Royal icing is a popular and versatile icing used for decorating sugar cookies, offering a picture-perfect finish and the ability for lovely piped detail. It can be finicky, but it is perfect for creating a smooth and glossy texture. This recipe uses butter, shortening, powdered sugar, milk, vanilla, almond extract, and food coloring.
To make a simple glaze icing for sugar cookies, you need to mix butter, shortening, powdered sugar, milk, vanilla, almond extract, and food coloring. You can adjust the consistency by adding powdered sugar, corn syrup, vanilla, and gel food coloring.
For a smooth and glossy icing that hardens on sugar cookies in 15 minutes, you can use powdered sugar, corn syrup, vanilla, and gel food coloring. You can also adjust the consistency by adding water or using clear vanilla extract.
To make the best sugar cookie frosting in 5 minutes with vanilla and almond extract, you need confectioners’ sugar, water, vanilla extract, and a touch of vanilla. This creamy, smooth icing is perfect for decorating cookies, especially the Best Sugar Cookies.
Another popular icing for decorating cookies is made with egg whites or meringue powder, which dries hard and is sweet. This easy sugar cookie icing recipe is quick to make, making it easy to work with, sets quickly, and won’t break your teeth when it dries.
In summary, royal icing is a popular and versatile icing for various occasions, including cookies, cakes, cupcakes, and gingerbread houses. It is easy to make, sets quickly, and doesn’t break your teeth when it dries.
📹 How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)
If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving …
What kind of icing is good for decorating?
Royal icing is a popular choice for cake decorating, as it combines powdered sugar, egg whites, and meringue powder or liquid. It provides a consistency similar to pancake batter, making it easy to pour into pastry bags. Royal icing sets quickly, making it ideal for creating designs and flowers. Professional bakers can make decisions on the types of frosting to use, including ganache, glazes, syrups, and paste. Taking it one step at a time will ensure a cake that is proud of its creation.
What type of icing is best for cookies?
Buttercream frosting is a popular and versatile topping for desserts, including cookies, made from fat and sugar. The consistency and type of frosting can be changed by combining the ingredients, with stiffer frostings being more sugary. Buttercream frosting has a sweet, buttery flavor and is perfect for smooth icing, border creation, and writing. It can be made in various flavors and colors.
However, it is not recommended for stacked or mailed cookies as it remains soft after a few days. Royal icing, another popular frosting for cookie decoration, is suitable for stacked or mailed cookies due to its sweet flavor and ability to hold up well. It can be used for fine detailed work or a nice glaze. The consistency of royal icing can be adjusted based on the amount of water added, making it suitable for creating flowers, figures, and gingerbread houses. It dries quickly, allowing for quick additions or packing.
What is the difference between royal icing and buttercream frosting cookies?
Royal icing is a frosting made from confectioners’ sugar, egg whites, and flavoring, used to decorate cookies, cakes, and other treats. It has a candy-like texture, unlike buttercream frosting, which is creamy and soft. To make royal icing, mix sugar, egg white, and water in a large bowl until smooth. Thin or thicken the icing as needed, beating it with a fork before use. Thinner icing is suitable for “flooding” cookies for background work, while thicker icing is suitable for piping lines and making rosettes. Sprinkles, finishing sugars, and more can adhere to royal icing before it dries.
Is frosting or icing better for decorating cookies?
Frosting and icing are two types of frosting used in cake decorating. Frosting is thick and fluffy, used to coat the cake’s outer and inner layers, while icing is thinner and glossier, used as a glaze or for detailed decoration. Popular types include American buttercream frosting, cream cheese frosting, Swiss meringue buttercream frosting, and Italian meringue buttercream frosting. American Buttercream Frosting, a classic birthday cake frosting, is made with creamed butter, confectioners’ sugar, milk, and flavorings like vanilla, coffee, or raspberry.
Do you have to use royal icing to decorate cookies?
While traditional royal icing offers a number of advantages, plain sugar icing is an appropriate choice for home bakers seeking to create visually appealing cookies to share with friends and family. It should be noted, however, that JavaScript may be disabled or blocked by extensions, and that not all browsers support cookies.
What is the best icing that holds its shape?
Crusting buttercream is a light, fluffy frosting that can be used for cake decorating, piping swirls on cupcakes, or creating buttercream flowers. To make it, cream butter and shortening together on medium speed until light and fluffy. Add vanilla, scrape down sides, and turn the mixer to low speed. Gradually add confectioners’ sugar, 1 cup at a time, and beat well on medium speed. Scrape down the sides of the bowl as needed to help everything incorporate.
What kind of icing do professionals use?
Swiss meringue buttercream is a popular choice for cake decorators due to its smooth finish and ability to hold intricate piping details. Made with egg whites, sugar, and butter, it is heated over a water bath (bain marie) and can be whipped with meringue syrup. Cake flavor pairings include Sprinkle 2. 0, Chocolate Indulgence, and Vanilla Almond White. Swiss meringue buttercream is an excellent choice for beginners experimenting with classic buttercreams, as seen on Instagram, and those seeking a smooth, glossy finish for their cakes.
