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Icing Help

post #1 of 6
8/29/11 at 7:08am
Thread Starter 
Good Morning all.....


I have been asked to make these cookies to help out at my little couisn Bday party.. one problem!!!! I am not sure the type of icing or how to do this...... here is a pic of kinda what we are going to go off of......



http://www.etsy.com/listing/80419864/mickey-or-minnie-sugar-cookies?ref=sc_2

I have used cream cheese icing on cookies but nothing like this smooth look.

Thanks for all the help I really appericate.. I have learned so much on the cake part of this and still very very new to the cookies part.


Shelly
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post #2 of 6
8/29/11 at 9:16pm
How to Bake and Decorate Cookies:

http://cakecentral.com/articles/112/how-to-bake-decorate-cookies

How to Stencil on Cookies:

http://cakecentral.com/articles/140/how-to-stencil-on-cookies-video-great-for-monograms

HTH
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post #3 of 6
8/31/11 at 6:34am
Looks like Royal Icing. Attached is a picture of some cookies I have done using Royal Icing.

Following is the recipe I use with great results ...

Royal Icing

Ingredients
3 Tbs of meringue powder
4 cups (about 1 lb.) confectioners' sugar
2 Tbs vanilla extract
5 Tbs water

Directions
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Tint with food coloring and thin the icing with small amounts of warm water to reach the desired consistency.
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post #4 of 6
8/31/11 at 6:35am
Oops, my photo did not attach. Feel free to look in my picture gallery, I have tons of cookies iced with Royal Icing.
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post #5 of 6
8/31/11 at 5:47pm
Wow Jill, your cookies are amazing. You get so much detail in them! I can't imagine how long it takes to do those, or how you even come up with those adorable ideas! What cookie recipe do you use?
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post #6 of 6
8/31/11 at 6:13pm
Awwww, thanks, rlowry03! When I work on a design for a cookie, I kind of deconstruct it first like figuring out placement, what parts of the design to do first, and then what parts will overlay. I have found that if I draw it out and color it with colored pencils, I can get a real feel for the finished product before I even sit down with icing in hand. And, when I do sit down to actually decorate the cookies, it is a no-brainer and it goes pretty fast. So, its all in the pre-planning.

I think the key to working with Royal Icing is really all in the consistency. For fine detail, I use a thicker version, and for flooding, I use a looser (more watered-down) version. I make the basic recipe (listed below) and then just add water until I get it to the desired consistency. Now, heres a great tip I use a spray bottle to add water to the icing. It allows much more control over how much (or how little) to add to the icing.

Royal Icing
Ingredients
3 Tbs of meringue powder
4 cups (about 1 lb.) confectioners' sugar
2 Tbs vanilla extract
5 Tbs water

Directions
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Tint with food coloring and thin the icing with small amounts of warm water to reach the desired consistency.
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