For example : 15 second consistency refers to icing when you run a spatula though separation line will disappear in about 15 seconds. Generally flood icing is 10,15,20 second consistency.
Flood icing is used to ice the cookies creating a smooth satin like finish. Piping consistency is thicker than flood icing. When you pull the icing with the spatula up peak should slowly fall down but it never becomes completely blended with the rest of the icing. When mixing icing, especially when you are thinning it down for flooding, sometimes with all the mixing we mix in air, creating air bubbles.
This is normal. There are few things you can do to battle the air bubbles in royal icing :. Thinned down icing in the piping bags can start to separate in as early as 4 hours.
No need to panic, you can gently massage a piping bag to remedy separation. If you had icing in the piping bags for over a day or 2, it maybe necessary to remix it with a spatula.
TIP : Darker colors of royal icing tend to separate quicker. You can also try Master Elite food colors, they are highly pigmented and produce vibrant colors with small amount of coloring. There are also all natural food colorings available on the market. Whole Foods store carries some and you can also purchase them online. TIP : Avoid using liquid food colors, these are diluted. Instead use concentrated gel colors. If starting with white royal icing I add Super Red gel food coloring by Americolor brand until icing turns red with a pink hue.
Let the colored icing overnight and best for couple of days at room temperature. As the colored icing matures it deepens in colors. After this if your icing is not desired red color you can add little more food coloring. Starting with white I add Super Black gel food coloring by Americolor brand until icing turns very dark grey.
Then I stop and cover the icing and let it rest overnight or for several days at room temperature. Color deepens significantly overtime. TIP : Another trick is to add 1tbl cocoa powder not more per one cup of white royal icing. So your starting point is not white icing but light brown hence less black to color icing. It also tastes super yummy.
Then add black food coloring and continue with the same process as states above. Leave them at room temperature. TIP : To speed up the drying process I use a fan to promote air circulation. It really helps with faster drying. I only use the fan in a closed room, along with a ceiling fan. Try not place the fan too close to the cookies, though rare you may experience rippling on icing.
You can also use food dehydrator to dry icing, be sure to do few test runs to ensure you know how quickly it takes for the icing to dry when using food dehydrator.
Cookies can dry fairly quickly. Learn more about using food dehydrators for cookie decorating over at Borderlands Bakery. If you can, use dehumidifier to help manage air humidity. It is best to dry cookies in a closed room with the dehumidifier running. You can also follow additional tips mentioned above with the use of fans and food dehydrator. This helps to develop the crust faster. Well, this only happened once. It happened with black icing. TIP : Use a concentrated gel food colors. And allow dark colored royal icing to mature for several hours and ideally for up to 24 hours and more.
This eliminates excessive use of gel food coloring. Very seldom dry icing can become dislodged off the cookie, steps When this happens, glue dry royal icing layer back onto the cookie.
Pipe icing on the back of the dry royal icing layer, steps Then with a gentle shifting motion glue the royal icing piece back onto a cookies, steps Crusted Royal Icing simply means that icing developed a shell layer on the top. This crusted layer allows you to pipe icing on the top of it without it sinking into the base layer. This step is especially crucial when creating dimension.
Crusting can take anywhere from 10 minutes to 60 minutes or longer. Time needed for icing to crust if factored by royal icing consistency, size of the iced area and drying technique. Hairline cracks are an easily preventable.
How do hair line cracks happen : you iced a 5 inch cookie with a base layer. Then you let it crust for 30 minutes. Crust has formed and it looks perfectly fine to add a pretty bow on top of the base layer. As you move the tray with cookies and place it on a table or lift individual cookies by hand this can disrupt the icing and causes hairline cracks. At the end of the day this is not a big deal, they are hardly noticeable.
Craters, dimples, cave-ins are pretty big nuisance in the world of cookie decorating. They often occur on small iced areas. Pipe a line across the middle of the section you are going to ice and you feel will most likely develop a cratering.
Allow the line to crust. This line will act as a support so the icing that you pipe on top of it will not sink or dimple.
You can look in my Shop page, they are listed there. You can get edible markers on Amazon and specialty stores. These are decorations made from royal icing.
They can be made ahead of time. Royal icing transfers are used for decorating cookies cakes and even cupcakes. Most common royal icing transfers are piped royal icing flowers. These are usually 3 dimensional.
You can also make royal icing transfers that are flat. Learn more in detail about different types of royal icing transfers. How to make them and use them in cookie and cake decorating. They are piped on a piece of wax paper, parchment or if preferred food grade acetate.
They need to dry overnight and sometimes even longer. When icing dries, backing sheet is removed and royal icing transfer is ready to be used. Add little bit of white food coloring to your icing.
Try adding corn syrup to the icing. I find it helps with bleeding as well. About 1 tsp of corn syrup per 1 cup of icing. Use gel food colors to color icing. I use Americolor Brand. Avoid using liquid colors. Royal icing made with little bi tof corn syrup dies with a softer bite. It happens from time to time.
