I recently discovered a “new” way to make royal icing so that it’s the perfect consistency every single time. It doesn’t matter if you’re outlining, flooding, or writing, I’ve found that this is the best method for decorating your favorite snowflake sugar cookies. The technique is foolproof and is perfect for those (like me) who struggle counting the seconds trying to figure out when the royal icing is just right.
We ended up getting 8″ of snow this past weekend and it was absolutely gorgeous. As many of you know, here in the south, even a slight dusting will shut down a whole city. Since I wasn’t going anywhere for a while, I decided to take this time to make some snow inspired sugar cookies and practice up on my royal icing decorating skills.
This is our front pasture and is also the view from my “office” (i.e. my desk in my living room). This scene is what inspired this whole post to begin with. I ended up getting a bunch of really pretty outdoor shots that day – and only fell once – sacrificing my body to the snow so that my camera would stay dry. Phew – it was a close one!
Back inside, I headed to YouTube to watch instructional videos and to gather some ideas. They make it look ridiculously easy so when I attempted to recreate possibly years of experience, I hit a road block. My first snowflake sugar cookies looked like a child made them. I knew there was only one way around this and it was to continue to practice. And practice I did.
I found this super helpful thinning chart thanks to the YouTuber My Little Bakery. She is a super talented Ukrainian-born baker who has the best tutorials ever. I used her recipe for royal icing and thinned it as shown below:
Flood Consistency: 2 TBs icing to 1 tsp water
Medium Consistency: 3 TBs icing to 1 tsp water
Stiff Consistency: 4 TBs icing to 1 tsp water
Very Stiff Consistency: 6 TBs icing to 1 tsp water
This literally took ALL of the guesswork out of having the proper consistency for my snowflake sugar cookies. I was even able to use the flooding consistency to outline AND fill then used a toothpick to make sure the surface was completely covered.
I let the icing dry overnight then went back and decorated the snowflake sugar cookies with a stiffer royal icing in white. I started out using a disposable piping bag with a metal tip but quickly realized that I needed to use something that gave me more control.
I honestly hadn’t made a parchment cone in years so I had to relearn that as well. Once I got the folding technique down, it actually became easier than loading a disposable piping bag. With a parchment cone, you can pipe much thinner lines since you can control how big the opening is on the tip. I’d highly recommend using these, especially if you don’t have any of the disposables on hand.
Side note: Not sure why the snowflake sugar cookies in the video are teal but you get the gist.
3d Snowflake Sugar Cookies
To create the 3D look, simply “glue” a small snowflake sugar cookie into the center of a larger one and cover with royal icing. I outlined the larger cookie first, then piped on flooding consistency starting in the center and working my way out. I used a toothpick to help the icing cover the sides evenly. (They are so handy when making these!)
I still have a ways to go until I feel comfortable working with royal icing (which is why this really wasn’t a tutorial) but I’m still pretty happy with how these turned out! Now that the snow has melted, I will have this post as a lasting reminder of our first snow at our new place and the day I learned to make a basic parchment cone. *giggles*
Pin these Snowflake Sugar Cookies for your next snow party! →