Made it for Christmas Eve for Sugar Cookies & Gingerbread. I ended up using 11 tablespoons of water to get a consistency where it fell off the spoon in 3-5 seconds when you scooped it up. That was great for flooding the cookie.
VERY impressed with the texture of this though. I left a frosted cookie out for 24 hours and then took a bite. It still wasn’t like super hard like some royal icing gets. And the inside of the icing was still super soft and tasted good.
(That was my sons decorating btw lol)
