Christmas day is right around the corner and if your house is like my house, you have baked your cut out sugar cookies and a few more varieties for good measure! We are getting ready to decorate our cut out cookies but don't enjoy royal icing. There can be complications with that. I think it is not that great tasting and I don't like the hard texture it dries to on a cookie that then becomes impossible to enjoy. Royal icing is good for putting together a gingerbread house and that is about it! This icing is simple, tasty and quick to put together. It can be flavored any way you like and it can be made weeks in advance if need be and will stay fresh as long as you store it properly. Being able to make things in advance makes holiday preparations much more enjoyable and in my book, thats a big plus!
Most people think of royal icing as their "go to" icing for cut out sugar cookies. I don't like it. I have used it but don't really care for the finished result. A thick, hard, tooth cracking icing is not enjoyable in my opinion. So I went looking for something else. This cookie icing is delicious, simple and quick to make. You don't need to buy expensive meringue powder and you don't need to worry about using fresh egg whites and risk the bacteria associated with that.
This icing starts with a two pound bag of confectioners or icing sugar and is mixed with whole milk, corn syrup and flavorings. The secret here is patience and time. You need to mix the milk into the sugar and beat it. THis will look like a hot mess at first, but keep at it. Then add the corn syrup and flavorings. I have used both vanilla and almond extract. You can use whatever you like.
In the end you will want two different consistencies of icing. One that is thick like toothpaste for outlining and one that is thinner like syrup for flooding. So when you get the thicker consistency where you want it, take some out for outlining and place in a small container, cover with cling film on the surface and place the lid on the container. Then add a bit more milk until you get a syrup like consistency that when drizzled back in the bowl will remain a bit on the surface before sinking back in.
Store both types of the icing with plastic on top and a lid. You can color this with either gel or paste food color but try to avoid the liquid food color from the baking aisle it is not as vibrant, you will use too much and dilute the icing to where it won't dry properly.
Once you pipe an outline and flood your cookies be sure to let them dry overnight before storing. I recommend storing these in a single layer in shirt boxes to avoid breakage. You can also dry these in a box style dehydrator if you have one set on no heat setting. This will speed up the process a bit, just make sure the air is set on low because too much air flow could damage your designs.
I hope you give this icing a try sometime soon and I hope you love it!
Happy Holidays!
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7 сен 2024
