I spent a ton of time tweaking this recipe, and this is where I finally landed for texture, flavor, AND the ability for it to harden. Do you use the same icing to pipe onto the cookies? I want them to look nice for my best friends wedding and not ruin in transport.
Hi I just had a question about my food colors. I have ChefMaster liqua-gel food colors. Can I use that to dye my frosting? Thank you so much for your help! Would I be able to use a standard blender or an immersion blender to make this?
I do not have a hand or standup mixer. Thank you! Worked great. The frosting was exactly what I was looking for. Turned out wonderfully! Made exactly and it was delish! I went searching for a nice tasting frosting after doing standard icing on gingerbread cookies and Hating the flavor. This recipe is perfectly yummy! Hi — I would like to make cookies and frost with your buttercream recipe and give them out as gifts for the holidays. Do I tell the recipients that they should eat the cookies within a few days?
I am so thrilled you enjoyed it! Hmm…I have no idea! Hi, I plan to make sugar cookies Christmas Eve — I know you mentioned no refrigeration is required. I just wanted to confirm, if I make the icing and the cookies on Christmas Eve, is it OK to leave them both out on the counter for a few days?
If so, how do you store them out on the counter? In a ziploc container? After how many days should they not be eaten I get so nervous about the heavy whipping cream newbie questions. Thank you so much! Good questions! I love really chewy sugar cookies! And yes, just in a plastic container on the counter! How can I adapt this recipe to make a chocolate buttercream that hardens for use with decorating sugar cookies? But, you could try adding in cocoa to the recipe and then add in a tiny bit of extra cream just a tad at a time as you mix to compensate for the cocoa addition.
Good question! I just went back through the post and realized I never mentioned that! Use unsalted, and then if you want to add in a pinch of salt toward the end for flavor enhancement, you can do that. Thanks for bringing it to my attention — I just edited the recipe to add it. I had to scroll through your whole, long message to find out how much of each ingredient to use. It would be good to up it up front. It is thick, but it might work! Made this frosting for some of my Christmas cookie wreaths this year—they came out beautiful!
Piping it was very easy and so fun to do, and the taste was wonderful! Great recipe! Just one question…I have some leftover frosting, and was wondering if I needed to refrigerate it, and if so, how long will it keep? Hi, i just found this revipe while searchimg for a buttercream recipe for sugar cookies.. I am a newbie in cookie decoration so would be great if you can share tips. I am not a big fan of RI. Thank you. Royal icing is the only icing I know of that hardens well enough for that kind of sealing.
I used this recipe for my Thanksgiving cookies and it worked so well! Thank you for sharing and being very, very detailed! Wondering if you have ever frozen any cookies decorated with this buttercream? If so, did it work out? Any tips? Food coloring has a bitter taste so only use as much as you need to get the color you want.
Otherwise your icing will end up tasting bitter. Also, the color will dry darker than it looks when you first make it so keep that in mind as you are adding it. To get a better idea of what the final color will be, mix it and then cover the bowl with plastic wrap so that it is touching the surface of the icing.
Let it sit for a few hours. That color will be pretty close to the final dry color. If you are using two different consistencies of the same color like outlining and flooding , mix the color first. Then create the separate batches for the right consistency. This question is a little hard to answer since how much icing you will need depends on the number of cookies, how thick the icing is on your cookies and what kind of designs you use. Royal icing will dry in 4 to 6 hours depending on how thick it is, how much water is in it and the humidity in the air.
Having said that, I like to leave my decorated cookies to harden over night just to make sure the frosting is set. If you want it to have more flavoring, you can add a teaspoon of vanilla extract or another extract. To store it at room temperature or in the refrigerator, put a layer of plastic wrap over the icing in the bowl so that the plastic is in direct contact with the top of the icing. Then push out all of the air pockets.
