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How to create beautiful cookie art with royal icing
Crafting can come in many shapes, forms and, even flavors! Bring your cookies to the next level by learning how to create these amazing royal icing cookies. The talented Chrisi from Cowtown Sweets, shares her best baking and icing tips with us!
I use tipless pastry piping bags, such as these. They are made from a thin, yet durable plastic and do not require any additional metal piping tips, Simply fill the bag with your icing, clip or tie the open end, and use scissors to snip a tiny opening at the tip.
In my Amazon list you can view my recommended items for sugar cookie art.
In the vast crafting universe, fun graphics are not just for cute shirts and paper crafts. In my little home bakery, Cowtown Sweets, I use some of my favorite Creative Fabrica graphics and fonts to decorate my custom designed sugar cookies.
Using my pocket projector, camera stand and laptop, I can project images onto the surface of my cookies. With thick royal icing in piping consistency, I trace the image shape and then fill it in with thinner, flood consistency icing. After giving the icing some time to crust over and dry a bit, I can go back and add details or leave it as is for a simple, yet dramatic effect.
I love that the possibilities are endless, and with all of the amazing images to be found on Creative Fabrica, I can find designs to compliment any of my customer’s requests. And with some practice, you, too, can achieve these results and add that WOW factor to your next event.
1 cup sugar (I use sugar that I’ve stored vanilla beans in)
1 cup (salted) butter, cold & cut into chunks
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350°.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll on a floured surface to about 1/4″ to 3/8″ thick, and cut into shapes. Place on parchment-lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.
Tips for royal icing!
For a glossier and softer bite icing, add 2 tbsp. of corn syrup
Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.
To easily thin icing, use water in a clean spray bottle to slowly thin consistency