Flood Icing

find info and recipes at:

http://www.gourmetmomonthego.com/2008/10/eyeballs-eyeballs-everywhere.html
http://bakeat350.blogspot.com/2007/12/flood-icing.html
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.

Once the flood icing is "just right", cover it with a damp towel and let sit for several minutes. Using a rubber spatula (I love these!), run gently through the icing to break up the air bubbles that have risen to the top. Now pour into squeeze bottles. These can be found in the candy making section of any craft or bakery supply store. Walmart even carries them! You could also pour the flood icing into a pastry bag fitted with a tip. I used to do this before I discovered squeeze bottles...I wouldn't recommend it, though...it's a mess! :) Or use a spoon to just spread.

Onto the outlined cookies, squeeze the flood icing in a zigzag pattern. I usually do 3 -4 at a time. Don't worry, the icing won't harden by the time you get back to it and it gives the icing time to spread. Using a toothpick, spread the icing to cover the cookie.

ROYAL ICING (Egg White Recipe)
Ingredients:
3 egg whites, room temperature
1 lb. powdered sugar
1/2 tsp. cream of tartar
Combine ingredients, beat at high speed for 7-10 minutes.

ROYAL ICING (Meringue Powder recipe)from Wilton
Ingredients:
3 tbsp. meringue powder (you can get this in the wedding/cake supplies at Wal-Mart)
1 lb. confectioners' sugar
6 tbsp. warm water (in humidity use less water)
Beat all ingredients until icing forms peaks at low speed. Yield approximately 3 cups.

OR

Any simple powdered sugar icing will do. For a glossy finish just add about a 1/2 teaspoon of light corn syrup, and stir it in well.