Baby Dea's Cookie Icing...
Baking By playingwithsugar Updated 24 Jul 2008 , 1:15pm by playingwithsugar
Thanks, Dailey! I did not get to see any thread on this subject, so please tell me, does it get shiny like a glace, or is it matte?
Thanks!
Theresa 
Thanks Dailey, I'm definitely going to try this. Quick question, since it uses melted candy melts, can I still use my Americolor gels to color it or will it sieze up?
Thank you so much for sharing this recipe!!
It sounds wonderful, can't wait to try it!
your welcome: )
playingwithsugar, i think they dry kinda in between the two. if you look in the cookie section of my website toward the bottom, the pink hearts, lips and cupcakes were done with this icing.
fraggelrock1,
yes, it takes colors beautifully. i pretty much only used americolor.
Does this icing dry hard enough to stack/wrap the cookies and if so how long does it take to dry?
Thanks 4 Sharing!
I hope this isn't a dumb question 
The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?
I searched to see if heavy cream needs refrigeration and I found this post about Ganache.
"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
Is this true?
Watkins sells a double strength vanilla. I LOVE their vanilla nut. Wonderful in pancakes!
http://www.watkinsonline.com/ourproductsdetail.cfm?id=1&oid=817
Edited to say, their clear vanilla is imitation. Bummer....... I've only used their dark vanilla. I get my clear vanilla from a local cake supply shop.
I hope this isn't a dumb question
The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?
I searched to see if heavy cream needs refrigeration and I found this post about Ganache.
"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
Is this true?
Do the cookies need refrigeration since the icing is made with heavy cream?
cupofbutter,
yes, they dry hard. i bag all of my cookies in cello with ribbon after about 24 hours. the great part about these though is while they are "hard" on top, they are soft underneath.
crolfes83,
yes, heavy whipping cream is in the same isle as the milk. i *love* the taste it gives baked goods so i knew i had to incorporate it somehow when i came up with this recipe.
as far as refrideration, they are fine left out. this recipe has so much sugar in it that the small amount of heavy cream isn't a problem. you *could* substitute water for the heavy cream...but don't...the heavy cream gives it such a rich flavor.
oh, Lorann carries both real vanilla and imitaiton at hobby lobby, of all the fake vanilla's i've tried, the double strength stuff tastes the best and doesn't have that "funny" smell. i used pure vanilla for all of my other baking but you will want to used the clear stuff for this icing...unless you don't mind it tan!
Could someone send the recipe to me too please? TYIA
[email protected]
I'd love to try it too - could someone PM me with the recipe?
thanks!!
Hi,
Could someone please pm me this recipe also. I would love to try it on my cookies. Thanks so much.
If you prefer email - [email protected]
hi,
i posted this in another thread but will post here too. i had the MOD delete the icing recipe awhile back because i started to do custom cookies for a local resturant. they asked me to please not share the recipe for my cookies/icing so out of respect for them i had it deleted. i do have another icing recipe that is somewhat similair and i have pm'd a few people already stating that as soon as i get unpacked (just moved into our new house) i will post it : )
Hi
I too would love to try this recipe so will try to keep track of this thread.
Thanks in advance for sharing.
Lily
Dailey -
Is this Your recipe or theirs? If it's yours, then they have no right to ask you that, unless they want to pay you a royalty or an exclusivity fee.
Theresa
Please send me the recipe. You can PM it or email at [email protected]. Thanking You Very Much.
sounds wonderful... please pass on the reicpe
I would love to have the recipe too.
Will it hold up in hot weather? I recently sent some cookies (stacked as Birthday Cakes) to my nephew serving in the Marines in Iraq for his birthday. I decorated the cookies with R.I. & sprinkles, so they wouldn't melt, and they made it there in tact.
I'm also new to the cookie decorating world, and would love to have the recipe everyone is talking about, so please pass it on, PLEASE!!!! [email protected] Thanks
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