If the mixture is too wet, sift in a bit more confectioners' sugar. Some of them are insanely elaborate and require a high level of skill and experience to execute confidently. Swap out the vanilla for almond extract, rum extract, mint extract or any similar flavoring, choosing one that's compatible with your main recipe. Stir in the water or other liquid and the vanilla, if you're using it, to make a thin and pourable glaze. Bring the icing to room temperature before using it to decorate baked goods. Not only is it tasty to munch on, but you can also use it to decorate cakes and cupcakes. The right consistency is important, or the icing could turn out runny or too stiff. The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed.Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! STEP 1. Stir the confectioners' sugar in bit by bit. You can use a spoon to drizzle the icing over cookies and pastries, making lines or zigzag patterns as you go. Make sure baked goods are fully cooled before applying icing. This icing is commonly made with confectioners' sugar, egg whites and an small amount of water or lemon juice. Use this as a last resort, because it may sacrifice the freshness of your baked goods. Many harden over night, or when refrigerated but basically you need to know that the more butter you put in the more likely the icing is to "melt" when it gets room temp. If you're going to use the icing for cookie decorating, make one of the larger-sized batches and divide it between multiple smaller bowls. For harder icing, use more powdered sugar. Alternatively, dissolve a small quantity of instant coffee or espresso powder in your liquid to make a coffee-flavored glaze. Replace the egg whites with 1 1/2 tablespoons meringue powder and 2 1/2 tablespoons warm water. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. This process can take up to several hours, but it’s well worth the wait, because frosting is easiest to work with at room temperature, and it dries much more quickly this way, too. For a large Bundt cake, pour it carefully over the top of the cake so it drizzles attractively down the sides. With a pastry sifter or wire mesh strainer, sift the confectioners' sugar into a mixing bowl. This article will show you how to make three different types of sugar glass. How Can You Use Flour to Thicken Frosting. Fortunately, sugar crystals attract moisture to themselves so this is absolutely doable. Before hardening the frosting, apply it to the cake or cookies first. Heat and humidity will prevent frosting from hardening, so try to keep your kitchen cool and dry. The game is up when the icing becomes too warm, as decorations will not set and dry as they should. For larger cookies, loaf cakes or doughnuts, double the recipe. Make sure the cake's not in direct sunlight or fluorescent lighting, or the icing color may change. Bon Appetit: How to Make a Pastry Bag In a Pinch (Your Cookies Will Thank You), A Web Experience brought to you by LEAFtv, How to Decorate a Cake With Cream Cheese Frosting, How to Thin Out Pre-Made Frosting for a Glaze. I did not have fridge space enough to put cookies and cakes in them!! STEP 3. Just look at what butter does and that's what your icing will do. 2 cups water, enough powder sugar to make a really thick paste, any flavoring extract you like, I used almond or lemon. Allow the icing to dry for 8 to 12 hours to fully harden. Stir the confectioners' sugar in bit by bit. All kinds of icing harden over time, so leave it sitting out at room temperature, and it’ll eventually become firm. Refrigerate your cake or other baked goods to harden tub frosting faster. How Can You Use Flour to Thicken Frosting? Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. UGH. A simple icing sugar and water glaze, sometimes called "flat icing" or "glace icing," falls at the opposite end of the scale. Add food coloring, if desired. The right consistency is important, or the icing could turn out runny or too stiff. Mix together until the icing becomes thick enough to coat with a back of a spoon. But transporting a cake even just a few feet can lead to a smeared-icing disaster. Use the icing immediately or store it in the mixing bowl with a sheet of plastic wrap pressed directly to the surface of the icing to keep it from drying out. This recipe yields about 5 1/4 cups of icing and can be halved or doubled as needed. If you browse through a random handful of baking-related cookbooks and websites, you'll find any number of recipes for glazes, icings and frostings. STEP 2. This recipe makes enough icing for a dozen normal-sized cookies or small cupcakes. Press it through the mesh carefully to remove any lumps. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Add a few drops of food coloring to each bowl to make a suitable selection of seasonal colors to suit your cookies. This icing is commonly made with confectioners' sugar, egg whites and an small amount of water or lemon juice. My recipe for sugar cookie icing that I used in the bakery! Replace the water with lemon juice or other fruit juices to make a tangy glaze for pastries, donuts or coffee cakes. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Food Networ: Royal Icing, Courtesy of Alton Brown, JoyofBaking.com: Royal Icing Recipe and Video, A Web Experience brought to you by LEAFtv. Sometimes cakes and cupcakes need to look as incredible as they taste, like for birthday parties or baby showers. If your brown sugar does harden, the way to soften it again is to get moisture back into it. Put the icing sugar into a small or medium bowl and add water. For hardening other types of frosting, time and temperature are the key factors. Add food coloring, if desired. Replace the water with milk or light cream for a richer version of the same icing. Then, put the mixer speed on a high setting, whipping the ingredients until they stand up. A good recipe for royal icing, designed specifically to dry quickly, is a valuable baking trick. Look for stiff, very glossy peaks, which should form after about 5 to 7 minutes. For some reason when I measured the sugar, I weighed out 4 ounces instead of 8. Turn speed up to high and beat until mixture forms stiff, glossy peaks. When you are making your icing, make sure all utensils and bowls are completely clean with no grease residue. Heat up the water until warm, not hot. A simple icing sugar and water glaze, sometimes called "flat icing" or "glace icing," falls at the opposite end of the scale. Then, put the mixer speed on a high setting, whipping the ingredients until they stand up. For intricate designs, use a pastry bag with a fine tip or fashion a decorating cone from parchment paper. The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed.Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! First clue something was wrong: it took FOREVER to form a stiff peak, Second: it felt thicker when I gave it a stir with a rubber spatula, Third: the piping consistency icing was looser than normal, Fourth: even after adding water to thin it, the icing felt "fluffy." There are several ways to use this icing.