SUGAR COOKIE RECIPE FOR DECORATING WITH ROYAL ICING RECIPES

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HOW TO MAKE EASY ROYAL ICING FOR COOKIE DECORATING | KITCHN



How to Make Easy Royal Icing for Cookie Decorating | Kitchn image

A step-by-step guide to making royal icing.

Provided by Jesse Szewczyk

Categories     Dessert    Sweets

Total Time 300S

Prep Time 300S

Number Of Ingredients 5

3 1/2 cups powdered sugar (1 pound), plus more as needed
4 large pasteurized egg whites, or 1/2 cup liquid egg whites
1 teaspoon extract of choice, such as vanilla or lemon (optional)
Food coloring (optional)
Water, as needed

Steps:

  • Sift the powdered sugar. Sift 3 1/2 cups (1 pound) powdered sugar through a fine-mesh strainer into a large bowl. If any lumps are left in the strainer, use your fingers to break them up and push them through the strainer.
  • Measure the egg whites. Place 4 large pasteurized egg whites or 1/2 cup liquid egg whites in the bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use an electric hand mixer and large bowl.)
  • Whip the egg whites until foamy. Whip on medium-high speed until foamy, doubled in volume, and opaque, about 2 minutes.
  • Beat in the powdered sugar. Turn the mixer off and add half of the powdered sugar. Mix on low speed until the powdered sugar is completely dissolved and no large lumps remain, 1 to 2 minutes. Add the remaining powdered sugar and continue mixing until completely dissolved, 1 to 2 minutes more.
  • Whip until smooth and glossy. Increase the mixer speed to high and whip until the icing is completely smooth, glossy, and slightly thickened, 4 to 5 minutes. The icing should hold a soft peak and slowly run off of the whisk attachment. If the icing is too loose, add more powdered sugar, 1/4 cup at a time, and continue mixing until completely incorporated.
  • Add optional extracts and food coloring. Decrease the mixer speed to low and add 1 teaspoon extract and a few drops of food coloring, if desired. Mix until the icing is smooth and evenly colored, 1 to 2 minutes.
  • Adjust the consistency with water. The icing can be used as-is or thinned out with water to achieve a pourable consistency for flooding cookies. Add water in 1 teaspoon increments, stirring between each, until desired consistency is reached. If not using immediately, press a sheet of plastic wrap directly on the surface of the frosting to keep it from drying out until ready to use.
  • Decorate cookies with the icing and let dry. Decorate cookies with the icing and let completely dry before touching them, at least 4 hours.

Nutrition Facts : SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 75.7 g, SugarContent 74.2 g, ServingSize Serves 6, ProteinContent 2.4 g, FatContent 0.0 g, Calories 307 cal, SodiumContent 38.1 mg, FiberContent 0 g, CholesterolContent 0 mg

THE PERFECT SUGAR COOKIE RECIPE FOR COOKIE CUTTERS



the perfect sugar cookie recipe for cookie cutters image

Provided by Gina Luker

Categories     Dessert

Yield 20

Number Of Ingredients 7

3 1/2 cups of all purpose flour
1 1/4 cup sugar
2 sticks of butter (room temperature)
1 egg
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract.

Steps:

  • In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
  • In a separate bowl, mix together the flour, baking powder and salt.
  • Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
  • Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
  • Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

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