Archive for ‘Icing & Frosting’

May 20, 2011

Cookie Glaze

Pink Ribbon Cookies. I know, I know, I’ve posted these in the past for a sugar cookie recipe, but I wanted to share them because I used a smaller cookie cutter and added some pink edible glitter this time.  I was happier with the cookies I made last time using my own parchment stencil, I wasn’t a fan of this new cookie cutter, it kept bending, and the middle portion would fill up with dough, so I had to use a knife to clean it out continually. No fun.

These cookies were baked for someone special, a co-worker’s wife actually. Him and his wife bring the hard-working hospital staff a treat every few weeks when his wife has a treatment. This week, he requested breast cancer ribbon cookies. A few of them were plain pink, but I wanted to play with some edible glitter, so 2 dozen of them were sparkly goodness.

This cookie glaze can be used for piping and filling in cookies, or simply dipping them. I like the piping method. For these specific cookies, I used royal icing to pipe a border and then I used the pink glaze to fill them in. It dries glossy and non-sticky, so you can stack them in little gift packages if you let them sit out for a few hours after decorating.

Ingredients:

  • 1/4 cup light corn syrup
  • 1 tbsp milk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup SIFTED icing sugar, give or take a couple of tablespoons depending on the consistency you want. If you don’t add enough sugar, the glaze will be too runny and the cookies will take a lot longer to dry.

Directions:

  1. In a medium mixing bowl, add the corn syrup, milk and vanilla extract, stir together.
  2. Add the icing sugar 1/4 cup at a time, so you don’t have icing dust coating your kitchen cupboards. 😉   (I use a hand mixer for this because it’s such a small amount, and it’s easier to make sure the glaze is smooth and evenly combined.)
  3. If your glaze is too thick, try thinning it down with additional light corn syrup, 1 tbsp at a time.
  4. Add any food colouring you desire, starting with 1 drop. If using gel colours, use a toothpick to scoop it into the glaze.
  5. If you want to use the glaze to outline the cookies, you will need a thicker consistency, so scoop 1/4 of the glaze out and add some more icing sugar unti it has thickened enough to hold it’s shape.
  6. For filling in the designs, scoop the thinner glaze into piping bottles or bags with a #2 or #3 tip and decorate away.
  7. If you’re careful not to over-whip the glaze, you won’t have to worry about air bubbles in the cookies.

Optional Step: (But how could you not want to)… Add some edible glitter! When the glaze is just about dry, sprinkle on some edible sparkles. The type I used is really fine and glittery, and it’s called Disco Dust. I purchased the baby pink colour. It’s a small jar, and a tad bit expensive, but it goes a long ways! You could pinch it and sprinkle on with your fingers, but I find that dipping a small paint brush and tapping the handle on my wrist, while holding the brush over the cookies, gives an even covering.

disco dust on cookies

p.s. One batch of glaze covered about 2 1/2 dozen sugar cookies.

breast cancer cookies

Enjoy!

Crystal

February 18, 2011

Seven Minute Frosting

This frosting is boiled and beaten into egg whites until it’s so ligfht and fluffy that you would think you’re scooping marshmallow cream out of a jar! YUM! I used it for filling cupcakes, but it can also be used as a decorative frosting, or cake filling. It can be flavoured with any extract and tastes great as caramel flavoured filling as well. I used it recently to fill these chocolate cupcakes. 

Ingredients:

  • 1/3 cup water
  • 1 tbsp light corn syrup
  • 1 cup granulated sugar
  • 1/8 tsp salt
  • 2 egg whites
  • 1 tsp vanilla
  • 2 tbsp icing sugar

Directions:

  1. Crack 2 eggs and place the egg whites into an electric mixing bowl, discard the yolks or save them for a different use.
  2. Place the water, corn syrup, sugar and salt into a small pot and stir the ingredients together until well blended. On a medium/high heat, allow the mixture to boil until it’s at a soft ball stage – when you dip a spoon in and then hold it up and it drips a long thread of sugar. Immediately after it reaches this stage, remove it from the heat and pour the mixture into a small cup or bowl (heat proof).  If you leave it in the hot pan, it will continue cooking, and then burn. The mixture should not go over a temperature of approximately 240° but it’s usually ready at about 230°.
  3. *NOTE:  Right before the sugar reaches the correct temperature and consistency, start beating your egg whites in a clean, heat proof bowl until frothy.
  4. Pour the hot sugar/syrup very slowly into the beaten egg whites, and continue beating on high speed, scraping the sides of the bowl so that the sugar doesn’t harden on the bowl. Continue beating until the mixture is very fluffy. 
  5. Add 1 teaspoon of vanilla extract and 2 tablespoons of icing sugar and beat until blended.

Enjoy!

