As promised in my previous posts for Halloween Trick or Treaters Cookie Cutter Templates and Cream Cheese Sugar Cookie Cutouts, I am sharing my recipe for Classic Royal Icing along with helpful Cookie Decorating Techniques. This is not and should not be considered a complete tutorial but just a simple how-to.
Coming soon to the blog are complete tutorials for both Drop Cookies 101 and Rolled & Decorated Cookies 101. Below is just how the information was presented on a separate full color recipe card which accompanied the sets of copper cookie cutters I designed along with the coordinating cookie recipe card.
Cookie Decorating Techniques
Preparing Cookies for Hanging: Cut holes in the top of each warm, freshly baked cookie with the blunt end of a wooden skewer or plastic drinking straw for hanging with string or ribbon.
Sugaring: Slightly beat an egg white. Or, use 2 tablespoons meringue powder and enough water to achieve the consistency of fresh egg white. Apply with a paintbrush and immediately sprinkle sanding sugar on top. Allow cookie to set up for 8 to 10 minutes before shaking off excess sugar. After 15 to 20 minutes, use a clean brush to whisk away any stray granules.
As you can see here, the sugaring technique was used to add sparkle to our Wee Princess from her magic wand and to the pink wings of our Wee Fairy.
Flocking: Sprinkle sanding sugar atop wet icing to create a flocked velvet effect. Dry for 30 minutes before shaking off excess sugar. Wait 2 hours before whisking away stray granules.
As you can see here, the flocking technique was used to add a flocked fabric effect on the purple veil of our Wee Princess.
Metallic Highlighting: To create a gold or silver metallic highlighting effect, dilute edible metallic powdered food coloring (Nusilver or Old Gold Luster Dust) with a little pure lemon extract. (I have also used vodka, but felt weird having this printed on our recipe cards.) Use a fine paintbrush to apply directly over dried piping and/or base coats of icing.
As you can see below, the metallic highlighting technique was used to create the gold metallic effect on the Spicy Gingerbread Cookie cut in the shape of an ornament using our Brilliant Bauble oversized Cape Cod copper cookie cutter from the Old World Ornaments set.
Well, there you have it…a few Cookie Decorating Techniques to use when baking and decorating your cookies this holiday season!
- 3 large egg whites
- 4 cups confectioners' sugar (lightly spooned into cup & leveled off)
- ½ teaspoon cream of tartar
- ½ teaspoon pure lemon or orange extract
- Glycerine, optional
- Paste food coloring, optional
TipsKeep icing tightly covered until ready to use. Immediately after using, tightly cover again. When not in use, cover icing tips of pastry bags to prevent drying and clogging. Experiment with flavoring extracts and essences. Other good choices are almond, anise, cinnamon, clove mint and vanilla as well as imitation butter, coconut, maple and rum flavorings. Icing will keep up to 3 days stored in an airtight container at room temperature. Rebeat lightly before using. For proper consistency, thin icing with water. For 'piping consistency', use the above recipe as is or add 1 teaspoon water if needed. For "base consistency", add enough water to thin a small amount of icing to paint tiny detail with a fine "spotter" paintbrush. Variation: For Meringue Powder Royal Icing, substitute 3 tablespoons meringue powder and 6 tablespoons warm water for egg whites. Omit cream of tartar. Continue as directed above, but only beat 4 to 5 minutes. IMPORTANT: Raw eggs should not be consumed by infants, young children, pregnant women, the elderly or anyone with a week immune system. If this is a concern, consider the alternative of preparing Meringue Powder Royal Icing. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.
Image Credits: Decorating Cookies and Christmas Ornament (Brilliant Bauble) images with food styling by Stacy of Wicked Good Kitchen and photography by Teri Campbell of Teri Studios, Cincinnati, OH. Christmas Tree Cookies image from iStockPhoto.com.