llbean Posted 30 Mar 2005 , 7:26pm
post #1 of

I don't usually ice sugar cookies, but just got an order for some. I'm looking for an icing that is thick like buttercream and also "soft." Don't want anyone losing a tooth! icon_smile.gif

20 replies
cakeconfections Posted 30 Mar 2005 , 7:30pm
post #2 of

Why dont you just use buttercream. I have put buttercream on sugarcookies before. They are yummy. Attached are some shamrocks that are sugar cookes with buttercream icing.
LL

llbean Posted 30 Mar 2005 , 7:35pm
post #3 of

Glad to see it works well for you. I'll give it a try.

msmeg Posted 30 Mar 2005 , 7:42pm
post #4 of

I do too

Ladycake Posted 30 Mar 2005 , 8:19pm
post #5 of
Quote:
Originally Posted by llbean

I don't usually ice sugar cookies, but just got an order for some. I'm looking for an icing that is thick like buttercream and also "soft." Don't want anyone losing a tooth! icon_smile.gif




Just use the buttercream that you put on your cakes.. I ice sugar cookie that way all of the time mainly at christmas...

diane Posted 30 Mar 2005 , 8:24pm
post #6 of

i have also, especially at christmas. well, i should say my kids do!! icon_confused.gif

Cakeasyoulikeit Posted 30 Mar 2005 , 8:32pm
post #7 of

I do. I think the buttercream really brings out the flavor of the cookies. Love it!

nashsmom Posted 31 Mar 2005 , 12:10am
post #8 of

I use a recipe called Alice's cookie icing. It is a modified royal icing recipe. The icing sets so that you could stack the cookies, but still it soft when you bite into the cookie. It has a wonderful buttery taste to it.

GHOST_USER_NAME Posted 31 Mar 2005 , 12:28am
post #9 of

I cover mine in fondant. I use the same cookie cutter I used to make the cookie to cut out the fondant shapes then glue them to the cookie using water. They do not get soggy and sticks very well.

AgentCakeBaker Posted 31 Mar 2005 , 5:51pm

For those of you who use buttercream on your cookies, how do you transport your cookies? I would be afraid that the buttercream may smear if you put them in the cellophane bags.

Mchelle Posted 31 Mar 2005 , 6:17pm

The buttercream will still crust and get hard, so you can handle them easily.

AgentCakeBaker Posted 31 Mar 2005 , 6:33pm

What do you wrap your buttercream iced cookies in? Or how do you transport them?

Mchelle Posted 31 Mar 2005 , 6:36pm

I actually do the cellophane bags. I have stacked them before and have had no problems (but I wasn't going far). So I'm not sure if this would be okay for long distances.

AgentCakeBaker Posted 31 Mar 2005 , 6:37pm

Thanks Mchelle

Mchelle Posted 31 Mar 2005 , 6:51pm

No Problem, anytime.

GHOST_USER_NAME Posted 2 Apr 2005 , 12:10am
Quote:
Originally Posted by AgentCakeBaker

What do you wrap your buttercream iced cookies in? Or how do you transport them?




What straight buttercream recipe are you using that they do not smear when stacked or simply touched?

AgentCakeBaker Posted 3 Apr 2005 , 5:05pm
Quote:
Originally Posted by cali4dawn

Quote:
Originally Posted by AgentCakeBaker

What do you wrap your buttercream iced cookies in? Or how do you transport them?



What straight buttercream recipe are you using that they do not smear when stacked or simply touched?


Cali4dawn

I use this buttercream recipe:
1 cup of shortening
1 lb or 4 cups of powdered sugar
1 teaspoon of clear vanilla extract
1/2 teaspoon of butter extract
water for thinning

Is there another recipe I should use to keep the buttercream iced cookies from smearing?

llbean Posted 3 Apr 2005 , 10:39pm
Quote:
Originally Posted by AgentCakeBaker

Quote:
Originally Posted by cali4dawn

Quote:
Originally Posted by AgentCakeBaker

What do you wrap your buttercream iced cookies in? Or how do you transport them?



What straight buttercream recipe are you using that they do not smear when stacked or simply touched?

Cali4dawn

I use this buttercream recipe:
1 cup of shortening
1 lb or 4 cups of powdered sugar
1 teaspoon of clear vanilla extract
1/2 teaspoon of butter extract
water for thinning

Is there another recipe I should use to keep the buttercream iced cookies from smearing?


Cali4Dawn,
I would add a tablespoonful of meringue powder to your recipe. That way the icing will crust.

AgentCakeBaker Posted 4 Apr 2005 , 12:47am

llbean
I think you were referring to me. I typed the recipe that I use.

Anyway, I do use meringue powder with that recipe. I knew I was leaving something out.

GHOST_USER_NAME Posted 4 Apr 2005 , 5:35am

I've added meringue powder to my icing and it does not get hard enough to not smear. I'm still lost how you keep your buttercream from smearing when stacking your cookies.

flayvurdfun Posted 4 Apr 2005 , 8:54am

I personally havent done many cookies with BC but i do know I have used it. I was in charge of our squadrons childrens Christmas party this past December and the kids decorated sugar cookies with BC and store bought frosting....they were eating the BC and using the other for their cookies...most of them said it was too good to put on a cookies when their mouths held more...... I had to laugh!

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