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cookie icing - Page 2

post #16 of 52
Quote:
Originally Posted by bunny520

gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe



No, you don't need to refrigerate the decorated cookies. In fact, without the brite white, it is NOT recommended. This is pretty much Toba Garret's icing recipe, though I originally saw it in a Wilton yearbook. I just tweaked it the tiniest bit.

As for going stale while the icing dries...no worries! I leave the cookies uncovered overnight, then place them into pizza boxes in the morning. I will usually bag them when I get home from work, or place the in airtight containers if they're for my family. The cookies should remain fresh for 5 days....or longer. Once fully set, the icing seems to tolerate being in the fridge, and this helps keep them fresh longer.
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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 #17 of 52
I'm gonna have to try this! Thanks for posting
post #18 of 52
GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!
post #19 of 52
I use GeminiRJ recipe and it works great.
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A balanced diet is chocolate in both hands!
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post #20 of 52
I think the icing is more for flooding. I would be shocked it you could pipe stars or shells.
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Celebrate life every day with family and friends.
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post #21 of 52
It's weird cuz i believe i have gotten it to a stiffer consistency to pipe shells. It's been a while so i don't remember exactly but i stopped using RI a long time ago. There's gotta be way to stiffen it up somehow.
post #22 of 52
great info thanks to you all...
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post #23 of 52
Quote:
Originally Posted by luv2bake6

GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!



I can get it stiff enough for outlining, but I'd be hesitant to try it for shells. Maybe royal would be a better bet for something like that?
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 #24 of 52
I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?
post #25 of 52
Quote:
Originally Posted by sweet56pooh

I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?



I've not used the glace, so I can't give you pros... but I will CON my butt off on the royal icing. I've only met one person that can really make it taste good. Oh, and she's like a cookie wizard! I've always been kind of 'down' on RI. I know it's not as bad as I make it sound, but I'd rather use almost anything else.

Of course, nothing beats buttercream on sugar cookies, but you've got no real stacking ability there. icon_cry.gif And the second you look at them wrong they're all smudged up.
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #26 of 52
GeminiRJ, how many cookies does one batch of your icing covers? I have 200 4" cookies to decorate. How many batches should I make? TIA!!
post #27 of 52
sweet56pooh, I've never used RI cause it just doesn't look like it taste good. I can tell you that glace takes time to get use to. It takes time to know the right consistency but if you keep at it and don't give up, it's fun.

In the beginning it seemed I always made it too runny and it would run off the cookie. I seem to be getting the hang of it now, it's been about six months for me. Yes, I'm a sloooooooow learner. icon_redface.gif
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #28 of 52
Quote:
Originally Posted by sweet56pooh

I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?



here are some links to past threads that talk about the two...

glace &/vs. royal
http://www.cakecentral.com/cake-decorating-ftopict-623143.html

http://www.cakecentral.com/cake-decorating-ftopict-623816.html

http://www.cakecentral.com/cake-decorating-ftopict-668349-.html


Although trying the glace icing is on my to-do list, I've never done it. I use RI exclusively and I have people tell me how much they love the icing all the time.

I use a modified version of Antonia74's RI recipe (I add some corn syrup and natural flavorings). I don't eat any icing (too sweet for me), but I get rave reviews each and every time I give someone cookies.
post #29 of 52
Quote:
Originally Posted by bonniebakes

I use RI exclusively and I have people tell me how much they love the icing all the time.




You know, it's SO funny... people who like the RI on sugar cookies REALLY love it. I mean, they go nuts for it. When it's made like the friend I mentioned earlier does it, it does taste almost like candy or something, and it's really good. But any other that I've had just has too much of a metallic taste. It's the meringue powder, I know that much. It just gives it this twangy taste that I'm not fond of. I know some people LOVE it though. And obviously it's better with a little flavoring in it to help mask that twanginess. Is that even a word? icon_confused.gificon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #30 of 52
Thanks for sharing! Will have to try it.
The grass withers and the flowers fall, but the word of our God stands forever. Isaiah 40:8
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The grass withers and the flowers fall, but the word of our God stands forever. Isaiah 40:8
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