Decorative Icing
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Coats about 2 dozen 2-inch cookies
Ingredients
1 - 2 tablespoons milk 1 cup confectioners' sugar food coloring (optional)2 - 3 drops flavored extracts (vanilla, peppermint, cherry, banana, almond, etc.) to taste (optional)
Instructions
- Stir minimum amount of milk into confectioners' sugar with a small wire whisk or a fork to make a soft smooth icing. (Stir in optional food coloring and flavor extracts.) If mixture is too stiff, add milk in very tiny increments until correct consistency is reached.
- Pipe icing from a pastry bag to outline cookies or make simple motifs, or simply drizzle on designs. If coating the cookie, use a small metal spatula to spread icing over entire top surface, or dip cookie into icing, using the metal spatula to trim away excess. (If mixture hardens, remix with a bit of water, whisking well to make icing smooth.) Allow cookies to dry to a dull shine before storing.
Time
10 minutesYield
Coats about 2 dozen 2-inch cookiesIngredients
1 - 2 tablespoons milk
1 cup confectioners' sugar
food coloring (optional)
2 - 3 drops flavored extracts (vanilla, peppermint, cherry, banana, almond, etc.) to taste (optional)
Test Kitchen Techniques
Ingredients
1 - 2 tablespoons milk
1 cup confectioners' sugar
food coloring (optional)
2 - 3 drops flavored extracts (vanilla, peppermint, cherry, banana, almond, etc.) to taste (optional)
Test Kitchen Techniques
Ingredients
1 - 2 tablespoons milk
1 cup confectioners' sugar
food coloring (optional)
2 - 3 drops flavored extracts (vanilla, peppermint, cherry, banana, almond, etc.) to taste (optional)
Test Kitchen Techniques
Why This Recipe Works
We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.
Instructions
- Stir minimum amount of milk into confectioners' sugar with a small wire whisk or a fork to make a soft smooth icing. (Stir in optional food coloring and flavor extracts.) If mixture is too stiff, add milk in very tiny increments until correct consistency is reached.
- Pipe icing from a pastry bag to outline cookies or make simple motifs, or simply drizzle on designs. If coating the cookie, use a small metal spatula to spread icing over entire top surface, or dip cookie into icing, using the metal spatula to trim away excess. (If mixture hardens, remix with a bit of water, whisking well to make icing smooth.) Allow cookies to dry to a dull shine before storing.
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