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Best ever cookie icing!

post #1 of 48
Thread Starter 
What would it be, and why?

Best for basic coverage?

Best for details?

Fastest drying?

Softest?


I am new to decorating cookies, and want a good recipe that will give a smooth background, but can be stiffened up for details, soft to bite, but can be bagged. I tried Alice's this evening, but it did not work for me. Anyone have secrets to that smooth cookie? I am not interested in usuing fondant, because it is like using fondant for cakes, right?
post #2 of 48
I use Antonia74's icing, using the recipe and method that she describes in her tutorial (How to bake & decorate cookies).

I love it! It's easy to work with, looks great, tastes great (and can be flavored as well), and most of all, everybody who has eaten one of the cookies just loved it!

I keep meaning to try some of the other recipes, but it works so well, I just haven't gotten around to trying any others!

Laura.
post #3 of 48
I used Alice's the first time and then used Antonia's. I like them both with same results. I didn't have a problem with Alice's. I have to do several cookies and ship them later in the year, and am going with the NO FAIL cookies and ANTONIA'S ICING only because it's easy to work with and I've already shipped a few cookies with success with both of these latter two recipes.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #4 of 48
Anybody tried Toba Garrets Glaze Icing? I would like to know if it hardens well so that the cookies are stackable?
post #5 of 48
I love the idea of covering the cookies in MMF immediately after coming out of the oven........I'm impatient and it is wonderful to be able to start decorating as soon as the cookies are cool........when the last tray comes out of the oven I can start putting details on the first cookies that were bakes.......usually within 20 min. of them coming out of the oven....I love it!!! It stays soft to the tooth....however it's firm enough to write on with food pens or to stack and not have any sticking. I also started using the wilton fondant icing writers...and though I normally don't like premade anything in a bottle, I have to say these are very convenient and taste wonderful with the MMF. They go on like royal icing but dry completely in under an hour. So within an hour or so of baking I can bag my cookies!!! Perfect for an impatient person...or even a procrastinator which I have also been known to be LOL

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=KHalstead&cat=0&pos=0

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=KHalstead&cat=0&pos=3

these were both covered in MMF and the onesie cookies were detailed with the fondant icing writers by wilton.
God's Word will either keep you from sin;
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #6 of 48
Can Antonia74's royal icing be flavored since it is, in fact, royal icing? I guess as long as it don't have a oily base??? Any suggestions will be appreciated.


Thanks!

Wanda
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #7 of 48
I've used lemon extract in Antonia's icing, and it was great! I used about 1/2 teaspoon in a batch, just enough to give it some flavor without being too strong.

It worked great! I've read that people have used other flavorings as well. Just be sure to use the alcohol-based extracts, just to make sure you don't have any problems with introducing oil into the royal icing.

Laura.
post #8 of 48
It's funny though, that I thought Antonia's icing tasted like it HAD some sort of lemony taste. Was I tasting the meringue powder?
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 #9 of 48
I like antonia's icing. It takes a couple of tries to learn to thin it just right for flooding, but it is easy to work with. I add vanilla to it. I also use MMF on my cookies. It seems to me that they taste the same w/only antonia's icing or w/MMF and antonia's icing. MMF has such a better taste than Wilton fondant. I love it!! When you bite into a cookie w/MMF, you can't tell it's fondant on the cookie. It just tastes like icing.
Learn from every experience. Say, "Next time I'll try it this way", and move on.
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Learn from every experience. Say, "Next time I'll try it this way", and move on.
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post #10 of 48
I have a quick tip to decorate the cookies with fondant or MMF.

I make a "GLUE GLAZE" I sift a bit of powdered sugar with a little melted butter and a little extract, enough to make a "wet" paste, I brush it on my cookie and then pop the fondant on the cookie.

I've even used this to glaze a cookie when I've wanted a little additional sweetness or extra flavor.

when I have a lot of cookies to do, I will pop on a glove and use my finger to smear the glaze! and I do my piping with chocolate.

I can get my cookies done in less than a couple of hours this way.

Hope this tip can help someone!
post #11 of 48
Sometimes when I use Fondant on cookies it comes out too think. Rolling it thin..gets tricky. Any tips?
post #12 of 48
if you knead it with a little shortening in your hands or on the table, you can "soften" it just enough so you can roll it out.

also make sure that you powder the bottomof the fondant or the surface you're going to roll it out on.
post #13 of 48
I roll mine thin and then stick them in the fridge while the cookies are baking...it's just enough time 10-12 min. to firm up the mmf so that when I pick it up it doesn't stretch out of shape and can just be laid right on the cookie with no problems and the heat of the cookie usually melts it and when they cool it firms up again. I don't use any glue or anything just stick the MMF on them when they first come out of the oven.
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #14 of 48
I've always said Marshmallow Fondant...

Easy, tasty, quick and looks perfect...NO mixing, NO waiting, NO piping, NO bleeding, NO croocked edges, NO drips and NO failing.. icon_smile.gif
post #15 of 48
Thread Starter 
I am shocked, really! After all the fondant that gets thrown away on cakes, I had no idea it would be good on cookies.

I will try mmf next time. Thanks!
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