Flood Icing. Flood icing is simply royal icing with water added to make a consistency to "flood" or fill in the outlined design.
It's best to go slow, adding a little water at a time to get to a syrup-y consistency. The more cookies you decorate, the more you'll get a feel for it. If your icing ends up a little thin (like water), add sifted powdered sugar or some leftover icing from outlining to your flood icing. Royal Icing 102 . . . or 201 . . . or whatever comes after 101.
If you've been reading the blog for a while, you might have seen my post titled "Royal Icing 101.
" This is how I made royal icing for years...and it worked well...most of the time. Sometimes, though, I had problems with my icing. Some days it looked dull; sometimes the piping cracked; sometimes the flood icing was filled with little holes. So, I've done some reading and some experimenting and I've made some changes. Who knows...maybe in 6 months, I'll be doing a post called "Royal Icing 103" (or 301, or whatever), but here's what is working for me these days. Icings Recipes at Bake Decorate Celebrate!