Royal Icing For Monogrammed Sugar Cookies Recipes

EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
• Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
• To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
• Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
• Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

ROYAL ICING FOR SUGAR COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

ROYAL ICING

Steps:

• Sift the confectioners' sugar and meringue powder into a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form. Divide among bowls and tint with food coloring, if desired.
• Transfer the icing to resealable plastic bags; snip off the corners. Pipe on the cookies.

ROYAL ICING FOR MONOGRAMMED SUGAR COOKIES

Steps:

• Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Continue beating until opaque. Use immediately on.

MONOGRAMMED SUGAR COOKIES

Steps:

• In a bowl, cream together 1 1/2 cups confectioner's sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
• Preheat the oven to 350 °F.
• Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
• Royal Icing:
• In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

SUGAR COOKIES WITH ROYAL ICING RECIPE - (4.3/5)

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; re-roll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350°F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Basic Royal Icing: Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.) How to Ice Sugar Cookies: "Flooding" is a technique used to cover a cookie completely with royal icing. Here's how to do it: Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use this icing to pipe a thin border around the edge of each cookie. Let set for a few minutes. Thin the remaining icing with a few drops of water until it's the consistency of syrup. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Transfer the colored icing to bags. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Decorate with the colored icing while the white icing is still wet. Let the cookies set at room temperature, at least 1 hour.