I would like to make sugar cutout cookies for christmas. I used regular frosting from the tub last year to draw designs on the cookies, but that didn't harden very fast and they got all smudged. Any suggestions on what I could buy or a homemade recipe for some icing that will harden quicker but still tastes good.
2007-12-15 13:44:16 · 10 answers · asked by Be Still and know He's God 5 in Food & Drink ➔ Cooking & Recipes
http://www.christmas-cookies.com/recipes/recipe288.powderedsugaricingi.html
Powdered Sugar Icing I
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
I use this recipe and it's awesome!
2007-12-15 13:49:24 · answer #1 · answered by OMGiamgoingNUTS 5 · 0⤊ 0⤋
1
2016-05-13 01:33:41 · answer #2 · answered by Alisa 3 · 0⤊ 0⤋
I always go to my local grocery store and the buy the bakery's icing. It hardens well and of course you can either add Wilton food color paste and add to it or just buy the bakery's colored icing. I have done it like this for years. I decorate all kinds of character cakes, cookies and cup cakes for my son and his class and always get great reviews. Plus this way takes off the stress and mess of making your own and not knowing how it will turn out, plus using the liquid food coloring does break down the icing, as the Wilton coloring paste does not. To find the Wilton coloring paste, go to Walmart in the wedding section and you will find every color you need and a low cost. Best of all you just need a small amount and will have plenty left for other projects.
Good luck and have fun. that's what it is all about.
2007-12-15 14:07:16 · answer #3 · answered by huntier24 2 · 0⤊ 0⤋
If you want the icing to dry fast, your best bet is to make Royal Icing. I use this all the time and have decorated thousands of cut-out cookies. no joke.
You will need:
4 egg whites
1 teaspoon of cream of tartar
whip the egg whites and cream of tarter until the whites are glossy and forming peaks.
then add:
2 - 3 pounds of powdered sugar.
add the sugar slowly and it won't fly all over the kitchen.
juice of one lemon
the lemon juice will whiten the icing so the colors you add will be clearer.
you can also add flavoring (almond, vanilla, more lemon, peppermint) with the lemon juice.
divide the batch and add your food coloring. you can also thin the icing out with water to make it flow better if you want to play around with it.
the Martha Stewart Living website has all kinds of great information on using Royal Icing.
2007-12-15 14:02:01 · answer #4 · answered by Anonymous · 0⤊ 0⤋
You need to use Royal Icing, which will lharden. You can use thicker Royal Icing to outline designs, then use thinned Royal Icing to fill in, or "flood" between outlines.
ROYAL ICING
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Ingredients:
• 3 Tablespoons Meringue Powder
• 1 lb. (4 cups) confectioners' sugar
• 6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.
--Wilton.com
2007-12-15 13:57:10 · answer #5 · answered by Sugar Pie 7 · 0⤊ 0⤋
Enjoy! And Happy Holidays!
ROYAL ICING
2 cups sifted powdered sugar
4 tsp. meringue powder
¼ tsp. cream of tartar
¼ cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring
In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.
2007-12-15 14:05:51 · answer #6 · answered by gailschairer 3 · 0⤊ 0⤋
Colorful Royal Icing
Royal icing is very versatile. Use to ice cookies or decorate cakes. Or use to decorate or glue together gingerbread houses.
1 box (16 ounces) confectioners' sugar, sifted
6 tablespoons warm water
3 tablespoons powdered egg whites
1 teaspoon Pure Vanilla Extract
1. Place confectioners' sugar, water, powdered egg whites and vanilla in large bowl. Beat on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
2. For each color of icing, place 1/2 cup icing in bowl. Stir in 3 to 4 drops food color until evenly distributed and icing is smooth. Add additional drops food color until icing is of desired color.
(Keep remaining icing covered with a damp cloth to prevent drying.)
3. To ice cookies, place cooling rack on foil-lined baking sheet. Spoon icing onto cookies using a teaspoon. Cookies can also be iced using a new small paintbrush. Place iced cookies on cooling rack to dry.
4. Use contrasting icing colors to decorate iced cookies, if desired. Place small amount of contrasting icing in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting icing onto cookies. Allow iced cookies to dry thoroughly before stacking.
Test Kitchen Tips:
- Use icing soon after preparing. Do not refrigerate icing, as it will begin to harden.
- If cookie is decorated with contrasting icing before iced cookie is allowed to dry, icing colors will blend slightly, creating a softer, more muted design.
- Allow icing to dry before storing cookies in airtight containers.
2007-12-15 13:59:30 · answer #7 · answered by B C 4 · 0⤊ 0⤋
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2016-04-09 05:52:30 · answer #8 · answered by ? 4 · 0⤊ 0⤋
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
2007-12-15 22:43:02 · answer #9 · answered by Anonymous · 0⤊ 0⤋
POWDERED SUGAR !!
if the icing is too syrupy just add and mix more sugar ( powdered!!!) for flavors heat with any emulsion even coffee !
MERRY CHRISTMAS !!
2007-12-15 13:53:30 · answer #10 · answered by luke m 5 · 0⤊ 0⤋