How can I find or make the "hard icing" that I see on cookies on cc? I have looked everywhere I know to look, but am unsuccessful.

I want to cover some cross cookies for my son for easter.

Thanks for the help!!!

Patricia

It's Royal Icing. I prefer the egg white version but here is the standard Wilton recipe: 3 Tablespoons Wilton Meringue Powder; 1 lb. (4 cups) confectioners' sugar (about 1lb.) 6 Tablespoons warm water (add slowly you may need a bit less or a bit more depending where you live, humidity etc.). Beat all ingredients until icing forms peak. To make a nice smooth coating instead of piping a design you use a bit more water or grab a can of Wilton color flow at your local cake supply store and follow the recipe until you feel confident enough to make it with just merinque or the egg white in my case. You also pipe this into its shape without outlines. When starting out many people do pipe with an outline with regular RI and then fill in with soft serve version. HTH

Royal icing is probably the best if you want it to dry hard enough to stack. Some people use fondant as well. WHile it makes for a goregous cookie, I don't think they taste good that way.

I use a glaze frosting (powdered sugar, a little bit of corn syrup and enough milk to make it the right consistency) on all of my cookies that don't need fine detail. It takes about 12 hours to dry firmly enough that you can stack the cookies. It's not as hard, or as good for detail, as royal icing though.

I was thinking royal but for some reason, I thought maybe there was something new I had missed.

Thanks for the info.

Patricia

I just made some cookies with the above mentioned glaze. Then I piped details with the wilton ri recipe, they turned out nice. Also, my glaze only took about two hours before it was dry.

I like to use Rolled Buttercream for my cookies. It's even better that I can use a cookie cutter to cut out the shape and just apply it to the cookie. The recipe is on CC. I then decorate with RI so the entire cookie doesn't taste like RI.