I read somewhere that royal icing sucks the moisture from cookies and doesn't taste good. I've never made it, but planned on for Christmas (rolled sugar) cookies this year. Is this true, and if so, got any alternative recipes for icing that's good for spreading on cookies?
2006-12-08 04:36:54 · 7 answers · asked by punchy333 6 in Food & Drink ➔ Cooking & Recipes
I don't know anything about royal icing "ruining" cookies, but I do know that royal icing can be very hard when it sets up, and might not be your best choice for cookies. Its often used in cases where the icing is used to hold something together (e.g., in a gingerbread house). You might be better off with a simple icing using powdered sugar and water (or milk, cream, lemon juice, or whatever). Just mix it to the consistency that you're looking for.
2006-12-08 04:42:25 · answer #1 · answered by scottr9 3 · 2⤊ 0⤋
It doesn't "ruin" cookies. As the previous answer stated, it's just a very hard candy like icing. Those little shaped candies (they say things like Happy Birthday or have charachters) that you buy in the grocery bakery aisle to put on cakes are made from royal icing.
Royal icing is made from egg whites and powdered sugar, whipped a long time till it's a thick, strong, glue. Not really all that tasty. The egg white is what makes the icing get so hard.
I also roll and decorate sugar cookies. If I am not going to need to stack them I just make an icing from powdered sugar and milk. The milk has a little fat and keeps the icing a bit soft. If you stacked the cookies they may stick together.
If I have to stack them (like in a tin) I use powdered sugar and water. Then you need to leave them out to dry for about 24 hours. The icing is a nice complement, not to hard, not too soft. You might even use a bit of vanilla if you're not trying to make white.
Good luck!
2006-12-08 04:53:17 · answer #2 · answered by msmagerguson 2 · 0⤊ 0⤋
Royal Icing really isn't an Icing it's a glaze, and no it doesn't suck the moisture out of cookies, cookies moisture is the butter/oil ratio, baking takes "water moisture" out, sugar is what make the cookie hold together and become firm or hard:
Royal Icing Glaze For Painting Cookies
Ingredients
2 c powdered sugar; sifted
1/4 c warm water
4 ts meringue powder
1/4 ts cream of tartar
Instructions
Combine all ingredients into a small mixing bowl. Beat with an electric mixer on low speed till combined, then on high speed for 7 to 10 min. or till stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, till of glazing consistency. Use at once Spread each cookie almost to edge with glaze. Let dry on wire rack at least 4 hours or till completely dry. Paint as desired.
2006-12-08 04:49:21 · answer #3 · answered by Steve G 7 · 1⤊ 0⤋
Using royal icing on cookies is NOT a good idea. For starters, the icing gets really really hard! Have you seen ready-made flowers for cakes or those happy birthday packs with the candle-holders that are sold in grocery stores? Those use royal icing. Although royal icing is edible----most people don't eat it. Instead of using royal icing, I recommend using a buttercream icing. You can find a recipe for buttercream icing in any Better Homes & Gardens cookbook; Wilson Cake Decorating books, of even doing a search on the web. Or if you want to take the lazy way out---use store-bought icing and sprinkles or other decorations.
2006-12-08 04:58:10 · answer #4 · answered by Ms Daisy357 1 · 0⤊ 0⤋
Royal icing is basically powdered sugar,egg whites and lemon juice or cream of tartar. When applied to cookies, the icing itself gets hard, and some might say difficult to eat. I do not think that it makes the cookies dry, if you ice the cookies shortly before serving them, say 3-4 hours or even the day before, they most likely will be fine. If you are really concerned, try making a butter cream icing and using food color to tint as desired, remember a little color goes along way and if you use to much, add some of the icing in to tone it back down. Recipe: 6 sticks unsalted butter at room temp. 1/2 cup Crisco, 2 boxes powdered sugar. Cream the butter and shortening until light and fluffy, add the sugar and beat in and icing turns soft and white in color, if the icing is too thick, try adding a few tablespoons of water to lighten it. color as desired. This icing will not get hard and you should ice the cookies shortly before serving them.
2006-12-08 04:50:03 · answer #5 · answered by r h 1 · 0⤊ 0⤋
I am a professional cake/cookie decorator, and I only use royal icing on my cookies!
My cookies are in high demand, and everyone that tries them LOVES them! Once the frosting cures, you can stack your cookies without smudges! The icing is mostly sugar, so it melts in your mouth even tho it is solid on your cookies!
2015-11-19 05:19:16 · answer #6 · answered by darby 1 · 0⤊ 0⤋
Nope it's going to crumble and crack try fondants or modeling chocolate or even buttercream
2016-05-23 06:49:04 · answer #7 · answered by Anonymous · 0⤊ 0⤋