After sitting for a couple of days, Royal Icing may separate. Just mix it for a few seconds to bring it back to its normal consistency. Royal icing can be made one of three ways — with egg whites, dried egg whites or meringue powder. The only version that may not be safe is the recipe that uses egg whites. Icing made with egg whites also needs to be refrigerated. Which means the icing and the cookies cannot be left out at room temperature for long.
I want to glaze my biscotti tops with melted chocolate that hardens and stays glossy, do you have a recipe for this situation, I may even dip them in the chocolate?
Are you using the corn syrup? If you are you can try using a bit more and see if that helps. You can also add a bit more food coloring and see if that helps too.
I am ready to make this icing but was wondering from your photo if those were 4 cookies on a dinner plate or on a cup plate…it makes a huge difference as to how much I need to multiply the recipe for 2 dozen sugar cookies. I used 2. First, you have amazing recipes. I love getting your emails.
Thank you, Kathy! Can you decorate your cookies with this icing and then freeze them? Good results when they defrost? Yes, it freezes well! Once the icing has fully hardened you can freeze the cookies, just thaw to room temperature before serving. Oops, sorry, I saw you just replied! Thank you. Your icing came out awesome!
Will def be my go to from now on! I love love love this recipe but instead of using vanilla I use almond flavoring it is amazing! I just made my cookies and then about an hour later started to frost them.
After a while I noticed that my coolies started to soak up my icing. Could this be because I frosted them before the cookies were fully dry from baking? I typically wait to frost the next day. It depends on the cookie recipe that you used. I like decorating the cookies but find the icing too sweet.
How can I make it milder? You do need a high ratio of powdered sugar compared to the other ingredients so that it sets up. Perfect and easy! I used this recipe to decorate sugar cookies with my 3 year old. I separated it into small containers to color it multiple colors, and then let my daughter use a paintbrush to decorate the cookies. It was so fun and easy! Thanks for creating and sharing this wonderful recipe!
Can the cookies be left at room temperature after the icing is hardened or do they need to be kept in the refrigerator? Hi, you mentioned that after hrs of chilling the iced cookies it will then set, does this mean even when the iced cookies are to be exposed to room temp the icing will not melt again?
Hi, Melody! You actually want to leave the cookies at room temperature after you ice them. This easy Sugar Cookie Icing recipe is what you need! Made with common pantry items, you can whip it up in just a minute and it dries hard so you can stack or bag your cookies.
Included here is our icing recipe directions, along with helpful tips for making beautiful decorated sugar cookies for Christmas, Easter, birthdays, or any occasion. You know those fancy decorated cookies that look almost too pretty to eat? This icing is so easy to make with only a few simple items, and creates a hard shell so you can stack your cookies or bag them. A lot of sugar cookies are decorated with royal icing , which is made of either pasteurized raw egg whites, egg white powder, or meringue powder.
Not only does it hold its shape really well once piped, it creates the smoothest, most even and blemish-free, perfect hard coating, with a matte finish. For precision and more intricate designs, royal icing is hard to beat. But the ingredients need to be purchased online or at specialty retailers, getting the right consistency can take a lot of practice, and the mixture immediately starts to dry when exposed to air.
Glaze icing , which dries shiny, is much simpler and far less frustrating than royal icing. Made with common pantry items, you can whip it up in just a minute, easily tinkering to get the right consistency. While it does not dry to a candy-like texture, it does harden enough to stack and bag. Great for a novice decorator and the casual home baker. If you prefer not to read the helpful information and recipe tips, you can skip to the bottom for the complete printable recipe card. You simply stir all the ingredients together until combined and smooth.
If icing is too thick, add a bit more milk no more than a tablespoon at a time , until the icing is thick but pipeable. If you drizzle a little of the icing with a whisk, the ribbon of icing should hold for a few seconds before melting back into the icing. If you want to color your icing, simply whisk in some drops of colored food dye until the desired color is reached keeping in mind that the color will deepen as it dries.
But both work. To decorate sugar cookies with icing, you could simply dunk the tops in the mixture. If you spot any small bubbles, just use the toothpick to pop them. Scroll below to watch the video for visual help.
0コメント