Glossy Sugar Cookie Icing (that hardens)
Stir the confectioners' sugar in bit by bit. Then, put the mixer speed on a high setting, whipping the ingredients until they stand up. Look for stiff, very glossy peaks, which should form after about 5 to 7 minutes. The right consistency is important, or the icing could turn out runny or too stiff. Butter gives the best flavor, but for a crusting version it's better to use shortening and extra sugar. Cream them together until very smooth, then add the vanilla and enough milk to bring the mixture to a smooth, dense, creamy texture. Use the frosting right away, or seal it from the air by pressing plastic wrap directly to its surface.
For a long time, I have loved the look of those sugar cut out cookies, decorated with the pretty colorful icing designs that I have since found out are made with Royal Icing. The main trick is to get the right consistency. Even better? Or by putting it in the mixer and mixing it with the whisk attachment on low speed for a few seconds. Start at the lowest speed until the ingredients are combined. This will prevent the icing sugar from going everywhere.
If how to make someone feel better about themselves are going to be using it for more than one type of decorating, choose the one that requires the stiffest icing and make your whole batch that way. Then you can separate out smaller batches and thin them to the right consistency for your other needs. It is easy to make too-stiff icing thinner, but it is harder to go the other way making too-thin icing stiffer.
This prevents the flooding icing from running off the sides. Which is why I just make one batch of 15 to 20 second icing and use it for both. To thin it out, add a little bit of water at a time and test after addition until it gets to the right consistency.
And when I say a little bit of water, I mean a few drops at one time. To make colored icing, use gel-based icign coloring the liquid kind has an effect on the consistency and a glass or metal bowl the food coloring will stain plastic.
Food maje has a bitter taste so only use as much as you need to get the color you want. Otherwise your icing will end up tasting bitter. Also, the color will dry darker than it looks when you first make it so keep that in mind as you are adding it. To get a better idea of what the final color will be, mix it and then cover the bowl with plastic wrap so that it ickng touching the surface of the icing.
Let it sit for a few hours. That color will be pretty close to the final dry color. If you are using two different consistencies of the same color like outlining and floodingmix the color harde. Then create the separate batches for the right consistency. This question is a little hard to answer since how much icing you will need depends on the number of cookies, how thick the icing is on your cookies and what kind of designs you use.
Royal icing will dry in 4 to 6 hours depending on how thick it is, how much water is in it and the humidity in the air. Having said that, I like to what can cause a staph infection my decorated cookies to harden over night just to make sure the frosting is set.
If you want it to have more icinv, you can add a teaspoon of vanilla extract or another extract. To store it at room temperature or in the refrigerator, put a layer of plastic wrap over the icing in the bowl so that the plastic is in direct contact with the top of the icing. Then push out all of the air pockets. After sitting for a couple of days, Royal Icing may separate. Just mix it for a few seconds to bring it back to its normal consistency. Royal icing can be made one of three ways — with egg whites, dried egg whites or mae powder.
The only version that may not be safe is the recipe that uses egg whites. Icing made with egg whites also needs to be refrigerated. Which means the icing and the cookies cannot be left out at room temperature for long. Crock Pot Salsa Chicken. I have dipped cookies in melted chocolate mixed with a little coconut oil or corn syrup.
Your email address will not be published. Notify me via e-mail if anyone answers my comment. Username or Email Address. Remember Me. From House To Home. Entertaining Diva. Blogging Resources. Jump to Recipe Print Recipe. This what does the montgomery gi bill cover may contain affiliate links. We make a small commission if you buy the products from these links at no extra cost to you.
As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures. What is 15 Second Icing? Or 10 second icing? Or 20 second icing? Chances are your soft peak icing will take longer than 15 or 20 seconds to close. Royal icinv is basically sugar and water so it tastes a lot like sugar. Print Recipe Pin Recipe. Prep Time 10 what is youth offending team. Total Time 10 mins.
Course Dessert. Cuisine American. Servings 24 2-inch cookies. Cook Mode Prevent your screen from going dark. Add 4 cups of icing sugar to the mixer and mix for a few seconds to eliminate any clumps.
Or you can sift it ahead of time. Mix on low speed until combined. Increase the speed to medium and continue haren beat the icing until it holds soft peaks, about 5 to 8 minutes.
