Best 4 Poured Cookie Icing Recipes
Poured cookie icing, also known as royal icing, is a luscious, glossy confection perfumed with either lemon or almond extract. It is a sweet, thick, and very versatile glaze applied to iced cookies to form a shiny, crusty surface, with a delightful crunch and a hint of sweetness. Poured cookie icing is prepared using a blender, a hand mixer, or, for the more energetic, a wooden spoon. It offers a beautiful contrast to the soft, chewy interior of the cookie. In addition to adding sweetness and crunch, poured cookie icing also acts as a sealant, helping to preserve the freshness and texture of the cookie.
Here are our top 4 tried and tested recipes!
QUICK POUR FONDANT ICING
This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Time 25m
Yield 20
Number Of Ingredients 4
Steps:
- In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
- To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
- Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g
COOKIE ICING/FROSTING THAT HARDENS
This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Nutrition Facts : Calories 25.1, Sodium 0.3, Carbohydrate 6.4, Sugar 6
POURED COOKIE ICING
This recipe is from Wilton.com. This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill cookies with cake tip number 2 or 3. I used this on sugar cookie cutouts, and it worked great. You can add food coloring to it if you want different colors. Easy to write on cookies with.
Provided by CookingMonster
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place sugar and milk in bowl.
- Stir in syrup and mix well.
- For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).
SHINY COOKIE ICING
Shiny icing my mom loves to put on shaped sugar cookies. We decorate cookies around Halloween and Christmas; it's a great family tradition! Color the frosting with food coloring to your desired shade.
Provided by VeganCourtney
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 48
Number Of Ingredients 3
Steps:
- Stir confectioners' sugar, corn syrup, and milk together in a bowl until smooth.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.4 mg, Sugar 5.3 g
Tips:
- Powdered sugar is the base of all cookie icing recipes. Use a sifter to remove any lumps and ensure a smooth consistency. - Corn syrup adds shine and prevents the icing from becoming too hard. You can substitute light corn syrup or golden corn syrup. - Milk or water thins the icing to the desired consistency. Add it one tablespoon at a time until you reach the right thickness. - Vanilla extract or almond extract adds flavor to the icing. Use a clear extract so it doesn't alter the color of the icing. - Gel food coloring is the best choice for coloring cookie icing. It is concentrated and won't water down the icing. - To make a stiffer icing for decorating cookies, add more powdered sugar. For a thinner icing for drizzling, add more milk or water. - If the icing becomes too thick, add a few drops of water or milk until it reaches the desired consistency. - If the icing becomes too thin, add more powdered sugar until it reaches the desired consistency. - Store the icing in an airtight container at room temperature for up to 2 weeks. You can also freeze the icing for up to 3 months. - To use frozen icing, thaw it overnight in the refrigerator or at room temperature for several hours. Stir the icing until it is smooth before using.Conclusion:
With these tips in mind, you can create a variety of delicious and beautiful cookie icings. Whether you are a beginner or a seasoned baker, these recipes will help you take your cookie decorating skills to the next level. So get creative and have fun!
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