Because the icing on the cookie has completely dried, the detail icing will sit on top of the dried icing, instead of blending with it as the first design did. Add details: Use the thicker border icing to add detail work.You can gently check the dryness with the tip of your finger. If you're rushed, two or three hours might be enough. This allows the icing to dry beautifully, giving you a fresh surface to do your detailed icing work the next day. Dry: Dry your cookies overnight on the counter.Decorate: If you’re decorating the iced cookies with different colors and designs, grab your pastry bag with your border/detail icing and pipe whatever design you like.Work quickly when flooding since the icing will start to harden and become unspreadable fast. Simply take a small amount of the green flooding icing onto your icing spreader and add it to the center of the cookie, being careful to keep it all inside the border. This step is usually done with a pastry bag with a larger round tip, but you don't have to go through all those extra steps if you have an icing spreader. This is the best icing recipe for decorating sugar cookies. Flood: While the border icing is still wet, you'll move on to flooding the cookies. The Best Sugar Cookie Icing Recipe (No Corn Syrup) Wholefully.Your border/detail icing will have a very small amount of water added to it, so it stays pretty thick and your flooding icing will have a bit more water added to it to make it runnier. The royal icing recipe as written creates a thick icing so you can separate it into smaller bowls and thin each one according to your decorating needs. Outline: First things first, you'll want to thin out your two icings as explained in detail below.To your flooding icing bowl, add water in ½ teaspoon increments until it reaches the five-second consistency.If you go overboard with water (which can happen quickly), just add in a little extra sifted powdered sugar until your consistency is right. Mix and test after each ½ teaspoon is added). To your border/detail icing bowl, add water in ½ teaspoon increments until it reaches the 12-second consistency. Designate one bowl for your border/detail icing (it will end up thicker) and one bowl for your flooding icing (it will end up thinner). Prepare: Split your icing into two bowls.We made a double batch of the recipe you see below to decorate 2 dozen cookies with several colors and had almost nothing leftover. I found the original icing recipe size to be far too small for decorating – but it probably would have been fine for just dipping cookies. Beat until mixture resembles whipped cream. Cream butter, sugar, and vanilla in a medium bowl until light and fluffy. Cook and stir over medium heat until it boils and thickens. (Although I’d happily spring for the cookie cutter if I were making more than just a few of these.) Whisk together milk and flour in a small saucepan until smooth. And I saved $10 by not buying a cookie cutter. It’s delicious and doesn’t overly spread or puff when you bake it.Īnd the leg lamp came from a homebrew cookie cutter – I simply found a picture online of a leg lamp, scaled it to a better size, printed it, and traced it onto a piece of cardboard reclaimed from soda fridge pack box. It’s a shortbread-sugar cookie hybrid from The Pastry Queen. The recipe for the cookies you see above is my very favorite cut-out sugar cookie recipe. I didn’t have any and thought it looked pretty good after drying. This is where, if you haven’t before, you might just see the value in white food coloring. The downside – the plain white icing less opaque than plain royal icing. Ingredients 1/2 cup white sugar 1 cup confectioners sugar 1/4 teaspoon almond extract 1 dash assorted natural food coloring 2 teaspoons low-fat milk 2. You’ll shoot your eye out! I can’t put my arms down! Ohhhhh Fuuuuuuudge.Īnd if your husband is 3 weeks deep into Cousin-Eddie-from-Christmas-Vacation quotes, he probably won’t even roll his eyes once □ You outline, flood, and add detail.Īnd spend the rest of the night quoting A Christmas Story. And it doesn’t have that funky royal icing smell that I associate with meringue powder. Beat on high speed for 2-3 minutes until fluffy and creamy. On low speed, begin adding in powdered sugar 1/2 cup at a time until all is incorporated. Add vanilla extract, almond extract, and salt. It behaves pretty much exactly like royal icing, only it dries glossier (which I failed to capture, but it does). Buttercream Frosting: In a large bowl, whip butter on high speed for 1 minute until light and fluffy. I don’t love royal icing so I opted to try a recommended nonroyal sugar cookie icing. Because by the time that the icing is done, all bags and bottles have been filled with each color, and the cookies are spread out… the place is a complete disaster.īut it’s always a ton of fun and The Little gets a kick out of “painting” with “mommy’s tools.” Everything is clean, lined up, and ready to go. You know what the best part of decorating cookies is? That moment right before you actually start making the icing.
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