Cookie icing
I am making party favors for a birthday , which are round cookies iced like tennis balls . I need a runny type icing not thick any recipes out there that are fool proof ?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
Royal icing.
You can make it thin to flood the cookies or thicker to outline/draw detail. It colors easily and dries firm so the cookies can be bagged/stacked etc.
Royal icing is egg whites and powdered sugar, with a little lemon juice and flavorings. Easy and pretty fast too.
sadiepix at 6:05PM on 07/25/08
ditto that---the best for decorating cookies!!
finsbigfan at 6:10PM on 07/25/08
I've never understood the concept of icing cookies. My sister-in-law does it and I've always thought it to be kind of bizarre.
PumpkinBear at 7:26PM on 07/25/08
If you are doing them as favors for a party, or a centerpiece or bouquet, it looks really neat and taste pretty good too (assuming the baker used a good cookie recipe.)
You would be shocked at what people will pay for cookies like that too.
Most cookies don't need icing, but a squiggle of lemon icing on a gingersnap, or drizzle of chocolate on a coconut macaron? Yum.
The decorated cookie craze is huge! Right up there with those fruit bouquets (Now those I don't get!) :D
sadiepix at 7:36PM on 07/25/08
my mom used to make hundreds of sugar cookies every xmas that i had to decorate. I hate frosting cookies! but Good luck hun, and royal really is the way to go ;-)
huneybumper at 9:22PM on 07/25/08
The royal icing/flood is a great idea. The easiest way to make it is to get a can of Wilton merangue powder and use the enclosed recipe. Outline the cookie in regualr royal, and then thin it with water to get flood.
beth1 at 1:54AM on 07/26/08
Thanks Beth!
Nina0411 at 12:29PM on 07/26/08
I have to agree with the meringue powder - I actually use a brand called "CK Products" out of Fort Wayne, IN and get it at the cake decorating store in Columbus, OH.
A good "base" icing is a pour-over type. When I'm making cookie bouquets, I'll start with a pour-over, and then use the royal for details. The pour-over will be shiny when it dries, almost like a glaze. I did find a great recipe for it on the Wilton site.
thewrighttaste at 3:50PM on 07/26/08
I make Royal Icing, pipe a line around the edge of the cookie and let it dry. Then thin the icing with a tiny bit of water so it spreads really easily. Once that's dry, you can decorate on top of it. I did all the cookie favors for my wedding that way!
cate_cooks at 10:05AM on 07/27/08