My Favorite Cookie Icingfrosting Food

COOKIE ICING/FROSTING THAT HARDENS

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.

MY FAVORITE ROYAL ICING

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.

MY FAVORITE COOKIE ICING/FROSTING

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.

SWEET MILK AND SUGAR ICING (FROSTING)

Steps:

• Mix sugar, milk, and butter in a large saucepan.
• Bring to a full rolling boil. Boil for 90 seconds.
• Remove from heat and add vanilla.
• Place in a pan of cold water and using an electric mixer, beat until a thick spreading consistency.

COOKIE FROSTING

Steps:

• Place sugar and milk in bowl.
• Stir until mixed through.
• Add corn syrup and mix well.
• Frost away.