2
If you're using it for flooding, you'll want it to be thinner: When you lift the whisk out of the bowl, the icing will fall in thin ribbons-it will hold its shape for a moment, before ""melting"" into itself until the line is no longer visible.", "For pink: Add 1 to 2 teaspoons strawberry powder for every 1 cup of royal icing. You can dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.", "For red: Add 1 to 2 teaspoons beet powder for every 1 cup of royal icing. Dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.", "For orange: Add 1 to 2 teaspoons carrot powder for every 1 cup of royal icing. Dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.", "For yellow: Bring 1 cup of water and about 1/8 teaspoon (1 small pinch) saffron threads to a simmer over medium heat. Remove the mixture from the heat, and let steep for 15 minutes. Strain, then return the mixture to the pot. Reduce to 3 to 4 tablespoons, then transfer to a small jar to cool completely. Add 1/2 to 1 teaspoon yellow color for every 1 cup of royal icing.", "For green: Add 1 to 2 teaspoons matcha for every 1 cup royal icing, dissolving the powder in 1 to 2 tablespoons water before you add it if you like.", "For blue: Combine 2 cups shredded red cabbage and 1 1/2 cups water in a small pot. Bring the mixture to a simmer over medium heat. Remove the mixture from the heat, and let steep for 15 minutes. Strain, then return the mixture to the pot. Reduce to 3 to 4 tablespoons, then stir in a small pinch of baking soda-this will turn the color from purple to blue! Transfer to a jar to cool completely. Add 1/2 to 1 teaspoon blue color for every 1 cup of royal icing.", "For purple: Combine 2 cups blueberries and 1/4 cup water in a small pot. Bring the mixture to a simmer over medium heat. Simmer until the berries burst and begin to break down. Use a potato masher to mash the berries, then strain the liquid, discarding the solids. Return the juice to the pot and bring back to a simmer. Reduce to 1/4 cup, then transfer to a jar to cool completely. Add 1/2 to 1 teaspoon purple color to 1 cup of royal icing."]
