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Icing cookies

post #1 of 17
Thread Starter 
Does anyone have a good icing recipe or recommendation for icing cookies?
post #2 of 17
It is great that you posted this since I was wondering the same thing and searching the net for info.
If no one comments, this is the recipe that I am trying today

For icing 3-4 dozen cookies
3 c icing sugar
5-6 tblsp milk
2 tbslp corn syrup
3/4 tsp vanilla extract

Blend the icing sugar and milk until smooth and then add the syrup and vanilla

The icing with harden ut not too hard and have a glossy shine, I'll let you know how it turns out but I would love another recipe too as I know we have wonderful cookie decorators out there icon_biggrin.gif
post #3 of 17
Is icing sugar the same as powdered sugar? I would also love a icing recipe for cookies.

Cecilia
Thank you to the person that inspired this cake.
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Thank you to the person that inspired this cake.
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post #4 of 17
Yes, they are the same.

Ok so I just whipped up a batch of the recipe I had above and it seems kind of runny for me, not what I was looking for, great as a glaze but I want something a little thicker................

Shayla
post #5 of 17
Shayla--
That recipe sounds alike like Toba Garret's icing. The consistency you made is for flooding. If you add more confectioners' sugar until it is thicker, then you can use it to outline the cookies. Use the consistency you made originally to fill (flood) the cookies.
post #6 of 17
Thanks Cookieman,

I am going to try that with my Bunnies I am icing

Shayla
post #7 of 17
I asked this question in another thread and didnt know it was here.. the bunny cookies that were posted are iced with the 10x sugar frosting??? Hmmm never thought of that.
post #8 of 17
My favorite one is Alice's cookie icing:
1# sifted powdered sugar (1 pound equals 4 cups)
3 TBSP. meringue powder
5-6 TBSP water for a thin consistency
1/2 cup butter
Cream butter, add sugar & meringue powder, then add water. For a stiff consistency to make a dam on the cookies, I beat in 2-3T of water first, removed some icing for stiff consistency, then add more water until it is very thin & flows like color flow.

This tastes wonderful. Hardens so you can stack or bag the cookies, but is still soft to bite into.
post #9 of 17
I am a new member and think that this recipe looks good. Can I copy topics from a forum into my recipe box?
post #10 of 17
I make decorated cookies this is the recipe I use.
1lb of sifted confectioners' sugar
3 Tlbs meringue powder
1 tsp of any flavor you like (optional)
5-6 Tlbs of warm water.

Add all the ingrediants in mixing bowl. Start mixer on slow for a few seconds then on medium speed for about 7-10 minuets. Add water a little at a time until you get the consistency you want. If your icing is to runny add more confectioners sugar a little at a time. If to stiff add water a little at a time. It takes some time to get the consistancy right. Then separate icing in several bowls and color the icing.
Always keep the royal icing covered with a damp towel. Otherwise it will dry out. I use a wet paper towel to cover the decoting tip when not using. Also make sure all your utensils are grease free. The grease with break down the royal icing. I have a picture up of some carrots that I made with the royal icing. You will be able to stack these cookies when they are dry. Hope this helps. Have Fun!
post #11 of 17
just a thought, but why do you add meringue powder?...for hardening??
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #12 of 17
Exactly!
post #13 of 17
ohhhh! duh!! icon_cool.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #14 of 17
you all just lost me .... icon_confused.gif it doesnt take much to do that! but thats ok, are the cookies made sugar cookies? Or some other kind????
post #15 of 17
The cookie recipe could be a sugar cookie or a roll out cookie. I even used this on cut outs I made from chocolate chip dough that I rolled out. I think the limitations to the type of cookie may be how much the cookies bake up so that the cookie shape would end up being distorted. A cookie with a very rounded top would be hard to decorate for me if I was using a thinned icing that I wanted to be retained inside a dam for a more intricate design. Any thoughts on that Cookieman?
PS to LAA - I can post the recipe if its not already there so you can save it. I will check.
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