I see many references on here to icing recipes and after an hour of searching I've only found one royal recipe. Can anybody share their icing recipes with me?
Also, if anybody has a great sugar cookie recipe I'd love to get it. Thanks!
I use a modified Toba's glace icing. Very simple to mix and use, dries firm to the touch but not crunchy hard.
3 cups sifted powdered sugar
3 tablespoons milk or water (I use skim milk)
3 tablespoons light corn syrup
15 drops brite white food color (I use Americolor)
Mix the milk/water into the powdered sugar (I use a medium bowl and a spoon). If not all the sugar has been mixed in, add tiny amounts of the liquid until it is. Mix in the corn syrup, then the food color. Divide and color.
I almost always have to adjust the consistency of the icing. I don't like it very runny, so I usually add more powdered sugar. For outlining and doing details, you will definitely have to add more sugar. If the icing is too stiff, you can add more corn syrup. The white food color helps to keep the icing from getting spots when it dries or when the decorated cookie gets cold.
I use Rhondas Ultimate Marshmallow Fondant.
Rhondas ultimate MMF
15 oz. mini marshmallows
2 Tbsp. water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or
marshmallows and water into bowl. Microwave for approximately
stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon
Stir well. Sift confectioner's sugar into mixture, one cup at
5 cups, grease your hands well with Crisco and knead the
mixture in the
bowl. Add the sixth
cup and continue to knead. Now grease your work surface well
mixture out of bowl
onto counter. Sift remaining sugar, regrease hands, and knead
If mixture seems soft,
add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside.
Double wrap in
cling wrap and
insert into ziplock bag. Press air out of bag and seal. Allow
overnight, but, can
be used after sitting for a few hours.
THEN I DECORATE DETAILS WITH ROYAL ICING
This smooth, hard-drying icing is perfect for making decorations that last. It is also
useful as a "cement" to fasten decorations together.
Royal icing is edible, but not recommended for icing cakes.
* 3 Tablespoons Wilton Meringue Powder
* 1 lb. (4 cups) confectioners' sugar (about 1lb.)
* 6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty
mixer, 10-12 minutes at high speed with a
hand-held mixer). Recipe makes 3 cups.
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use
grease-free spoon or spatula to
stir slowly. Add Â½ teaspoon water at a time until you reach proper consistency.
In answer to your second request, here are my two favorite sugar cookies. Both make excellent cookies to decorate.
I also second toleshed's vote for Rhonda's Ultimate MMF. That stuff rocks.
I use Antonia74 icing which is on this website and Karen's Meringue Buttercream which you can find on karenscookies.net Lynda