Add details: Use the thicker border icing to add detail work.
You can gently check the dryness with the tip of your finger. If you're rushed, two or three hours might be enough. This allows the icing to dry beautifully, giving you a fresh surface to do your detailed icing work the next day. Dry: Dry your cookies overnight on the counter.Decorate: If you’re decorating the iced cookies with different colors and designs, grab your pastry bag with your border/detail icing and pipe whatever design you like.Work quickly when flooding since the icing will start to harden and become unspreadable fast. Simply take a small amount of the green flooding icing onto your icing spreader and add it to the center of the cookie, being careful to keep it all inside the border. Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. This step is usually done with a pastry bag with a larger round tip, but you don't have to go through all those extra steps if you have an icing spreader. Add confectioners' sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment. Flood: While the border icing is still wet, you'll move on to flooding the cookies.Your border/detail icing will have a very small amount of water added to it, so it stays pretty thick and your flooding icing will have a bit more water added to it to make it runnier. Always add ingredients in small quantities, stirring after each addition to incorporate. If too thick, thin out the icing by adding an extra teaspoon of milk. Once dry, break the strands of icing into smaller bits and sprinkle generously over birthday cakes. Use firm, even pressure to pipe long strips of icing (in your favorite colors) onto parchment paper. Stir until all the ingredients come together into a thick white paste. Place the royal icing in a pastry bag fitted with a very small round tip. The royal icing recipe as written creates a thick icing so you can separate it into smaller bowls and thin each one according to your decorating needs. In a bowl, add powdered sugar, milk, corn syrup, and vanilla extract. Outline: First things first, you'll want to thin out your two icings as explained in detail below.
To your flooding icing bowl, add water in ½ teaspoon increments until it reaches the five-second consistency.If you go overboard with water (which can happen quickly), just add in a little extra sifted powdered sugar until your consistency is right. Mix and test after each ½ teaspoon is added). Add more water near the end to adjust the consistency for flooding versus piping. Scrape down the sides of the bowl regularly. Beat on low speed until soft or stiff peaks form (depending on the consistency you want), about 5 min. To your border/detail icing bowl, add water in ½ teaspoon increments until it reaches the 12-second consistency. In a bowl, combine confectioners sugar and meringue powder and ¼ cup water. Designate one bowl for your border/detail icing (it will end up thicker) and one bowl for your flooding icing (it will end up thinner).
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