Does anyone have a good sugar cookie ICING recipe that will harden when cooled? (I need to stack them)?!
Here's the icing I use:
Powdered Sugar Icing
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
You can also use Royal Icing:
1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)
Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.
Answers: You're correct to ask for icing recipes. Frosting and icing are NOT the same. Frosting is supposed to stay soft and creamy. Icing is a thinner, more liquid substance, and as it dries it thins out, becomes very smooth across the surface of your cookie, and hardens. I have a feeling you already knew this. :-)
Here's the icing I use:
Powdered Sugar Icing
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
You can also use Royal Icing:
1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)
Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.
You can just buy regular frosting at the store. Leave the cookies out for a couple of hours or overnight until the frosting hardens.
If you undercook the cookies (I call this medium-rare) - take them out when they are almost done - they will finish cooking as they cool. This will keep them soft in the middle, even if you leave them out overnight.
I would go with Royal Icing...
This recipe is for a thinner consistancy...and I usually halve the recipe b/c it makes a lot, but if ya got a lot of cookies to frost why not make the whole recipe...and besides as long as you keep this frosting out of the fridge and in a sealed container...you can keep it for 6 more months...!
3 tbl meringue powder
1 lbs powdered sugar
6 tbl warm water (i use a little flavoring in place of some of the water)
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.
NOTE: Keep all utensils completely grease-free for proper icing consistency. IF ANYTHING has grease on it...it will ruin the frosting...
* For stiffer icing, use 1 tablespoon less water.
Use the powdered sugar frosting already submitted. I use the same recipe but use vanilla as I'm not fond of almond.
Have a great time cookie baking !!
this one is easy for icing b/c it hardens rather quickly.
3 c. confectioners sugar
4 tbl. milk
1/2 tsp of any flavor extract you like, i use almond at christmas
OR
substitute the milk and extra for maraschino cherry juice (like for a pink valentine sugar cookie but tasty for anytime)
Use a bristle brush to brush on the cookie, easiest way i've found. otherwise drizzling you'll lose too much ingredients and the brush coats better if you're using sprinkles.
wilton has a cookie icing
6 c. powdered sugar..1/2 c water..2 tbsp lite corn syrup..1 tsp. almond extract..i would use vanilla...place sugar, water and corn syrup in pan...stir over low heat..do not heat higher than 100 degrees..add flavoring...coloring..pour over cookies
I buy frosting from the store and mix in powdered sugar until it is thick and hard to mix, but still spreadable.
ROYAL ICING
2 cups sifted powdered sugar
4 tsp. meringue powder
? tsp. cream of tartar
? cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring
In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.