How To Make the Perfect Icing for Cookie Decorating
‘Tis the season for cookie decorating. Watch to find out how to make the perfect icing—all it takes is two simple ingredients!
#Icing #Cookies #Dessert #Recipe #SouthernLiving #Shorts
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How to Make the Perfect Icing for Cookie Decorating
Sugar Cookie Icing that's Easier to Make and Foolproof
This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.
Recipe:
Ingredients
3 cups powdered sugar, sifted (375g) (weigh before sifting)
3-4 Tablespoons milk (I use whole milk, but any kind will work)
2 Tablespoons light corn syrup (see note)
½ teaspoon vanilla extract
Gel food coloring (optional)
Additional candies and sprinkles for decorating (optional)
Sugar Cookie Recipe:
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Instructions
00:00 Introduction
00:28 Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
03:31 If coloring the frosting, divide into bowls and color as desired at this point.
04:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 4), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
05:14 Pipe frosting on cookies and decorate with decorative candies, if desired.
07:09 Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).
Notes
Corn Syrup
I highly recommend using light corn syrup for the firmest, glossiest finish on your sugar cookies. However, if you must omit it, you may, but note that the frosting will not dry quite as hard and you will likely need to add more milk to get the icing to the proper consistency. Glucose syrup may be substituted, but outside of that I am not sure of a substitute that would give the same effect.
Making Frosting in Advance
To make icing in advance, store in an airtight container with a piece of plastic wrap pressed directly against the surface of the icing. It will keep for several days and may be stored either at room temperature or in the refrigerator. Icing will need to be stirred again before using. It may be colored with food coloring before or after storing.
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How to Make Funfetti Cookies
My Funfetti Cookies recipe has a soft and chewy sugar cookie base and is full of sprinkles! These sprinkle cookies are so easy to make and are completely made from scratch with just a few simple ingredients. Even better, they keep well for days!
RECIPE:
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How to Make Stained Glass Christmas Cookies
How to Make Stained Glass Christmas Cookies
Full Recipe:
Stained glass cookies are SO EASY to make and beautiful to look at. I love seeing light peek through the centers and yes, you can decorate your tree with them, or you might prefer snacking on them straight out of the oven! There are no wrong answers here.
To make them all you have to do is cut your sugar cookies with a negative space inside, then crush your favorite hard candy and sprinkle it in the middle. Try not to get any hard candy on the sugar cookie as it will look messy. Also you really need a silicone baking mat for this, not sure baking paper would work for the release but you can let me know in the comments if you've tried it!
How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)
If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving recipe.
Royal Icing Recipe:
1 bag of icing sugar (1kg) *see note below
3 tablespoons of meringue powder (30 grams)
2/3 cup of water (158 ml - do not use all at once)
1/4 cup corn syrup (85 grams)
1 tablespoon of vanilla extract (15 ml)
1 tablespoon of butter bakery emulsion (15 ml)
1 teaspoon of Americolor bright white (15 ml)
*Please note that I use a 1kg (2.2 lbs) bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.
Directions:
Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed.
While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavourings you want, this is my go to flavour (I will link the butter emulsion below).
Add in your white colour. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated.
Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky.
If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like.
Meringue powder can be found at your local cake or craft supply stores!
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Butter Emulsion:
Americolor Bright White:
Chef Master White is can be an alternative
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
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Please see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies!
Happy Baking & Cookie Decorating!
Cutout Sugar Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 688
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