Being a cookie decorator, these three icing recipes give a different look, yet all easy to make. Watch my video and see which is your favorite. Do you like a glossy, matte, or semi-gloss look to your cookies? SUBSCRIBE TODAY for more videos and how-tos! Get full recipe and how-to's at http://www.TodaysCreativeMom.com JOIN ME for MORE Videos, Recipes, How-To's and Decorating! Facebook: http://www.facebook.com/TodaysCreativeMom BLOG: http://www.TodaysCreativeMom.com Instagram: http://www.instagram.com/TodaysCreativeMom Pinterest: http://www.pinterest.com/CreativeMomJill Twitter: http://www.twitter.com/CreativeMomJill Decorating Supplies: http://www.SweetArtFactory.com YOU NEED: Baked cookies (see my Best Sugar Cookie Recipe) Royal Icing Meringue Recipe (gives a matte look) 1 Cup powdered sugar 1 Tablespoons Meringue powder 1 1/2 Tablespoons water 1/2 teaspoon clear extract (almond, vanilla, etc.) Beat in mixer until stiff peaks. Keep in air-tight container until use. Royal Icing Egg White Recipe (gives a semi-gloss look) 1 Cup powdered sugar 1 Pasteurized egg white (no yolk) - 1 teaspoon cream of tartar 1/2 teaspoon clear extract (almond, vanilla, etc.) Mix well. Keep in air-tight container until use. Glossy Icing Recipe: (makes high gloss look) 1 Cup powdered sugar 2 teaspoons milk 2 teaspoons corn syrup 1/4 teaspoon clear extract Mix well. Store in airtight container.
Soft vanilla flavored sugar cookies paired with a creamy frosting and topped with your favorite variety of sprinkles. These are super easy to make and definitely a crowd pleaser- makes 60. GET THE FULL RECIPE: http://bit.ly/1FVkcZG You can watch the old video here: https://youtu.be/KGCkjPxum5I Last week's video for Chocolate Chip Cookies: https://www.youtube.com/watch?v=cw267POj6n8 SUBSCRIBE TO HOT CHOCOLATE HITS: http://bit.ly/1KbcDhQ ************ LETS BE FRIENDS: Instagram: http://instagram.com/hotchocolatehits Facebook: https://www.facebook.com/hotchocolatehits Google+: https://plus.google.com/116695690183586716882/posts Website: http://hotchocolatehits.com/ Pinterest: http://pinterest.com/hotchochits ********* I love reading your messages so please leave me a comment and I will do my absolute best to get back to you! ******** Hi! Welcome to Hot Chocolate Hits. I'm Vedika, a High School student and I love to cook. On my channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. Join me and subscribe! ********
Learn how I make royal icing for decorating sugar cookies! This is the only recipe I use anymore as it works so well for me. It also stores well. Like I said in the video, if you have issues using raw egg whites you can use pasteurized whites found in almost every supermarket. What you'll need: 3 cups powdered (icing or confectioners) sugar 2 large egg whites (or equivalent of pasteurized whites) 1/4 tsp cream of tartar (tartaric acid) 1 tsp vanilla extract water In a large bowl or in a stand mixer combine powdered sugar, cream of tartar and egg whites. Mix on low until combined. Add in vanilla and beat on high for one minute. At this point the icing is thick, sticky and like glue. Add in about a tablespoon of water and beat on high for 3 minutes. From here you can color it and use it as-is to ice cookies using a spatula or knife of you can store it. To store icing: put into a bowl and put a piece of plastic wrap over the top of the icing to prevent a skin from forming and store covered for up to a week. Let icing come to room temp and stir well before using. For use in a pastry bag for piping and flooding: Color icing as desired and start adding water 1/2 tsp at a time until icing becomes thin and a '5 second consistency', meaning threads of icing falling off a spoon are absorbed completely back into the icing within 5 seconds. Then let sit 20 minutes, covered, to allow any air bubbles to come to the surface and pop before adding to a pastry bag. ***NOTE: when using, make sure to keep the ends of the pastry bags or decorating tips covered with a damp towel to prevent icing from hardening in the tip. Also, let cookies dry 12-24 hours before packaging and storing cookies. Don't worry, they won't go stale. Music by Kevin MacLeod (http://incompetech.com)