Crystal

February 18, 2011

Chocolate Ganache

 Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. It has many uses and can be used as a topping decoration, whipped as filling or icing to use between cake or cookie layers or just poured over whatever you like.  It is also used as the base for truffles, and can be softened to make a simple chocolate mousse. I used it recently to decorate the tops of my chocolate cupcakes.

 Ingredients:

  • 1 cup semi-sweet chocolate chips/chunks or 60-70% chocolate — use any chocolate you prefer
  • 3/4 cup whipping cream

Directions:

  1. Place the whipping cream in a pot and bring it to a simmer on medium/high heat. Don’t let it come to a complete boil, you just want to steam it.
  2. Remove the cream from the stove and slowly add the chocolate to the cream, stirring well after each addition.
  3. Allow the mixture to cool to about room temperature or until slightly warm, and then you can start working with it.
  4. At this point you can use it to cover a cake or dip your cupcakes and it will leave a smooth glossy topping.

OR

  1. If you want to create a frosting or filling, allow the chocolate ganache to cool for about 2-3 hours, then whip it with an electric mixer until fluffy. The colour will lighten and the mixture will become a frosting. Use it to pipe onto cupcakes or other desserts. It also makes a great filling and you can add any flavour to it, for example: coffee flavour, almond, mint, hazelnut, caramel, etc.

Enjoy!

Crystal

February 2, 2011

Sugar Cookie Icing

Ingredients:

  • 1/2 cup butter, softened
  • 3 cups icing sugar, sifted
  • 1/4 cup whipping cream
  • 2 tsp white vanilla extract (Watkins or Wilton brand, if possible)

Directions:

Now, this is EASY…

  1. Using an electric mixer, combine the butter, whipping cream and vanilla. 
  2. Add the sifted icing sugar, 1/2 cup at a time.
  3. Be sure to scrape down the sides of the bowl to incorporate the icing smoothy.
  4. Whip the icing until it’s fluffy and smooth. 
  5. Add desired colouring.
  6. Scoop some icing into a piping bag with your chosen tip and decorate your cookies however you like!

I like to use a #3 tip to outline my cookies with white icing, then I colour the remainder of the icing and pipe it on using a star tip.

February 2, 2011

How To Make Royal Icing

Ingredients:

  • 3 1/2 cups sifted icing sugar – you may need more depending on the size of your egg whites.
  • 2 egg whites
  • 1 tsp lemon juice

Directions:

For Piping

  1. Combine the eggwhites and the lemon juice in an electric mixing bowl. (Don’t overbeat the eggs in the beginning, we’re not making whipped cream.)
  2. Begin adding the sifted icing sugar, 1 cup at a time. Beat with an electric mixer on medium speed. Be sure to scrape down the sides of the bowl.
  3. Keep adding a little sugar at a time until the consistency looks thick like whipped cream and forms soft peaks.
  4. You can use this icing for Piping borders and designs on the cookies.

    For Flooding
  1. Now you need to thin down the icing until it’s smooth and slightly runny.
  2. Add a teaspoon of water to the stiff icing and stir well until the concistency is runny enough that you can flood the cookies.
  3. Have a small needle close by because it comes in handy to pop any air bubbles made while piping the cookies.
  4. These bottles are great for decorating cookies but I prefer to use a small tip and piping bag so that I have more control of the icing and where it flows.

IMPORTANT:  Royal Icing dries out quickly, so it’s very important to keep the bowls covered with a wet cloth or seran wrap. Also, the icing can harden in your piping tips if you let them sit for too long on the counter, so I just wrap them in wet paper towel when they’re not being used.

Enjoy!

Crystal

February 2, 2011

Easy Buttercream Frosting

Ingredients:

I borrowed this frosting recipe from a friend of mine who made me DELICIOUS cupcakes once and I couldn’t help but ask her for the recipe. I was surprised when it was only a few ingredients! Now I use a variation of it all the time for children’s cupcakes because it’s sweet and I’ve never met a kid who didn’t like it.

 

 

 

 

 

Ingredients:

  • 1/2 butter, softened (sometimes I use a stick of Imperial Margarine)
  • 1 tsp vanilla extract  (I use Madagascar Pure Vanilla)
  • 1-2 tbsp milk, or half/half, or whipping cream.
  • 3 – 4 cups Icing Sugar, sifted (You may not need it all. Start with 3 cups and add more until it reaches a desired consistency.)

Directions:

  1. Sift some icing sugar into a medium bowl.
  2. Mix the butter, vanilla and milk together and add the icing sugar a 1/2 cup at a time until it reaches a desired consistency.
  3. Beat until fluffy.

p.s. If the icing is too thick, add a teaspoon of milk to thin it down. If it’s too runny, add a bit more icing sugar.

Enjoy!

Crystal

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