This sugar cookie frosting recipe and icing are two popular options for decorating cookies. Both have their own unique taste, texture, and appearance. The sugar cookie icing is smooth, firm, and glossy, and can be topped with sprinkles and sparkles. It has a creamy texture and is perfect for spreading or piping. The icing can be made using common pantry items and can be used as a substitute for buttercream frosting in cake decorating due to its resistance to high heat and humidity.
Royal icing is a sweet, hard icing used to decorate cookies, cakes, and other baked goods. It is made from powdered sugar, egg whites, powdered sugar, and flavorings like vanilla or lemon. This recipe is based on the favorite vanilla buttercream and comes together in 10 minutes. When tinting the frosting, gel food coloring or powdered food coloring works well.
The sugar cookie frosting recipe is based on vanilla buttercream and is fluffy and creamy. It comes together in 10 minutes and can be used for decorating sugar cookies or cutting out cookies. In a large mixing bowl, cream the butter with an electric mixer. Add another cup of powdered sugar, almond extract, and vanilla extract.
In summary, both sugar cookie frosting and icing are popular choices for creating delicious and visually appealing decorations. Royal icing is a sweet, hard icing made from powdered sugar, egg whites, powdered sugar, and flavorings like vanilla or lemon. Both recipes offer a variety of options for decorating and decorating cookies.
📹 Sugar Cookie Icing that’s Easier to Make and Foolproof
This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!)
📹 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 …
Hello Sam. – So, if I want to do lots of decorations on my cookies of different colors, I can still do it with this icing BUT, I will have to wait till each color sets? Is that right? For example, a Xmas tree ( Green ) with garland ( White ) over the Green & Xmax ornaments in 2 – 3 other colors. Thank you. ♥ EDIT: 12-10, I made some Gingerbread cookies following your recipe also & made that icing. It harden/dried pretty quickly, so it was easy to put all the colors in the end. I wish I could share a pic of them. they look pretty good for a first-timer.
This was very helpful as this was my first time making icing and sugar cookies from scratch. Loved the tip for using a glass to get the icing into the bag! That definitely worked! The article presentation was easy to follow. The part about the consistency was also so helpful. My granddaughter had a great time helping! Thanks for sharing!
I have to tell you that this is the bomb! The icing was easy and flavorful (I used Almond flavoring). It took a while to get the consistency just right, but after was nice to use and easy to decorate. Plus I tend to shy away from the raw egg whites in the Royal icing. Thanks for you recipe. Keep up the great work.
Good tips, but I’d like to try this with extra creamy oat milk instead of milk, and I would use almond extract instead of vanilla. I use the almond extract in my whipped cream frosting that I frost my chocolate angel food cake, and it just really adds something special to an already quite special cake. (Some years ago, big-name cake mix makers had a chocolate angel food mix, but it the cake it made wasn’t nearly as good as that which one makes on their own using a 2-stop angel food mix…which is getting harder to find these days, too…the major brands don’t seem to make a 2-step mix anymore.)
HIGH fructose corn syrup, most commonly HFCS 42 and HFCS 55, is a commercial food additive which is higher in Man-Made fructose formed by artificially using enzymes to covert the glucose derived from corn starch into fructose, but it doesn’t actually bind to the remaining glucose chains and HFCS also contains water as a byproduct. HFCS is not the same identical thing as naturally occurring fruit fructose (i.e. fruit pectin) — and if anything it is more closely related to and more like sucrose EXCEPT minus the chemical bonding between glucose and fructose. “HFCS 42 is mainly used in processed foods, cereals, baked goods, and some beverages. HFCS 55 is used primarily in soft drinks.” (FDA) Also, it is NOT the same thing as corn syrup/Karo (or 100 percent pure glucose). That said, corn syrup is made with commercially grown corn with all the GMOs and pesticides — and may even contain HFCS as an additive especially if the manufacturer wants to cheap out — simply read the labels to find out — but many if not most manufacturer’s have actually stopped adding HFCS to their regular corn syrup due to overwhelming consumer demand. “Honey is a common nutritive sweetener with an approximately one-to-one ratio of fructose to glucose. Fruit and nectar-based sweeteners may have more fructose than glucose, especially those that come from apples and pears.” (FDA)
I use a glaze recipe similar to this, only with water and no corn syrup. Ive used the recipe for a year plus, and just recently the cookies dry with huge “waves”. I don’t know what Is wrong, and usually I let them dry overnight but the last few times even that wasn’t enough time to dry them! Any tips?
When I was little my mother made cutout cookies using either cream cheese or sour cream in place of butter, so dough was VERY white. I was charged with icing saddles on horses, jackets on Scotties, Angels, Santas, etc, using this icing ! She got the recipe from a Chicago newspaper, 75 years ago. Odd woman would never give me the recipe. Should have copied recipes before leaving home – but, who would think of that? After her death, my younger sister, STILL refuses to divulge it. “That will upset Mother!” Issues, I suppose. I occasionally wonder how I could find the cookie recipes.