Does decorating icing harden?
Cookie icing, like royal icing, can be used to decorate roll-out sugar and gingerbread cookies, but it does not dry hard. Cookies decorated with cookie icing will set smooth but remain soft and can be damaged if stacked or packaged. To prevent smearing or smudging, royal icing is recommended for stacking or gifting cookies. Cookie icing does not harden or dry hard, so it is not suitable for stacked, gifted, or assembling gingerbread houses.
What are 5 mistakes to avoid when making butter icing?
It is imperative to avoid the common errors associated with buttercream, including the use of cold butter, a butter substitute, an inappropriate type of sugar, an excess of liquid, or a lack of adherence to the specified recipe. Furthermore, it is essential to ascertain that your browser is equipped with the necessary functionality to support cookies and that any extensions that may interfere with the loading of the required scripts have been disabled or blocked.
What kind of frosting do most bakeries use?
Buttercream Frosting Buttercream frostings are the most common type of frosting found in bakery stores, primarily made from butter. These frostings are essential for cakes, cupcakes, and other confections, and are both decadent and decorative. With so many options, finding the perfect frosting can be overwhelming. This comprehensive guide to the most popular types of frosting helps you choose the ideal flavor and consistency for each recipe.
The links provided provide information on various types of frosting, such as Buttercream Frosting, Swiss Meringue Buttercream, Italian Meringue Buttercream, French Buttercream, German Buttercream, Ermine Buttercream, Cream Cheese Frosting, Whipped Cream Frosting, Seven Minute Frosting, Ganache, Fudge Frosting, and Fondant.
What’s the easiest way to frost cookies?
The text indicates that it is preferable to avoid going to the edge and to perform a smooth swirl in the center.
📹 EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients …
Great vid! I’m here to make some comments about royal icing though: 1. You can totally use just ONE consistency to decorate! Just get it on a medium. I understand the learning curve is different from this one icing (like you said, this one levels up nicely) and not everyone is decorating all year round to acquire the technique. 2. For those of you concerned about raw eggs, you can use meringue or egg white powder, that’s what most cookie decorators use. Anyway, keep the great work, John!
I used this recipe tonight and it really does taste nice! Like, on its own it is cloyingly sweet, so I was, admittedly, nervous, but I’ve never had one of your recipes fail me yet, so I went ahead and put it on my sugar cookies (ALSO your recipe!) and it really was PERFECT 🙌🏼 It was super easy to work with, set up beautifully, and didn’t overwhelm my cookies at all! I’m so excited to have pretty cookies to ship to my friends and family this year! Thank you!!! 🖤
Danngggg I’m amazed. I’ve been looking for an excellent recipe for icing for cookies and I didn’t wanna go through the whole raw egg royal icing drama. This article just popped outta nowhere when I stopped trying to search and was just scrolling randomly through my feed and boy am I so happy and grateful. You’re amazing and I thank you so much for this recipe. It’s appreciated. Xoxo love from Trinidad
Whoa … I love your drawer full of all those many different sprinkles !! You are so amazing ! I’m so inspired . I will attempt to make that peanut butter cheese cake with Reese cups ! I just bought the ingredients for it ! I made the dough for the coconut citrus cookies . It’s in my refrigerator waiting for my 5 year old granddaughter to bake ❤
I love your website! I have been baking for 30+ years and I still learn something every time.. & you are freakin crazy.. In a GOOD way!! I watched 6 articles tonight mostly because you had me smiling so much.. Thank you! You have No idea how much I needed that! Have a Blessed day and Please keep the articles coming! Dean P BTW,, I will be using at least 3 of your recipes this holiday season… I loved the icing one that your husband ate the snowman head at the end..
Mine turned into dough-like consistency w/ exact measurements. Maybe because I used sterilized milk instead of whole milk, I also added 1/2 tbsp sterilized milk to the mixture. It’s difficult to acquire whole milk here. Can I use evaporated or condensed milk on my next batch? Last batch with sterilized milk turned so pretty when all dried up. It’s glittery and very delicious compared to when it’s still soft. Spent whole night waiting for it to dry up tho.
Love this! So easy! I do have a question- do you have any tips for decorating cookies with kids? I’m babysitting this weekend and wanted to make some cookies in sea animals shapes before taking them to the SeaLife centre on the last day. Piping bags will probs be too difficult for a four-year-old to use, however would putting the icing in a squeezy bottle suffice?