Butter from the cookie bleeds into royal icing. It would happen in the summer and with white royal icing see the succulent cookies below. Butter bleed is really hard to fight so when this happens try not to panic.
Over time butter bleed usually spreads over the whole surface of the cookie and makes the icing a little darker. TIP : Let freshly baked cookies rest overnight on a piece of paper towel. If there is and access fat it will get absorbed and it can help with the butter bleed. These cookies are also good for Christmas party. Thanks for your sharing! Very inspiring! You are so freaking creative! Thanks, ladies! You are an icing savior! I have been battling with royal icing and having piping nightmares.
Thank you!!! You are great!! I am so in to cookie decorating and you have given me some great tips. More power to ya! Your cookies are inspiring- thanks so much! Looking forward to your recipe fo rthe cookies. Wow, those are beautiful. I am definitely going to try these for the holidays — great post! Great post! I tried these over the weekend and they turned out fantastic! I used regular food coloring but they were the McCormick Neon colors and I got a really great bright apple green out of that.
Thanks for sharing! I tried this recipe and it was fabulous! I love these cookies glazed like that! The icing is so pretty! I am terrible at using royal icing to flood the top of cookies.
My daughter is giving sugar cookies to her boyfriend this year so thanks for the glazing tips and recipe:D. You can not screw them up!
If you give it a shot, come back and let us know! Thank you for writing this tutorial. I used your recipe and tips while icing my Christmas cookies, and I was incredibly happy with the way they turned out!
Thank you so much for sharing! When you are letting the glaze set over night do just leave the cookies out on the counter or cover them or put them in an air tight container? We decorated some heart cookies with this glaze last night. Even with a piped edge the glaze flowed all over. If you had a piped edge and the frosting flowed over, it may just be an issue of too much icing!
You only need a little bit because it spreads so much. I give it a really thin layer and then add more if I need it. We will be giving this another try. Is the spoon the best way to apply the glaze? One of the most common problems people run into is just having it bleed everywhere and make a goopy mess.
The thing that can be tricky is that the consistency of the icing makes it so it spreads a lot, but it spreads slowly. So people sometimes put on way too much and are surprised a minute later when the stuff is everywhere.
Just start small! Hope you give it another try! I love your icing recipe and have made it numerous times. What is the shelf life of your icing? How do you store it for future use?
It even hardens and becomes thicker from the time I start my cookies to the time I finish, so if you were to save some you would probably need to add more liquid when you were ready to use it again. Simply superb! The recipes.. Love it! No doubt an inspiration to the sugar passionate people. I think the corn syrup is mostly for the glossy texture and sheen and golden syrup should do the same thing.
Let me know how it goes! Kristie- yes you can store it in the fridge and it will stay good for several days. You'll probably want to let it sit at room temp though before using it. Thanks for dropping by my blog, very much appreciated. If you do have the ingredients for onde-onde over at your place, you should give it a try, it's a lovely dessert! I have been using your glace icing recipe, but dont need such large amounts at once. When I try cutting it in half or in quarters, its not quite the same.
Hmmm, I don't know what to tell ya! It's super flexible though, so just try adding more sugar or liquid until it's a consistency that works. Well if you're using a really small tip you generally need to have a more fluid consistency to your icing. I don't have any "rules" I just go by feel and look and make adjustments from there!
I have to say that I am completely intrigued now. I have a friend that swears by royal icing. I've also saved a tutorial using royal from another blog. This looks like a great method too. I guess I will have to try them both and see how it goes! I have been looking for a great tasting, hard frosting for cookies that I can get creative with! I am looking forward to using your icing suggestions. Great pics by the way! This sounds and looks absolutely amazing, but there's something in the ingredients i didn't get — What's the extract?
Does it have any alternate names so I can buy it here, in Israel? Avanniel- extract is a type of flavoring we use in the US, often in baking. It's just a highly concentrated flavor that comes in small bottles in every flavor you can imagine.
Just a small amount will flavor sweets and baked goods. You could use a few drops of a flavored oil as well if you have that in Israel. Is this and icing that you can use on cupcakes also?
Butter cream is way to sweet and cream cheese icing is just not sweet enough! Thank you, Thank you, a million times Thank you! My search is over… This is THE sugar cookie recipe.
I have been looking for YEARS for a recipe that I could make nice thick cookies with, that wouldn't puff up and distort the shape of the cut out. These stayed perfect! My family is all laughing at me becasue I can't stop singing and dancing about these cookies!!!! Hi Sara the recipe says 6T C whole milk, is that 6 tablespoons plus 1 cup of milk?
Thanks can't wait to try these! What is the drying time for the icing?? I would like to try the icing for some Easter Sugar Cookies and need factor in the time it takes to try.
Does the icing come off easily? Ms Piggy- if you want to actually stack and pack the cookies, they'll need 24 hours to dry. However, if you just want them to look pretty on a plate and not smash each other if overlapped a littl, a few hours will do just fine. They will have hardened on top, but the icing underneath is still soft. That's actually how I like them best! I'm not sure what you mean by "does it come off", but it doesn't really chip off if that's what you mean. Really pretty!
