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Baby Dea's Cookie Icing...

post #1 of 38
3/4/07 at 9:47am
Thread Starter 
Thanks, Dailey! I did not get to see any thread on this subject, so please tell me, does it get shiny like a glace, or is it matte?

Thanks!

Theresa icon_smile.gif
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post #2 of 38
3/4/07 at 10:53am
Thanks Dailey, I'm definitely going to try this. Quick question, since it uses melted candy melts, can I still use my Americolor gels to color it or will it sieze up?
The cake in my avatar was my wedding cake, done by a family friend who owns a bakery.
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The cake in my avatar was my wedding cake, done by a family friend who owns a bakery.
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post #3 of 38
3/4/07 at 3:04pm
Thank you so much for sharing this recipe!!
It sounds wonderful, can't wait to try it!
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post #4 of 38
3/4/07 at 4:21pm
Thank you for sharing!

It sounds so yummy, I can't wait to give it a try icon_biggrin.gif
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post #5 of 38
3/4/07 at 5:21pm
your welcome: )

playingwithsugar, i think they dry kinda in between the two. if you look in the cookie section of my website toward the bottom, the pink hearts, lips and cupcakes were done with this icing.

fraggelrock1,
yes, it takes colors beautifully. i pretty much only used americolor.
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post #6 of 38
3/4/07 at 5:34pm
can you use precolored candy melts to get different pastel colors?
Keep on cakin'!
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Keep on cakin'!
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post #7 of 38
3/4/07 at 8:29pm
Quote:
Originally Posted by Doug

can you use precolored candy melts to get different pastel colors?



hmmm, i've never tried it but i don't see why not. : )
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post #8 of 38
3/5/07 at 3:44am
Does this icing dry hard enough to stack/wrap the cookies and if so how long does it take to dry?

Thanks 4 Sharing!
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post #9 of 38
3/6/07 at 3:53am
I hope this isn't a dumb question icon_redface.gif

The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?

I searched to see if heavy cream needs refrigeration and I found this post about Ganache.

"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."

Is this true?
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post #10 of 38
3/6/07 at 4:16am
What do you mean by 'double strength' vanilla?
I've seen the Loranns and don't recall seeing this. Thank you!
Also wondering if these need to be refrigerated due to the heavy cream?
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #11 of 38
3/6/07 at 4:20am
Watkins sells a double strength vanilla. I LOVE their vanilla nut. Wonderful in pancakes!
http://www.watkinsonline.com/ourproductsdetail.cfm?id=1&oid=817

Edited to say, their clear vanilla is imitation. Bummer....... I've only used their dark vanilla. I get my clear vanilla from a local cake supply shop.
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post #12 of 38
3/6/07 at 4:32am
Quote:
Originally Posted by crolfes83

I hope this isn't a dumb question icon_redface.gif

The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?

I searched to see if heavy cream needs refrigeration and I found this post about Ganache.

"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."

Is this true?



Do the cookies need refrigeration since the icing is made with heavy cream?
Blessings,
Kari
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Blessings,
Kari
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post #13 of 38
3/6/07 at 6:57am
cupofbutter,
yes, they dry hard. i bag all of my cookies in cello with ribbon after about 24 hours. the great part about these though is while they are "hard" on top, they are soft underneath.

crolfes83,
yes, heavy whipping cream is in the same isle as the milk. i *love* the taste it gives baked goods so i knew i had to incorporate it somehow when i came up with this recipe.

as far as refrideration, they are fine left out. this recipe has so much sugar in it that the small amount of heavy cream isn't a problem. you *could* substitute water for the heavy cream...but don't...the heavy cream gives it such a rich flavor.

oh, Lorann carries both real vanilla and imitaiton at hobby lobby, of all the fake vanilla's i've tried, the double strength stuff tastes the best and doesn't have that "funny" smell. i used pure vanilla for all of my other baking but you will want to used the clear stuff for this icing...unless you don't mind it tan!
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post #14 of 38
3/28/07 at 4:04pm
HELLO icon_biggrin.gif
I CAN'T FIND THE RECIPE FOR THIS ICING. I HAVE SEARCHED HIGH AND LOW icon_surprised.gif
CAN SOMEONE PLEASE SEND ME IT OR POST IT.
THANKS AND GODS BLESSINGS
CARES6
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post #15 of 38
6/16/08 at 9:10pm
Could someone send the recipe to me too please? TYIA
drucilarios@yahoo.com
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