A quick visit to the local, corner bakery is not only a feast for the nose and taste buds. All of the colorful, decorated cookies and various treats are enough to inspire awe. The secret to many of those professional looking cookies is in the icing.
Making icing at home, whether for cakes, cookies or even muffins, is a very basic and simple process. With just a few basic ingredients, both baking enthusiasts and the novice alike can decorate their creations with colorful coatings that dry to a lovely matte finish.
Cookie
Basic Icing for Cakes and Cookies
1 cup powdered sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
Assorted food coloring of choice
1. In a small bowl, stir together the powdered sugar and milk until smooth. Beat in the corn syrup and almond extract until icing is smooth and glossy. If icing appears to be too thick, add more corn syrup, a little at a time.
2. If using color, divide into separate bowls, and add food coloring to each to the desired intensity.
3. Dip cookies, or paint them with a brush. If using with cake or muffins, thin the icing slightly and drizzle over the top.
Tip: This icing can be spooned into a pastry bag or clear sandwich bag and piped onto the cookies to create detailed decorations. If using a sandwich bag, simply snip off one of the bottom corners with a scissors, and twist the bag as usual to press through the opening.
Royal Icing
One of the most popular types of icing used on cookies by both the hobbiest and professional pastry chef, is royal icing. The basic recipe produces a beautiful glossy white icing, but once drops of food coloring are added, can transform into a rainbow of colors.
There are two basic royal icing recipes; one using meringue powder, and the other using egg whites.
Royal Icing with Meringue Powder
4 cups of powdered sugar
3 tbsp meringue powder
1/2 tsp of vanilla or almond extract, though any extract variety will work
1/2 - 3/4 cup warm water
1. In a large bowl, mix the powdered sugar and meringue powder until combined.
2. Add the warm water and beat on medium to high speed until very glossy, stiff peaks form, about 5 to 7 minutes.
3. Take a few moments to assess the consistency and if needed, add either more powdered sugar or water, depending on whether the mixture is too dry, or too wet.
Tip: To get the correct consistency for achieving a nice coating on a cookie, once the beater is lifted from the mixture, a ribbon of icing should linger on the surface before disappearing.
Royal Icing with Egg Whites
2 large egg whites
2 tsp fresh lemon juice or 1 tsp vanilla extract
3 cups powdered sugar, sifted
Assorted food coloring of choice
1. With a hand mixer, beat the egg whites with the lemon juice or extract until frothy.
2. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy.
3. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
Tips: If using food coloring with any of these recipes, begin by adding a single drop and mix well, slowly adding more color as needed. It's always better to start with slightly less food coloring than needed, to ensure too much isn't added at once. It is always easier to make the icing darker by adding more coloring, but making it lighter requires adding more ingredients, so start slow.
These icing recipes all dry pretty hard, so this should be noted if being used with a cake. More liquid can be added to each recipe to create a thinner consistency. The best method for coating a cake with this type of icing is to drizzle over the top, rather than using a brush which can pull cake crumbs into the icing.
Learn more about how to make icing here.
How to Make Icing
Ray T. Lewis doesn't always make homemade icing, but when he does, he's always happy with the results.