Ready to express your inner cookie artist? Well then, you're in the right place! Welcome to Lesson 5 of Julia M. Usher's Ultimate Cookie Decorating Series! NOTE: This video is one of 16 videos originally filmed for my DVD series, which was discontinued in November 2014. Select videos from the series will be released to YouTube over time, but my app will remain the only place where you can find all of the original DVD videos. To learn more about my app, click here: http://www.papertrell.com/apps/Julia_... Royal icing is, hands down, my preferred cookie decorating medium. In this video, I explain its merits vis a vis confectioners' icing (aka glaze) and rolled fondant. I also share my recipe, tips for coloring, and the key consistency adjustments required for various cookie decorating tasks. As they say, "consistency is king in cookie decorating!" IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU! RELATED LINKS: Royal Icing recipe: http://tinyurl.com/zx7a9jk Gingerbread recipe: http://tinyurl.com/z4d82rb Food Coloring source: http://tinyurl.com/oo6uepv (Julia's preferred coloring is Chefmaster liqua-gel, unless she's working with natural food coloring, in which case she prefers TruColor) NOTES ON CREAM OF TARTAR: Cream of tartar (aka potassium bitartrate) is a fine white acidic powder that can be found in the spice aisle of grocery stores throughout the United States. Cream of tartar acts as a stabilizer of egg foams and keeps white royal icing whiter longer. I also find that colors tend to set more consistently and stably when cream of tartar is used. However, if you can't find it, you can omit it from my recipe without any very serious complications :), or use double the amount of strained lemon juice or distilled white vinegar instead. NOTES ON STORING LEFTOVER ICING: First, I prefer to use icing on the day the color is mixed, as, for whatever reason, the color seems to set more stably (without spotting or mottling) if it hasn't sat too long or been stored overnight in the refrigerator. That said, I typically only make as much icing as I plan to use, so there is little waste. HOWEVER, if you end up with lots left over or feel compelled to make your icing in advance, and so must store it, then cover the surface flush with plastic wrap (to keep the icing from crusting) and then foil and store in the fridge. It should be fine there for a few days, though some separation may occur. Simply bring the icing to room temperature and re-beat it before use to restore its original consistency. You may find that the icing has dehydrated a bit, so you may also need to add a touch of water. Some people freeze their icing with success, but for all of the reasons noted above, I do not freeze mine. CREDITS: Video by: Joe Baran, http://www.workingmansfilm.com/ TO PURCHASE MY BOOKS OR APP: http://www.juliausher.com/store TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY: http://cookieconnection.juliausher.co... TO HANG OUT WITH ME ON THE WEB: Facebook: https://www.facebook.com/JuliaMUsherF... Twitter: https://twitter.com/JuliaMUsher Pinterest: http://www.pinterest.com/juliamusher/ Google+: https://plus.google.com/+JuliaMUsher1....
This week we are Mixing-It-Up in the kitchen and heading Back-to-Basics with this simple recipe for Royal Icing. I'll show you how to make it from start to finish. It is so versatile- used to decorate cookies and cakes and decorator's edible "glue". LOOK DOWN BELOW for all the ingredients you'll need. Egg Whites (3 oz.) Confectioners Sugar- 1 pound (16 oz.) Lemon Juice If you are not comfortable using fresh egg whites here is a recipe for Meringue Powder: Meringue Powder- 3 Tablespoons Confectioners Sugar-1 pound (16 oz.) Water- 6 Tablespoons More info: Website: http://www.confetticakes.com Facebook: https://www.facebook.com/pages/Confetti-Cakes/58556641151 Twitter: https://twitter.com/elisastrauss Craftsy: http://www.craftsy.com/instructors/elisa-strauss