightly across the surface of the cookies, but no thinner than that. You may need to experiment a little to find the consistency that's best for your humidity and, ahem, skill level. Pour this icing into another piping bag or better yet a squeeze bottle.
  4. Squeeze some flood icing onto the surface of a cookie, filling in the entire surface inside the line. You can use a toothpick to fill any gaps that don't fill themselves and gently rap the cookie onto the work surface if you're brave and want a perfectly smooth finish.
  5. To decorate the cookies further, add sprinkles or other decorations while the icing is still wet, or let the icing dry slightly and then mix other colors of the remaining thick icing and pipe additional designs.


Here's the recipe for our Easy Christmas Cookies.

Nutrition Information

Amount Per Serving:

Calories:: 103 Total Fat:: 0.7g Carbohydrates:: 22.7g Fiber:: 0g Protein:: 1.8g

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