Fast Way To Ice Cookies?

Baking By vickster Updated 6 Apr 2009 , 5:51pm by pattycakesnj

vickster Posted 5 Apr 2009 , 12:37am
post #1 of 10

I need a fast way to put white icing on twelve dozen cookies. I've done a few dozen cookies for the neighborhood school. I just cut out a circle shaped sugar cookie, then used the betty crocker cookie icing and put a white background on it and then with the red cookie icing drew a little wild cat paw. I used the store bought icing because they just needed a couple dozen for different small groups here and there and it didn't seem worth my time to mix icing for that small a batch. But with 12 dozen, economically I need to come up with plan B. I still plan on using the store bought red as it just takes a small amount to draw the wild cat paw. It needs to be an icing that gets hard. They want to put them in little bags and stack them. I was wondering if there is something I could just dip the cookies in or somehow I could pour the white on.
thanks for any help.

9 replies
playingwithsugar Posted 5 Apr 2009 , 12:56am
post #2 of 10

Poured fondant would work (the kind they use on petit fours). It hardens enough to bag something, as long as you keep it at a moderate temperature.

Theresa icon_smile.gif

CakeDiva73 Posted 5 Apr 2009 , 1:03am
post #3 of 10

I was just watching a show on Food Network and she hd a bucket of thinned royal and dipped the top of each cookie in and then brushed the excess off. It was soooo fast but whenever to I try it, I get my fingers covered in icing and then it runs off the side, which is not impossible to fix, but a bit of a pain.

The last couple of times, I piped the outline and then filled it in using the same consistency of bagged glace. Painting it takes too long..... dang. She made it look so easy! And her cookies were flawless too.[/img]

indydebi Posted 5 Apr 2009 , 1:10am
post #4 of 10

If you're ok with using fondant, cut out the fondant circles (same cutter that you used on the cookies) and have them laying there ready to go. As soon as you pull the cookies out of the oven, lay these fondant circles on the warm cookie. The heat will slightly melt the fondant onto the cookie. By the time the cookie is cooled, the fondant is firmly attached. Takes just seconds to 'ice' cookies this way.

Can you make a stencil of the paw and lay it on the cooled fondant and just paint the paw on there using a brush? That would be faster than using a piping bag to do the paw.

foxymomma521 Posted 5 Apr 2009 , 1:18am
post #5 of 10

I second Debi with the fondant. It's quick and easy and looks pretty!

mamafox Posted 5 Apr 2009 , 1:21am
post #6 of 10

I had to make 200 cookies for a school dance and I used the following icing recipe and they turned out great. I dipped the top of the cookie then ran a knife or spatula around the edge to give a clean edge. They dried hard enough that i could use an elible ink marker on them.

1 cup powder sugar
2 tsp milk
2 tsp light corn syrup (more if needed)
1/4 tsp almond extract (optional)
1 tsp vanilla extract

mix all together.

I have added more milk too if i felt it was still to thick. I hope this helps.
Good Luck!

KoryAK Posted 5 Apr 2009 , 1:24am
post #7 of 10

Yep its a bowl of royal to the rescue. Adjust the consistency so that it's not so thin that it runs off the side but not so thick that your finger scrape doesn't settle out. Assuming you are right handed:

remove all cookies from tray and stack face down on your left. set your icing bowl to the right of this and the destination tray further to the right. With your right hand, pick up a cookie and dunk. With the first finger of your left hand scrape the top (leaving an even amount all over behind) and then the side (you will know which side). Scrape your icing finger on the bowl, set down the cookie, and repeat. It won't take you more than 10 minutes with this method.

vickster Posted 5 Apr 2009 , 2:07am
post #8 of 10

Kory
Is the icing going to go all the way to the edge? The cookie will be totally white? You're just cleaning off the edge?

KoryAK Posted 6 Apr 2009 , 5:34pm
post #9 of 10

Yep icing will be all the way to the top edge and the sides will be clean. If it runs down in a couple of spots, just trim them up with a paring knife once set.

pattycakesnj Posted 6 Apr 2009 , 5:51pm
post #10 of 10

I do a quick outline in RI and then very thin RI in one of those squeeze bottles so that it just flows out real fast.

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