Tuesday, November 26, 2019

How to Make Royal Icing for Sugar Cookies

This recipe is pretty much the same as the Cookie Countess (where I also get a lot of my baking supplies -- she is amazing and so helpful): https://www.thecookiecountess.com/blogs/recipes-and-tutorials/royal-icing-recipe   Her website is: https://www.thecookiecountess.com/apps/coming-soon

Here is my Facebook Live for making this if you want to follow along with that! https://www.facebook.com/karenbudzinski/videos/10222390182809800

Here is the live to follow along with for decorating some cookies! https://www.facebook.com/karenbudzinski/videos/10222393500572742

Royal Icing Recipe

1/3 c Meringue Powder (I prefer Genie's Dream Meringue Powder, but I heard Wilton's is good too if you have to get it right away from JoAnn's or Michael's or Hobby Lobby)
1/2 c warm water (start with 2T more if you prefer NOT to use the lemon juice from the next steps)

I whisk this in my mixer bowl until doubled in size and frothy, about 1-2 minutes. Do not overmix.

Then just whisk in just until incorporated:

1 t butter flavoring (I use LorAnn's) -- You may question whether this step is worth it - but it is!
1 t vanilla (try to use clear to keep your icing really white) (I use Genie's Dream Clearly Not Vanilla or Watson's)
2 T fresh lemon juice (optional but cuts the sweetness of the icing)

Mix in:

1 lb. confectioners sugar (I prefer Dominos)

Then mix in just until incorporated:

1T light corn syrup

Then mix in just until incorporated:

1 lb. confectioners sugar

I mix it in until I know it won't spray confectioners sugar all over my house, then I put it onto my stand mixer and mix for about 3 minutes on high -- your icing will start to turn white and have a fluffy look. But do NOT over mix! Overmixing can cause the icing to collapse.

Remember this yields a VERY stiff icing. If you feel it is too stiff even to start with add a few drops of water.

But it is best to start with very stiff icing for a few reasons. If you are going to store it at all before using, the less water the less it separates. When you color your icing, this adds liquid, so you may regret adding too much water to start with. Add your color, and then your water to bring it to the consistency you want. For more about icing consistency check out the blog at Sweet Sugarbelle: https://www.sweetsugarbelle.com/2012/03/consistency-is-key-twenty-second-icing-and-more/. Tons of great info! 

Sunday, November 24, 2019

Sweet Sugarbelle Basic Sugar Cookies

Sweet Sugarbelle Recipe

Basic Sugar Cookie

1 c (2 sticks) of unsalted butter, softened
1-1/2 c confectioner's sugar
1 egg
2-1/2 t pure vanilla extract 
1/2 t almond emulsion
2-3/4 c all-purpose flour (I use 3 c)
2 t baking powder (I leave this out)
1 t salt

  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when it no longer sticks to the sides of the bowl. When I touch it, it has a little give, but does not stick to my fingers.
  1. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. (Note: I bake at 370 -- know your oven though). This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

If you want to follow along with me on a FaceBook live to watch me make these here is the link: https://www.facebook.com/karenbudzinski/videos/10222370553279074