Friday, April 30, 2010

SUGAR COOKIE TUTORIAL (PART 2)

I use tip #2 for outline.

After the outline dries, flood cookies using your squeeze bottle.

Let dry for 24 hours before packaging.
I'd like to share with you how to decorate and finish your sugar cookies. After you've baked and cooled the cookies, you have to outline it with Royal Icing. Royal Icing is a type of sugar icing that's very stable and it dries up like a cement. This will give you the security when you "flood" your cookies with Color Flow Icing. It's very important to dry your outlined cookies overnight and flood it the next day. I have two recipes for Royal Icing as I have a recipe that I use in the Philippines and one that I use in the US. The one that I use in New York has Meringue Powder (powdered eggwhites), which is not readily available in Manila. I suggest trying both recipes and see what works best for you. Happy Decorating!

*Royal Icing by Wilton:
3 Tbsps. Meringue Powder
4 cups Powdered Sugar
6 Tbsps. Water
Beat all ingredients at low speed for 7 to 10 minutes until icing form peaks. Makes 3 cups.

*Philippines Royal Icing:
3 1/2 cups Powdered Sugar
3 pcs. Eggwhites
1/2 tsp. Cream of Tartar

same procedure as above

*Color Flow Icing:
Royal Icing plus Water




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