Hi Sarah. Thanks so much for this video on a easy/quick way to ice/frost cookies. This is a great technique for beginners of cookie decorating, like myself, who still need to practice and learn how to do the flooding technique, which uses a piping bag.
I’ve done the dipping thing and honestly after fixing air bubbles, making sure the cookie is covered, making sure it won’t run off and really can’t see how this takes some people less time. Too much room for error. I just outline, flood, done. I’ve done 300 cookies in just a few hours this way. Not that this method doesnt work, but definitely not a time saver
Hi Sarah, love your videos, I noticed you have stacks of cookies in a plastic container. When you have to make quit a lot of cookies lie you mentioned a wedding, how far in advance do you make the cookies and do you freeze them? Also how many days in advance of the event do you start dipping and then painting? Do they still taste fresh making them in advance? I tried to make 5 dozen before Easter and I was up all night trying to get them all done for Easter Sunday which ruined my Easter because I was wiped out. I was trying to make them for each family member instead of buying candy and trinkets. I know there has to be a better way without killing yourself! Lol plus I gave a pinched nerve in my back so I can’t stand for very long at a time making them. I’m constantly having to rest my back. Thanks for your help! ❤️❤️
Oh bless your heart! That sounds rough! I love heat sealing for this very reason! Heat sealing keeps finished cookies tasting fresh for up to three weeks! Now, I usually just heat seal them a few days before I need them, but they always taste fresh from the oven when heat sealed in cellophane bags. I have a video about packaging that might be helpful to you. If you'd like you can watch it here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2AwSdjMgbkw.html
@@SarahGraceCookieCo Thank you Sarah for your tips. Sounds like a great idea which I think I will try next. Thank you for responding to me and being very helpful. ❤️
Great tutorial, thank you! I put some corn syrup and glycerine in my icing, which makes the consistency a bit different. It seems a little heavier than regular royal. Do you think that they will still dip well in that type of icing?
That’s a great question! I’ve never had it happen, but I totally see what you mean. It seems that most of the icing in contact with the cookie stays on the cookie as it’s pulled away 🥰
Hey Sweet Friend! Hmm, Personally I don't have too many problems with a lot of crumbs in my cookies. Maybe it's all the BUTTER!!! hahaha, I would suggest brushing any undesirable crumbs off with a small pastry brush. Having a thicker cookie will also help. Take a look at my sugar cookie recipe and see if you may need to tweak your batter and see if that helps! www.sarahgracecookieco.com/post/best-sugar-cookie-recipe-for-royal-icing Happy Baking!
