STAR COOKIES ROYAL ICING RECIPES
ROYAL ICING RECIPE - NYT COOKING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Provided by Melissa Clark
Total Time 10 minutes
Yield Enough for about 4 dozen cookies
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
ROYAL ICING FOR SUGAR COOKIES RECIPE | MARTHA STEWART
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
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Perfect icing for your gingerbread houses!
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Reviews 4.5
Category Desserts, Frostings and Icings, Cookie Frosting
Calories 63.3 calories per serving
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Calories 63.3 calories per serving
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
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All wrapped for giving.
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Total Time 4 hours 10 minutes
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Total Time 4 hours 10 minutes
- Spoon icing colors into separate piping bags fitted with small round tips (such as Wilton #2 or #3), or cut a small corner from bottom of each bag. Pipe an outline of icing onto all Cookies, and fill in outlines with icing. Immediately sprinkle stars with gold or white sanding sugar. Let squares and rectangles stand until surfaces are set, about 30 minutes. Pipe remaining icing as desired to decorate squares and rectangles to look like presents. Let all Cookies stand until completely set, about 2 hours.
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ROYAL ICING II RECIPE | ALLRECIPES
This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
From allrecipes.com
Reviews 4.7
Category Desserts, Frostings and Icings, Cookie Frosting
Calories 43.4 calories per serving
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Reviews 4.7
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Calories 43.4 calories per serving
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
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PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES RECIPE - FOOD.COM
From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies.
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Total Time 32 minutes
Calories 289.2 per serving
- Store in airtight containers for up to 1 week.
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