I'm just really proud of myself
I used the NFSC recipe (it's a winner!) and tried out Meringue Buttercream from Karen's Cookies. How do they look for the first attempt? Keep in mind, I've never owned a rolling pin let alone USED one lol. And my icing...meh. I'm gonna tweak it a bit since it's STILL not completely dry.
I'm looking for something that has a softer bite then a rock hard RI, but something that won't take 24 hrs to dry either. Should I add more meringue powder, or reduce the shortening a bit? Any recipes you can share for me to try next time (cuz you know, I'm not stopping til it's perfected
Thanks! And be kind
Actually, those cupcake cookies are VERY cute! You could try using glacé icing, which is basically royal icing with some corn syrup in it. Here's a recipe that the cookie genius GeminiRJ posted on here a while ago:
3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand
Mix the first four ingredients until well blended. You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color. Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
It does take a little drying time but it's worth it: it's not hard like RI but you can stack cookies iced with it.
Thank you so much! I can't wait to try this one
I think they turned out great! Well done!