How to make wooden boxes The Consistency For hard decorations, beat until the icing forms hard peaks. For outlining and writing, add a few drops of water at a time mixing well between each addition until the icing closes a gap cut with a knife in 15 seconds. For flooding, add a few drops of water at a time mixing well between each addition until the icing closes a gap cut with a knife in 10 seconds.
To add color, put some of the icing into a glass or metal bowl and add gel food color in a little bit at a time, mixing well in between each addition until the desired color is obtained.
Let the icing hoow for 4 to 6 hours. Use as little food coloring icong possible to prevent the icing from having a bitter taste Color will darken as it dries To ensure the icing has completely dried, leave it overnight before stacking cookies or adding more how to install plugins in adobe premiere colors If icing is too thick, add a few drops of water at a time, mixing well between additions, until the desired consistency is obtained.
If icing is too runny, mix in some thick icing or icing sugar until it becomes thicker How To Store Royal Icing Royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. Bring it back to room temperature before starting to use it.
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How to Harden Other Types of Icing
I absolutely love the shiny appearance of my cut out cookies using this Glossy Sugar Cookie Icing that hardens! This icing is perfect for either dipping your sugar cookies or flooding Christmas cookies, as well as using for a semi-transparent thin glaze on cookies, cakes, and other desserts. Glossy Sugar Cookie Icing that hardens is an easy icing for holiday sugar cookie decorating!
Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! Looking for the best rolled sugar cookies recipe? Try out my most used and well loved classic rolled sugar cookies , or save time and skip the chilling period with my no chill rolled sugar cookies — either one will have you set for Christmas cookie decorating!!
After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! When I pulled them from the freezer, I found the cookies were no longer shiny upon thawing.. Hello there! This is exactly what will happen. Then apply the icing when ready to enjoy your cookies. Thanks for asking! Hi Angela, Can honey be substituted for the corn syrup? If so, will it still have a nice glossy finish but dry to the touch?
Hi Carolyn! And does it have to be refrigerated? I have kept store bought for over a year? Also what gives the shine milk or syrup? Yes, it should be refrigerated, and even though I have used the icing many times right after mixing it is actually best to cover with cling film on the surface and refrigerate for an hour before using.
It is the corn syrup that adds a shiny appearance to the icing. Rather than trying to store this glossy icing long term, I would make it in smaller batches on demand. Hope that helps! Please help! What am I doing wrong? This recipe is usually not finicky at all. My first thought is that the powdered sugar is what dries out the icing, and not all powdered sugars are created equally.
I use generic sugars all the time, but occasionally I need one that is free of cornstarch. Also, note the age of your cornstarch. If it is older, or has been open for a longer time, it may have taken on a more firm consistency that is not cooperating.
Thank you so much for the prompt reply. I never knew that about powdered sugar. So if I switch to a pure cane confectioner sugar that should likely fix it? Did it pour freely? Please let me know how it works out, thank you! Kind of an in-between as the corn syrup will keep it creamy, yet firm enough to stack without crushing the icing.
It will thicken when cold though, and a short re-heating in only second increments would work if you are in a hurry. Otherwise, set the icing out and let it come to room temperature. This takes about an hour. Thanks for asking!! This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jump to Recipe - Print Recipe. Prep Time 5 mins. Cook Time 0 mins. Total Time 5 mins. Course: Christmas Cookies, Icing. Cuisine: American. Keyword: Christmas cookie decorating, cut out sugar cookies, dipping icing, Glossy Sugar Cookie Icing, icing that hardens, shiny sugar cookie icing, sugar cookie decorating, sugar cookie glaze, sugar cookie icing. Servings: 24 iced cookies. Calories: 43 kcal. In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring.
Stir until smooth and the icing has reached your desired consistency. For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. Cover with plastic wrap and refrigerate for up to 3 days.
Calories: 43 kcal Carbohydrates: 11 g Fat: 1 g Sodium: 1 mg Sugar: 11 g. Did you try this recipe? Rate it below! Angela BakeItWithLove. British Mixed Spice Blend ». Comments Hi.. I am late but doing this today, I am excited. Thank you for all the tips. Will this be hard like a Royal Icing or hard on top-creamy in the middle? Thank you so much for stopping in to let us know you enjoy the icing! Leave a Reply Cancel reply Your email address will not be published. Recipe Rating Recipe Rating.