How to Make Color Flow Icing (8 Steps)

Color flow icing, also known as Royal Icing, is used to create complex cake decorations. These decorations will dry until they are as hard as candy. Once dry, the icing lasts indefinitely and can be reused. When making color flow icing, you must keep the icing in a bowl wrapped with plastic and under a damp towel. Decorating bags should be placed upside-down and under glass. Place the tip of the bag against a wet paper towel to avoid crusting. If the icing does crust, throw it out. You can use a pastry bag, decorating cone or paintbrush to decorate with color flow icing.

Things You'll Need

4 cups powdered sugar
2 tablespoons color flow powder
1-2 drops of flavoring oil
1/4 cup water

Additional 1-2 teaspoons water
Paste colors
Decorating cone with #2 tip
Parchment paper cones

Instructions

- 1
  Sift powdered sugar.
- 2
  Pour sugar in a grease-free glass bowl. Blend in color flow powder.
- 3
  Add 1/4 cup of water. Stir frosting until it forms a smooth liquid.
- 4
  Add flavoring oil. Stir to mix. Color frosting.
- 5
  Fill a decorating cone with the stiffer frosting with a No. 2 tip. Do any outlining on cake patterns or cookies.
- 6
  Add a teaspoon of water to make the frosting more runny. Keep adding a teaspoon of water until a drop of frosting blends back into the rest of the frosting on a count of 10. Divide and color the frosting according to your pattern.
- 7
  Cover the frosting that you are not using with a damp towel or the frosting will dry out.
- 8
  Put the runny frosting into a parchment paper cone without a decorating tip. Fold the end up. Fill all the bags you need. When you are done, cut a hole at the tip of the cone. Use a zigzag motion to fill in an outlined area with the frosting. The frosting will spread, blend and create a smooth surface on its own.

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