SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
COOKIE ICING/FROSTING THAT HARDENS
This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Nutrition Facts : Calories 25.1, Sodium 0.3, Carbohydrate 6.4, Sugar 6
GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
ORNAMENTAL FROSTING
Make and share this Ornamental Frosting recipe from Food.com.
Provided by myokiel_7033604
Categories Dessert
Time 15m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cut or stir margarine or butter into confectioners' sugar.
- Cool, if melted butter or margarine used.
- Add egg whites, vanilla and cream of tarter.
- Beat well.
- Stir in milk or beet juice a little at a time, until mixture is of spreading or barely pouring consistency.
- Tint with food coloring, if using.
- Spread on cookies or place cookies on rack over waxed paper and pour frosting over them, spreading as needed.
- Frosting can be refrigerated for several days.
- Add more liquid if needed.
Nutrition Facts : Calories 2228.1, Fat 46.1, SaturatedFat 9.8, Cholesterol 2.1, Sodium 658.7, Carbohydrate 455.2, Sugar 444.7, Protein 8.2
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- American buttercream frosting. Perhaps the simplest of all frostings is this uncooked, powdered-sugar-sweetened version of buttercream. It’s the classic type of frosting found on many old-fashioned birthday cakes.
- Swiss meringue buttercream. Making European-style buttercream is slightly more complicated than making American-style: there’s usually some kind of cooking involved, you’re often dealing with hot sugar, and timing matters.
- Italian meringue buttercream frosting. Italian buttercream also relies on egg whites, but it comes together a bit differently. In this case a hot sugar syrup is slowly added to the egg whites while they’re being whipped.
- French buttercream frosting. The method for making French buttercream is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks.
- German buttercream (a.k.a. crème mousseline) This version of buttercream starts with a pastry cream or custard—that is, a mixture of cooked egg yolks, milk, sugar, and either cornstarch or flour.
- Whole-egg buttercream frosting. This version of buttercream lands somewhere in the middle of Swiss meringue buttercream and French buttercream. It asks for whole eggs, which means it has the richness of yolk-based buttercreams and lightness of meringue-based.
- Cream cheese frosting. Tangy cream cheese frosting is a natural partner for earthy, sweet carrot cake. Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson.
- Seven-Minute Frosting. Bright white seven-minute frosting is a long-time companion of dark, rich devil’s food cake. If you’re looking for maximum color contrast, it’s the pairing to beat.
- Ermine frosting (a.k.a. flour frosting, a.k.a. magic frosting) Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing.
- Old-school bakery frosting (a.k.a. grocery store cake–style frosting) For the sugar rush only this classic frosting can bring—the one closest to the icing you’ll find in shelf-stable cans and supermarket pastry cases—look toward American buttercream, but then veer away from butter and use vegetable shortening instead.
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