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Question about cookies decoration

post #1 of 21
7/24/11 at 1:34am
Thread Starter 
I know they are so in now but to be honest i am not a cookie lover and I have never make cookies, but i would like to do some cookies for a birthday party next moth. I was wondering if the royal icing recipe made for cookie decoration is soft, well, i have this crazy idea, that cookies decorated with royal icing it will break a tooth to someone. icon_biggrin.gif i know is crazy icon_lol.gif but that is the way i see it.

is there any special royal icing recipe for cookies? and how soft would this be? what about the taste?

any recipe advice will be appreciate

josy
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post #2 of 21
7/24/11 at 3:23am
overall you may get more help in the cookie forum but you have options in decorating cookies. You can decorate with royal there is a tutorial on how to decorate cookies with royal and a recipe in the recipe section by the author. If you dont feel comfortable using royal you can use tobas glace, there is a modified royal icing recipe, you can also decorate with rolled buttercream or fondant.
Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
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Our chronic flaw is partiality of judgement: we exaggerate the wrongs done to ourselves, and underestimate the wrongs we inflict on others - unknown
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post #3 of 21
7/24/11 at 8:02am
I found a recipe from All Recipes for a cookie glaze that uses corn syrup and powdered sugar. It is glossier and softer than royal. It is also a bit more "sheer". Using milk will increase it's opacity if you want but to me the colors aren't as vibrant. I personally like royal.
Don't cheat yourself, treat yourself!
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Don't cheat yourself, treat yourself!
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post #4 of 21
7/24/11 at 6:10pm
Thread Starter 
Torimomma could you send me the recipe please icon_biggrin.gif . thanks
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post #5 of 21
7/29/11 at 6:04pm
I use the wilton royal icing on my sugar cookies, both wilton recipes. The royal icing is only in a thin layer, so I've never had an issue of it being too hard to bite thru, it's really about the same asfor example the iced oatmeal cookies you can buy. I flavor my royal icing with almond or vanilla abstract.
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post #6 of 21
7/29/11 at 6:16pm
Royal icing makes cookies rock hard...use a glace as suggested. I uses royal for outlining ONLY, then I fill in with this:

1 c. powdered sugar
1 Tbls. corn syrup
1-2 Tbls. water or milk

The colors are not as vibrant as royal as Torimomma said,BUT there is an easy remedy to this problem if you can just get your hands on it. Solution: Wilton White White Icing color. End of problem and your cookies will stay soft. Flavor it with whatever you like. Yumm.
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #7 of 21
7/29/11 at 6:20pm
I will be uploading many cookies to my photos later if you are interested in seeing how they turn out with my recipe...
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #8 of 21
7/29/11 at 7:37pm
Thread Starter 
joycesdaughter111 thanks so much for all your help. i have not been able to make the cookies yet, because i am waiting for a recipe book for cookies that i ordered, as soon as i get it i will try this recipe.

i have another question, doesn't the cookies get really sweet when you decorated with icing sugar, and fondant? Are they still can be soft to eat after you decorate? well i know is a lot of questions, i just saw a cookie bouquet demonstration where i used to take my classes but, to be honest, i touched it and it was hard as a rock, after that, i did not have the desire to take the cookie decoration classes anymore so i want to over come the fair of cookies decoration jajajajja

icon_biggrin.gif
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post #9 of 21
7/29/11 at 8:35pm
Rock hard cookies have not been my experience, but maybe that's because my cookies are always consumed before that has a chance to happen!!!! I have had them 3-4 days after, and still not rock hard. That may also have something to do with the thickness of the cookie.
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post #10 of 21
7/29/11 at 11:14pm
Thread Starter 
icon_cry.gif i will never going to learn to make cookies icon_cry.gif please help me.
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post #11 of 21
7/30/11 at 12:16am
I saw your work, Beautiful!!! If you can do that, cookies will be a breeze for you!!!
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post #12 of 21
7/30/11 at 2:59am
Thread Starter 
redvelvet4u thanks you i will try and i will post it, i will see how it goes icon_smile.gif
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post #13 of 21
7/30/11 at 7:47am
Your cookies will NOT get hard with royal icing! It dries but it certainly is not hard. The key is in the cookie part-baking time and thickness. My cookies are thick and I tend to slightly (very slightly) under bake my cookies to keep them really soft and moist.

You have to check out this blog. This is the cookie recipe I use, royal icing recipe I use, and I learned from her tutorials.

http://glorioustreats.blogspot.com/2010/03/making-sugar-cookies-recipe-and-tips.html
http://glorioustreats.blogspot.com/2010/10/decorating-sugar-cookies-from-start-to_27.html

I have used to corn syrup glaze as well when I've been out of meringue, and while it works fine, I find that it takes longer to dry and it's not quite as easy to work with. It's not difficult to work with by any means, but I think royal icing is easier to work with.
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post #14 of 21
7/30/11 at 8:23am
Quote:
Originally Posted by Torimomma

I found a recipe from All Recipes for a cookie glaze that uses corn syrup and powdered sugar. It is glossier and softer than royal. It is also a bit more "sheer". Using milk will increase it's opacity if you want but to me the colors aren't as vibrant. I personally like royal.





I use this recipe for all my cookies.....I think my cookies are vibrant! : ) To OP don't give up practice makes perfect.
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post #15 of 21
7/30/11 at 8:33am
I use this for my sugar cookies,
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc,
this for royal icing, adding vanilla, butter and nut flavoring,
http://cakecentral.com/recipes/1983/antonia74-royal-icing,
and if you want a softer icing, but you can stack after they dry use this one
http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe09, it's the meringue powder icing.
Just checked out glorioustreats blog posted by Osgirl. Love it.
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