I really want to be able to layer colors! Any tips to keep the colors from bleeding? I love it otherwise because it gets hard and tastes great!! Kelly just try thickening your glaze- when it's too runny the colors will bleed easily.
Or, let one dry for a few hours before adding the other. As long as you have a solid border nothing will bleed! You make it look so easy! I've always tended to be more like you described your first attempt. Thanks for sharing … I've posted a link.
Do you know if we can freeze these cookies already decorated with the glace icing? Hi, Mauid! I've frozen them before in airtight containers and they come out great on the other side. The only concern is freezing them for too long—sometimes they'll lose their lustre and become a little cloudy looking, but they're still beautiful and taste great.
I think you are my new hero. I've just discovered your site, and I can't get enough! OMG……best sugar recipe in the world….. I started with the piped border and flood method but then found that with this icing I could decorate a beautiful cookie with just spreading the icing on with a spoon. Thanks for your tutorial.
This is the best blog for cookies that I've found. It is no nonsense, good recipes and good ideas. I have found her other recipes online as well. Looks just like the photos and mine turned out beautifully.
I used skim milk and it didn't change the recipe. Also, another tip: if you make the icing ahead of time, seal the container s or the icing will dry out. Your cookies look fabulous! I am saving this one for my girls and I to make!! I cannot wait to read through all of your other goodies!!
Love this icing! It is perfect for decorating those sugar cookies we cut out with decorative cookie cutters like Easter eggs with the design in the cutter. I also just realized that I can use my edible markers on it! Perfect for when I am not up for the mess of frosting cookies with my 3 year old…I frost and the next day he colors!
Hey, I am making cookies with the glace icing on them and want to know when I should start icing them. I plan on giving them out Saturday.
The cookies are already cooked and in the freezer. I saw one comment said they started to lose their shine so I want to know when I should start the process with piping and icing and putting them in cellophane bags. Thanks soo much! When I was pregant with my third child I made sugar cookies and used the gingerbread man cutout, and made approximately 60 cookies 30 for each kid and painted pink and blue diapers on them then froze them till their little brother arrived so that they could take them to school to announce the arrival of their new baby to their classmates and my boys were happy to have pink ones to eat at home!
Thank you so much for this recipe. I thought I would put the frosted cookies in the freezer to help them set quicker. Last time I made these, I did it the right way and waited patiently for them to set.
They were adorable! I was so inspired by your glace icing and the designs on your cookies, I thought I had to try it out. Using an electric mixer can remedy this issue.
The old conventional royal icing involves the use of different ingredients such as water, sugar, and egg whites or meringue powder. You can add flavors with extracts and tint it with food color. You can make a simple royal Icing at home by using water, milk, and sugar or fruit juice. For a smooth and perfect finish, I would recommend you first apply a thin layer of royal icing, approximately 5mm thick, to smooth the surface of the cake.
If you have a turntable, place the cake on top and put a scoop of icing on the cake. With the help of a spatula, spread the icing on top of the cake so that it extends over the sides.
Without touching it, lean over the turntable and hold a metal ruler at 45 degrees and pull it in your direction to smooth the surface evenly. You can cover the sides of the cake with an even layer of the royal icing.
You need to work quickly because royal icing can dry when exposed to air for a few minutes. Be cautious for the best results. You can trim the excess icing from the edge with the spatula. I would advise you to wait for a few minutes for the dark color icing to rest overnight before using it on cookies. You can improve your icing by using corn syrup, which helps prevent bleeding. I would recommend you use a dehumidifier to manage the wet, moist air. Also, you can speed the drying process by using the lowest setting on the oven for approximately ten minutes.
This will help your icing develop into a nice crust. You can decorate it with a second layer because the icing may be still wet under the crust. Also, if you want to write on your cookies, you should wait until the icing has dried through completely. You can dry your cookies by exposing them to air. Place them on the try and let them air dry. You can also place a fan next to your cake or cookies.
This helps in the drying process, and you can achieve an excellent smooth finish with the icing. Cover the icing and let it rest overnight or for several days. This will allow the dye to mature and the color will deepen with time.
You can add more food coloring if needed. I would advise you to choose shapes that are not prone to break, such as squares, plaques or hearts.
Shapes such as stars or long and thin shapes are likely to break when shipping. The walls of the box should be well protected with bubble wrap to prevent the cookies from touching the box directly. Flood-ins and runouts are methods used to produce desired shapes with royal Icing. It should be thinned down with a little bit of water to a more liquid consistency, i. To fill an outlined cookie with the desired shape, you use runny royal icing.
For a perfect result, outline the cookie with proper royal icing and flood the inside with thinned royal icing. The floods in and runouts help in generating a smooth sheen surface with uniform colors, and you can pipe details on top or add decorations.
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