CUTOUT COOKIE DECORATOR ICING RECIPE - FOOD.COM
Make and share this Cutout Cookie Decorator Icing recipe from Food.com.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Place sugar into mixing bowl.
- Combine milk, corn syrup and vanilla, and blend.
- Add liquid mixture to powdered sugar and mix thoroughly.
- Add softened butter and blend until thoroughly incorporated.
- Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
- Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
- Decorate with sprinkles or colored sugars.
- Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
- NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.
Nutrition Facts : Calories 612.3, FatContent 13.4, SaturatedFatContent 8.5, CholesterolContent 35.7, SodiumContent 126.4, CarbohydrateContent 126.5, FiberContent 0, SugarContent 119.7, ProteinContent 0.3
RED VELVET CAKE RECIPE | ALTON BROWN | FOOD ... - FOOD NETWORK
Provided by Alton Brown
Total Time 1 hours 53 minutes
Prep Time 20 minutes
Cook Time 33 minutes
Yield 2 (9-inch) rounds, 10 to 12 servings
Number Of Ingredients 19
Steps:
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
- Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.
- Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.
- With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds.
- Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
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CUTOUT COOKIE DECORATOR ICING RECIPE - FOOD.COM
Make and share this Cutout Cookie Decorator Icing recipe from Food.com.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 612.3 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 612.3 per serving
- NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.
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