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cookie icings what do you prefer?

post #1 of 18
Thread Starter 
royal icing or color flow?

what do you prefer to use for decorated sugar cookie cut outs? and why?
Slow and steady wins the race.... as long as the cottage food law says in place.
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Slow and steady wins the race.... as long as the cottage food law says in place.
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post #2 of 18
I like royal icing and love fondant.

Never heard of color flow.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #3 of 18
I use Toba Garrett's Glace:

http://cakecentral.com/recipe/toba-garretts-glace-icing

Tastes great and doesn't dry as hard as RI. thumbs_up.gif
post #4 of 18
RI wins for me
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #5 of 18
Quote:
Quote:

Never heard of color flow.



Oh snap! Color flow used to be the thing back in the day. It's Wilton's version of RI (even though they had a RI recipe on their meringue powder can). It's a powder to which you add other ingredients and it makes icing. The goal is to outline and then "flow in" the icing (i.e. flood). It looks like they still make it too!

http://www.wilton.com/idea/Color-Flow

I think the whole thing was that Wilton pushed Color Flow for bigger plaque-like decorations and cookies but RI for pre-made flowers and detailed string work.
post #6 of 18
I prefer a glace. Or buttercream but those don't pack well.
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #7 of 18
I have tried this recipe and I really like it:

http://allrecipes.com/recipe/sugar-cookie-icing/
post #8 of 18
I use either Royal Icing or a Meringue Buttercream.
post #9 of 18
I use rolled fondant, but I don't do detailed decos.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #10 of 18
Royal icing and blossom fondant.
post #11 of 18
OK Annie, this is getting a little weird. That is mine too. We just spent Saturday night making Easter cookies as gifts. I got the recipe from Cookie Crazie.

Another big hit for these cookies is Fondarific fondant.
post #12 of 18
That is hilarious, Susan! I love the Cookie Crazie blog as well as Sweet Sugar Belle. Although, I really don't like decorating cookies. They are so much work and they take me forever to do.

So people like fondant on cookies? I have never tried that.
post #13 of 18
I like a 50/50 mix of fondant and modelling chocolate, or RI.
post #14 of 18
I am no good at cookie decorating, but my daughters love to do it every Easter and a few other holidays. My daughter's boyfriend's family are some of my best customers and he shared them on Sunday. They really liked the Fondarific ones. We used the NFSC recipe from here.

By the way, the fondant is great for those of us who are cookie decorating challenged. They looked very professional.
post #15 of 18
I love fondant, make my own, 50% Rhonda's, 50% Michelle's. While I admire the the folks who do the beautiful flood work, I do not consider myself cookie decorating challenged because I prefer fondant. Here is a pic of my decorated cookie entry in the Central Florida Fair, won first place..
LL
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