| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Nov 20 2012 : 08:24:11 AM
I've tried a LOT. I want to make rolled, cut out cookies with Violet for Christmas and I need something that is a) easy to make and b) doesn't taste like...just confectioners sugar and water (like some bakeries). I'd like to be able to put the icing into squeeze bottles after coloring it (for less mess with a 3 year old) and a little more control for design. Is your recipe the one?
Anyone? It can even be (gasp!) Betty crocker. Just as long as it tastes good and is easy to work with. Baking cookies with your little one shouldn't make one swear 
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| 13 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Dec 05 2012 : 12:31:33 PM
Haven't made them yet, Teri--next weekend. This weekend is full of birthday parties!!!!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| kysheeplady |
Posted - Dec 05 2012 : 02:45:32 AM
Jonni,
What did you use fro frosting and how did it turn out?
Teri
"There are black sheep in every flock"
White Sheep Farm
www.whitesheepfarm.com |
| Rosemary |
Posted - Dec 01 2012 : 1:54:57 PM
Jonni, royal icing is the kind that hardens, that you use the paste dyes with and so on.x |
| MagnoliaWhisper |
Posted - Nov 30 2012 : 08:32:33 AM
I just thought of something to compare it to. My buttercream/cream cheese frosting on the cookies dries out to a little stiffer then the cream on oreo cookies. If that helps at all. Just slightly harder and stiffer then that.
http://www.heathersprairie.blogspot.com |
| MagnoliaWhisper |
Posted - Nov 30 2012 : 08:29:17 AM
well they don't become very hard. But, the air does dry the top layer out a bit, and you can stack the cookies and take them apart just fine. The icing/frosting doesn't stay mushy if that's what you are asking. But, it's not hard either really. And I use the wilton's paste for coloring mine. Go easy on the stuff. This year I made 1/3 white, 1/3 orange, and 1/3 blue. Well I made the orange first cause I wanted it for the leaf shaped ones we were doing (fall colors) and to get that vibrant orange you do need to use a bit more then you would of other colors. Well I just was on auto pilot by the time I got to doing the blue and made it way way way too blue! lol I was going for snow/sky blue for the snowflake shapes we were doing. But, I got cookie monster blue instead. We did a few of the gingerbread men in the blue I made, and my DD2 was very excited we had made cookie monster cookies she said! lol haha If you don't have a local cake decorating shop (most are going out of business) walmart sells the colorings, and the flavorings as well. Walmart is the cheapest on flavorings but have limited to mainly only a few flavors. I prefer to buy mine at the local cake decorating shop even though I pay 4 times the price over walmart. I don't want to lose my cake decorating shop (they've almost had to close a few times) they have more flavors to choose from, and will custom order for me, and have a lot of other items I can't get any where else.
http://www.heathersprairie.blogspot.com |
| Breezy Blodgett |
Posted - Nov 30 2012 : 06:53:32 AM
Hi Jonni,
It sounds to me like you're making the correct icing (that you're looking for) from the start if it was hardening and tasted like confectioners sugar and water. You just need to add flavoring. Your local cake decorating shop will have all kinds. At least that's how I do it, I like it and get good feedback. It's still so sweet that one cookie can give you sugar-belly! The colors and smells are great fun for the kids though. I hope this helps. Have fun! |
| FebruaryViolet |
Posted - Nov 30 2012 : 06:28:19 AM
Those icings sound yummy, but do they harden? I want to dye the icing with gel color or paste and then decorate the cookies, too.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| MagnoliaWhisper |
Posted - Nov 29 2012 : 6:46:43 PM
Teri, for almost all cookies I also prefer buttercream. But, last time I made the gingerbread cookies while the buttercream was good, the tanginess of the molasses, and spice of ginger just called for a little kick of cream cheese! lol ;o) I also really liked my eggnog cream cheese frosting and orange cream cheese frosting I made for them. Both flavors really seemed to go so well with the gingerbread! However for like plain sugar cookies, plain buttercream in my opinion is the way to go.
http://www.heathersprairie.blogspot.com |
| kysheeplady |
Posted - Nov 29 2012 : 6:00:34 PM
I like buttercream frosting the best!
Teri
"There are black sheep in every flock"
White Sheep Farm
www.whitesheepfarm.com |
| MagnoliaWhisper |
Posted - Nov 29 2012 : 5:31:16 PM
I use my regular buttercream, or cream cheese frosting recipes.
Pretty much it's butter, or butter and cream cheese, creamed together with vanilla extract and powdered sugar. For different flavors I add lorain's (sp) oils or different extracts. For instance for the gingerbread cookies I made this year. I made a cream cheese frosting, and 1/3 I just used vanilla extract. 1/3 I used rum extract and a little nutmeg to make a eggnog flavor frosting. And 1/3 I used lorain's (again sp) orange natural essential oil, to make a orange flavor frosting. All tasted great to me. But, every one's taste is different! lol
http://www.heathersprairie.blogspot.com |
| Rosemary |
Posted - Nov 21 2012 : 5:49:07 PM
What you're looking for is called "Royal Icing." I found a good recipe, complete with a video how-to:
http://www.myrecipes.com/holidays/videos/making-royal-icing-10000001860626/
Hope that helps. I haven't iced cookies for years, but i still have a photo of a huge bunch that I made several years ago. You can really get carried away. Also check out www.Wilton.com for a variety of special icings and tips. :) |
| pinokeeo |
Posted - Nov 21 2012 : 07:03:46 AM
I was going to post a recipe, but all the recipes that I have call for raw eggs, and I didn't think you wuld want that. You can make a basic icing with 1/4 cup of butter, confectioners sugar and milk mixed to the desired consistency. It tastes good and holds up pretty nice. If you want it really stiff, add a little corn starch.
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I cannot master those things that I have not tried.
check out my artfire: http://www.artfire.com/users/PiNOKEEOs |
| FebruaryViolet |
Posted - Nov 21 2012 : 06:36:07 AM
Really? Noone has a recipe for icing for sugar cookies?
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
