CUT OUT COOKIES WITH ROYAL ICING RECIPES

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ROYAL ICING RECIPE - BETTYCROCKER.COM



Royal Icing Recipe - BettyCrocker.com image

Use this traditional icing recipe on your favorite holiday cookies.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 6

4 1/2 cups powdered sugar
1/3 cup plus 5 to 10 teaspoons warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Betty Crocker™ gel food color(s), if desired

Steps:

  • In large bowl, beat powdered sugar, 1/3 cup warm water, the meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Tint with food color(s).
  • Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • To pipe outlines or borders: Squeeze decorating bag firmly and steadily working counterclockwise to create an icing border. Release pressure on decorating bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in outlines.
  • Uncover remaining icing, and add any icing from piping outlines into bowl; mix well. Stir in warm water, 1 teaspoon at a time, until icing is consistency of heavy cream. (Make sure icing is mixed well before adding next teaspoon of water so as not to add too much.) Pour thinned icing into squeeze bottle; screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
  • To flood or glaze: Using squeeze bottle, fill inside with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. If decorating with sprinkles, let stand 1 to 2 minutes before adding, so the sprinkles adhere. Let stand about 3 hours or until completely dry. Outlines and floods 30 (3-inch) sugar cookie shapes. Cover and store any remaining icing.

Nutrition Facts : Calories 80 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg, SugarContent 18 g, TransFatContent 0 g

ROYAL ICING RECIPE - BETTYCROCKER.COM



Royal Icing Recipe - BettyCrocker.com image

Use this traditional icing recipe on your favorite holiday cookies.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 6

4 1/2 cups powdered sugar
1/3 cup plus 5 to 10 teaspoons warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Betty Crocker™ gel food color(s), if desired

Steps:

  • In large bowl, beat powdered sugar, 1/3 cup warm water, the meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Tint with food color(s).
  • Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • To pipe outlines or borders: Squeeze decorating bag firmly and steadily working counterclockwise to create an icing border. Release pressure on decorating bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in outlines.
  • Uncover remaining icing, and add any icing from piping outlines into bowl; mix well. Stir in warm water, 1 teaspoon at a time, until icing is consistency of heavy cream. (Make sure icing is mixed well before adding next teaspoon of water so as not to add too much.) Pour thinned icing into squeeze bottle; screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
  • To flood or glaze: Using squeeze bottle, fill inside with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. If decorating with sprinkles, let stand 1 to 2 minutes before adding, so the sprinkles adhere. Let stand about 3 hours or until completely dry. Outlines and floods 30 (3-inch) sugar cookie shapes. Cover and store any remaining icing.

Nutrition Facts : Calories 80 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg, SugarContent 18 g, TransFatContent 0 g

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PERFECT CUT OUT COOKIE BUTTERCREAM ... - EVERYDAY MA…
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May 07, 2020 · Hold the bag at a 45-degree angle, but don’t drag the tip in the icing. Check out a few more tips for using a piping bag. If you don’t have easy access to a piping bag, you can use a zip-top bag instead. Cut a very small hole in the corner to start—you can always cut …
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POWDERED SUGAR ICING FOR COOKIES - DESIGN EAT REPEAT
Nov 23, 2021 · Need a quick glaze to decorate sugar cookies? This powdered sugar icing for cookies is made with basic ingredients you likely already have on hand. Forget the meringue powder or corn syrup, this icing can be made with powdered sugar, milk, vanilla & almond extract, and a dash of salt. Great for icing my favorite cut out sugar cookies.
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