COOKIE ICING/FROSTING THAT HARDENS
This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Nutrition Facts : Calories 25.1, Sodium 0.3, Carbohydrate 6.4, Sugar 6
MY FAVORITE ROYAL ICING
Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies.
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Watch the video of the icing above so you get an idea of what the final consistency should be.
- Pour confectioners' sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners' sugar.
- When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.
EASY SUGAR COOKIE ICING (2 INGREDIENTS)
Make the most delicious sugar cooking icing with only two ingredients! This super simple recipe is made without corn syrup. You can make it as thick (think multi-colored decorating) or thin (think glaze) as you like!
Provided by Lynette Rice
Categories Dessert
Time 3m
Yield 1
Number Of Ingredients 2
Steps:
- Mix: Combine the powdered sugar and milk in a bowl by mixing with a fork until smooth. The powdered sugar will dissolve as you stir.
- Add your favorite food coloring (optional) to create unique colors for your cookies.
- Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 50 calories, Sugar 12.4, Sodium 1.4, Fat .1, Carbohydrate 12.6, Protein .1, Cholesterol .2
MY FAVORITE COOKIE ICING/FROSTING
I have used several different icing recipes on my cookies over the years and this is by far my favorite. I find that cookie glaze, while simple and easy, doesn't have enough flavor and is almost impossible to do any real decorating with. My 4-yr-old DS loves to help me decorate cookies and this frosting even stands up when piped on, just like you would decorate a cake.
Provided by Melanie2590
Categories Dessert
Time 5m
Yield 2 cups, approx, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and sugar. Slowly mix in milk, then vanilla and almond.
- Whisk until fluffy.
- Can be spread or piped onto cookies.
- Icing will begin to harden in less than 30 minutes. Wait a few hours before stacking iced cookies.
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MY FAVORITE FROSTING FOR SUGAR COOKIES — BLESS THIS MESS
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- Add the butter and cream to the bowl of your stand mixer. Mix on medium speed with the whisk attachment, until the butter and cream combine.
- Increase the speed to high and mix for 3 to5 minutes, until the mixture is light and fluffy, stopping to scrape down the sides a time or two.
- Add the vanilla and 2.5 cups of the powdered sugar. Mix on low until combined, and then increase speed to medium and whip for 1 to 2 minutes.
- The consistency of the icing is important if you are going to ice sugar cookies with it. It should be a soft-medium consistency and firm, but soft enough to spread with a butter knife.
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- ** Add the milk to the sugar in the bowl and mix. Mix until a smooth consistency is achieved.Add the corn syrup. Mix together until smooth.
- If the icing needs to be thinned, thin with milk and not corn syrup. I double the recipe so there is enough to flood sugar cookies and decorate cookies without having to stop and make a second batch of sugar cookie icing.
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