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Icing on cookies

post #1 of 41
3/13/07 at 8:59pm
Thread Starter 
I am thinking about making some decorated cookies and I was just wondering what everyone uses to decorate them. Buttercream, royal icing, etc. Thanks!
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post #2 of 41
3/13/07 at 9:10pm
I have an awful time with cookies.

I made some today and I'm going to decorate tomorrow with Alice's Cookie Icing on CC
legal, not legal, I don't care
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legal, not legal, I don't care
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post #3 of 41
3/13/07 at 9:11pm
From what I've read, most people on here use Antonia74's icing, which is a royal icing...here is a link to the recipe:

http://www.cakecentral.com/cake_recipe-1983-1-Royal-Icing-for-Decorated-Cookies.html

Or they use Toba Garrett's Glace:

http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html

I've only made cookies twice and I used Antonia's for one and Martha Stewarts RI for the other. They both worked out nicely, though Antonia's was a little easier to work with. Next time I'm going to try Toba'sicon_smile.gif Let me know what you use!
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post #4 of 41
3/14/07 at 5:05am
I always use Toba's, which is the same as Wilton's Poured Cookie Icing. It's quick, it's easy, and I like the smooth, shiny finish. Not so great for detail work, as you have to make it pretty stiff for that. And it really helps to add some drops of brite white to the icing to prevent the icing from getting cloudy or spotting.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #5 of 41
3/14/07 at 8:15am
I keep hearing everyone rave about using rolled MMF on their cookies so I made some and colored it green to go on Shamrock cookies....and then will use RI to accent the edges....hope it works icon_smile.gif
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post #6 of 41
3/14/07 at 8:30am
Cakediva-Good point, I forgot about mmf!
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post #7 of 41
3/14/07 at 8:32am
I've made cookies and iced them with a runny icing that dries hard so I can bag them but the problem is the icing always runs off the side of the cookies and then the writing on the cookies just smears. They are yummy though. I guess I need help too. lol
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post #8 of 41
3/14/07 at 10:42am
I just made shamrock cookies with buttercream frosting and they are delicious! But if you need to package and stack the cookies, I don't think buttercream gets stiff enough for that. I have tried MMF before. It looks beautiful, but I didn't care for the texture and taste...but I am going to try it again with different flavoring. By the way, I used penny's cookie recipe instead of nfsc, and I liked them ALOT better!!
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post #9 of 41
3/14/07 at 10:49am
Cookies are tough to learn how to do, but I love them! I use royal icing, about 1 egg white per 2 cups powdered sugar. I also will add peppermint or lemon extract for extra flavor. I beat the egg white and sugar together until it has stiff peaks.
If you need to change the consistency, add drops of water until it is thin enough.
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post #10 of 41
3/14/07 at 11:03am
If I use RI I use mp and Wilton's recipe. Personally, I just don't want to use egg whites when I can scoop the MP out of the jar.
I have recently learned to use RBC for the base of the cookie and use RI to decorate. Let them remain uncovered for 8-10hrs and you are ready to go!
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post #11 of 41
3/14/07 at 12:23pm
I use royal icing. I buy the Wilton merinque powder and use the recipe on the can.

And I was just about to post a question about decorating cookies too, hope you don't mind if I ask here. My question is, once my cookies are iced (with my royal icing) and I want to add some detail, what is the best way to do this? I'm doing a Hey Diddle Diddle cake and decided to do the characters out of cookies instead of fondant. But I need to add eyes, whiskers, etc. Can I "paint" them? And if so, how and with what?
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post #12 of 41
3/14/07 at 2:16pm
I use the same buttercream icing I use on my cakes. I use the NFSC recipe, then pipe on the icing. Take them to my scrapbook room, put them on the table for about 3 days, and that is enough time for them to crust to put in a bag and stack. The cookies are soft and the icing is hard enough on the top to bag and stack but soft when you bite into it. It is cute, but not as perfect as MMF or some of the others but now that I do it that way, my customers would freak if I used anything else. They taste AWESOME.
LL
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post #13 of 41
3/14/07 at 3:32pm
Wendyintx ~ Not only am I sure they taste great, but they look incredible!!! thumbs_up.gifthumbs_up.gif
~ ~ Melanie
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~ ~ Melanie
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post #14 of 41
3/14/07 at 6:12pm
I made some really detailed Charlie Brown and the gang cookies a few weeks back with Alice's icing recipe here on CC. They turned out awesome--tasted great but set up firm enough to stack and wrap. Best of both worlds I think.
Carrie

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. by Jim Davis
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Carrie

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. by Jim Davis
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post #15 of 41
3/14/07 at 9:39pm
Awww, cute bball cookies!

If you use BC icing on your cookies, what consistency do you use?

Thanks
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