I found this recipe to make a quick ‘n easy version of royal icing without meringue powder, though I am unfamiliar with the website. I was quite concerned about the icing not hardening up. I’m here to say that it did, beautifully, and although I only lightly dyed the colours I used, I didn’t see any bleeding of colours!!! I found the icing gave me great dexterity with the piping – way easier than royal icing which I still honestly haven’t mastered. It was also so easy going to fiddle with – not like royal icing which is far more of an exact science. The finished product wasn’t nearly as hard and crumbly as royal – a bit of a dare I say gummy/jelly texture like Tim Horton’s smile cookies if you know what I mean. I actually found it kinda yummy and I’m not a fan of royal lol! It would be especially good tasting if you add something to cut through the sweetness with something sour or savoury. I am thankful for this recipe, as it will be easy to whip up and practice piping with in preparation for making royal icing down the road. Thank you my dude!!!
Does this frosting set up hard so that the cookies can be stacked? From past knowledge corn syrup is what you put into something when you want to keep it pliable. I use meringue powder so you’re not eating raw egg. And you can make “medium consistency” icing and use it the same way he is showing in the article
I found your website last Christmas, looking for a molasses cookie recipe. Of course your recipe was great! Then my Mom called me and said she had found this great YouTube website for baking and low and behold it was yours! Now whenever we are looking for a great recipe we inevitably say, “Did you check Preppy Kitchen?” I’m looking forward to trying out your sugar cookies and decorating them with my Mom and the kids. Happy Holidays John to you and your husband and kids!
Wow I have to try this icing! Do you think this is an easier icing for kids to decorate too? Please do a article with your adorable kids decorating cookies with you it would be so helpful to see how you set everything up for the kids. Do you have them make the cookies with you or do you make the cookies in advance and just have them decorate the cookies? Looking for a fun easy way to do this with my nieces and nephews lol. Thanks John! Your articles make me so happy ☺️
For anyone who’d rather avoid the usual artificial colorings, just fyi, there are natural versions of them at health/natural foods stores, and I’m sure, online. I know at least 2 children ( one being my brother, when he was little) who have definite bad reactions to artificial food colorings. He would get weird feelings in his neck and feel very restless and irritable. We didn’t use food colorings anymore at home anyways, by then, so the only time he had them was when he had M&Ms or something, so, started to notice this reaction every time. Bought him the all-natural M&Ms from tbe health food store on occasion, to make up for him not having the “real” ones anymore, which our Dad liked to get now and then. Other kid is my friend’s, who gets very hyper from it. I haven’t used the natural colorings in forever (as I just never get around to making anything I’d use coloring in/go without) and I don’t remember how well they perform or taste or anything, but I don’t recall an issue. Some people also make their own, of course, from totally safe foods like beets, herbs, flowers or other. Just thought I’d share, for anyone to consider this !
Oh shiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit, I’m sorry, I’m really sorry. I got the 2 mixed up. The icings. This is just “icing” recipe and the other was “ROYAL” icing. I feel mighty stupid. However! I’m going to do this recipe, and I am going to do the other recipe that I have found from another another website for the royal icing. Thanks for the upload and again, many apologies for my comment on the royal icing article. Thhhhhhhhhhhhhhhhhhhhhhhhhhhanks!
Hi !! Jhon. HAPPY Wednesday ❤ The icing is perfect 🥰 for sugar cookies. Thank you for sharing. Jhon I been making alot of cookies from scratch. I have already made peanut butter, lemon, oat meal . I am getting ready to make your soft chewy chocolate 🍫 chips cookies. Christmas 🎄 eve I will be making white chocolate chips cookies, butter scotch rum cookies. I really appreciate you ❤ you are so humble good engery, very caring . 💙💢⛄🎅💜🍰🤶🥰🥰🥰🧑🎄👼🎁🎁🎁🌲🌲🌲🌲🌲🌲
Good morning Preppy..I would urgently like to ask you a very general and over arching question ..I have been doing Vanilla and chocolate cakes etc over many years.But for a few months now I have been baking Biscuits wit no problens at all….I have been following your advice and methods..especially with the measuring of the “flour” .But I found the last few days that all of a sudden there is a change with the consistency of my dough(using the same flour as always ).the dough comes out much firmer than it did before..I can assure you my measurements are correct….It is most FRUSTRATING!!!!!!! Please do you have any suggestions as to what the problem may be..(this has happen with the last 4 batches and the Biscuits do not turn out well as before )I would appreciate your response as I have large orders to cimplete…Thank you.
I make this icing every year and it’s awesome. Great shine and hardness for stacking. However, this was the first year that I iced then froze some of my decorated cut outs. When I took them out of the freezer, there were white spots and some fading of the icing colors. I use only the gel food coloring. Comments? Thanks, Rick.
I made this icing to decorate dinosaur cookies, I never have made this kind of icing before cause I thought it was hard to make, but to my surprise it was very easy to make and to use… I ended up with nice looking, delicious and shiny dinosaurs cookies … thank you for sharing this recipe it has become one of my favorites to use to decorate my pastries
There’s some deviation between the link to the recipe and the article. The article says you don’t have to make two different consistencies with this recipe, but the web page says you need to. The article says the icing hardens quickly so you don’t want to leave it in an open container for long but the webpage says this is not something to worry about.