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I know this is a horrible question...

post #1 of 21
Thread Starter 

Do those adorable Royal Icing cookies taste even good? I've wondered for years what I'm doing wrong. When I try to duplicate a cute cookie idea my cookies always turn out way too sweet. That doesn't even include how hard they are to eat. What's the solution?

post #2 of 21

For decorating cookies, I have used the "buttercream for flowers" that Richard Snyder wrote into all of his books.  I now use corn syrup instead of egg white, and I vary the flavour with the LorAnn oils.

 

That stuff air dries, and it doesn't dry out good rolled sugar cookies at all.  It looks excellent and is tasty.

 

But I put those cookies into flat boxes NOT individual bags. 

post #3 of 21

Wondered the same thing myself! Completely covering in royal icing makes it too hard, and I don't really want fondant on there either. I have stuck to a glaze and then use royal for accents only.

 

I'd be interested to hear more on this topic from the more experienced cookie makers out there. icon_biggrin.gif

post #4 of 21
Thread Starter 

Irlene, I think you've got the right idea. I need an icing that's not too sweet, but at the same time dries enough to not be sticky. I'll have to look up Richard Snyder. I'm not hep to his books. Should be no problem since besides baking I live at the library. Love the LorAnn oils too. Thanks you two. I'm just plodding along with you geniuses. What would I do without you?

post #5 of 21

Have you ever tried Blossom Fondant?  Not really fondant at all. It's a mix of chocolate, icing (canned white), corn syrup and butter flavoring.

It's pretty yummy on a sugar cookie.  You can emboss it and make little flowers - I bet it will go through a clay gun nicely.....I'm no cookie decorator but here's a quick example. 

 

Xmas Purple Cookie.JPG 771k .JPG file

 

recipe:  http://cakecentral.com/recipe/blossom-fondant

 

Just another alternative :)

post #6 of 21

that's a beautiful cookie, jw!!!

 

i use the non-cocoa butter 'chocolate' -- from the grocery store -- it's great on gingerbread

 

it used to be called 'almond bark' now it's called 'candy coating' -- just a big pound size block of 'chocolate'

 

but that blossom fondant sounds like a good idea

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #7 of 21

Thank you K8memphis.  The pic was a good example of how the inexperienced can still get a good result from Blossom Fondant. Do you make modeling chocolate with the candy coating?

post #8 of 21

not usually for cookies i just pipe it straight up like chocolate

 

if the cookies need a lot of detail i combine methods

 

i loosen up some of the cookie batter with milk or water to piping consistency

 

i color this and pipe onto the unbaked cookie

 

after baking i add detail with the candy coating, the sprayer or brush on w/airbrush colors, markers

 

i'll add afew photos in a minute...

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #9 of 21

I use royal icng exclusively on my cookies.  I do about a thousand cookies a yr. theater concessions and other occasions.  People love my cookies.  I do only one type of cookie, dutch sugar cookie, with regular wilton recipe royal icing.  It's a hard icing but I think it goes well with the soft cookie.

Lisa

To see more pix visit facebook: Gingerbread On The Go
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Lisa

To see more pix visit facebook: Gingerbread On The Go
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post #10 of 21

and these are nicely flavored cream cheese cookies

 

 

snowflake outlined before baking then overpiped with choco

 

 

 lilypads baked & brushed

 

 

all marker

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #11 of 21

I always use glacé, which is basically RI with some corn syrup, but I'm always happy to learn some new cookie techniques. Thanks, y'all! 

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #12 of 21

700

 

I too use a glace. You can add more PS to it to make it thicker and more pipeable.  The only thing is that it WILL spread slightly no matter how thick you make it, but it does pipe nicely and works beautifully for brushed embroidery.  Plus it tastes fantastic.

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 #13 of 21

I use Royal Icing on all my cookies and I'm tinkering with the idea of using fondant as well, just to have an alternative for those that are anti-royal icing. When I first started making decorated cookies, I would use packaged royal icing (just add water) and would thin it out so that there wasn't a heavy layer of icing on top. Now that I make more intricate designs, which sometimes means more layers of icing, I make a thicker cookie to balance out the sweetness of the icing.  The key is to have a cookie/icing combination that compliments each other. Now I make my own royal icing and use a combination of flavorings, clear flavorings, essences, etc. My  recipes are an adaptation of NFSC and Antonio74s Royal Icing and everyone loves them.

<3 Monica
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<3 Monica
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post #14 of 21

Glace - Now that sounds like fun.  I assume because of the corn syrup, I would have more time to play, yes?

post #15 of 21

Yes, glacé takes longer to dry than RI, and it definitely tastes better - well, it does to me, anyway!

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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