Welp, I did it! First round of sugar cookies turned out, I think, pretty successful. I didn't take too many pictures of the process, sorry for that, but I did take a bunch of the finished product before I nommed them all down! Very delicious.
I again used Bridget from Bake at 350's royal icing recipe. Definitely
check her site out for some tips.
Royal Icing
4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup
few drops clear extract (optional, I used almond to match
the cookies)
Combine the meringue powder and water. With the
paddle attachment of an electric mixer, beat until combined and foamy.
Sift in the powdered sugar and beat on low to
combine. (Do NOT skip the sifting!)
Add in the corn syrup and extract if desired. (
I think the corn syrup helps keep the icing shiny.)
Increase speed to med-high/high and beat for
about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from
the mixer and hold up and jiggle without the peak falling.)
Do not overbeat.
Cover with plastic wrap touching the icing or
divide and color using gel paste food colorings.
To ice the cookies I first used the stiff icing right away to pipe borders around the stars. Once that was done and the border was stiff I added some later to the icing so I could "flood" the area inside the border. It's best to do it a table spoon at a time (I've read somewhere misting it with a water mister works really well?). It can vary how much water you use, but you want the consistency to be about maple syrup.
Once the cookies were flooded I waited for them to dry just a bit and added the sprinkles. I left them out to dry for at least an hour and then I ate maybe 2 or 3 of them...maybe.
I think my first shot went pretty well, and I'm excited to learn more and try more with decorated cookies! Leave a comment if you have any helpful hints or ticks you'd like to share.
No comments:
Post a Comment