Run Sugar Decorating

Outlining and Filling

Add Adjoining Color

Pipe Details on Top

 

• thinned royal icing
• food color
• pastry bags with tip #3 or #4 or parchment bag cut with a hole

Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fill in the outline. If the icing is running off the cookie, too much water was added to the royal icing. If the icing is not smooth, add a bit more water to the royal icing. When icing crusts, pipe adjoining color. For added dimension or outlining, allow icing to harden (several minutes) and pipe on the top.

Painted Run Sugar

White Run Sugar Glaze

Paint Background Color

Paint Fine Details

Food Markers

Create beautiful, edible works of art by using a white run sugar-glazed cookie for a blank canvas.  This icing will not add much sweetness and will dry very hard within 24 hours.

• run sugar icing
• water brush or food color pens
• liquid food color

Allow the run sugar glaze to dry completely (approximately 24 hours).  Fill the waterbrush with liquid color and paint or use the food color pens to finish your cookies.  Note:  Food color pens are another time-saving technique for this icing.  Although the pens do not allow for shading or fine details, they are a quick and easy alternative to painting and an ideal method for children.

Run Sugar Icing Recipe

Run Sugar Iced Cookie

Run sugar icing is the classic cookie icing. It is a smooth textured icing that forms a very hard crust. It is made by taking royal icing at it’s fluffiest form and adding water to make it flow. When it dries, you can stack the cookies. The icing will dry very hard in 24 hours. The icing has a simple, flavor with some crunch.

• 8 cups powdered sugar
• 4 Tablespoons meringue powder
• 1 Tablespoon gum arabic
• 1/2 teaspoon cream of tarter
• 2/3 cup water
• additional water
• food color

First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- In small mixing bowl, combine water, meringue powder and cream of tarter. Beat until stiff peaks form. In separate bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. Beat on low, then medium speed until stiff peaks form. After the royal icing has been mixed, Divide the mixture into several small containers and cover with wet towel. Add a small amount of water to each batch until it us just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon onto waxed paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered sugar. If it is too thick, add a bit more water. Remember: keep this icing covered when you are not using it. It dries out quickly.