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In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes.
Finishing Touches: Add the feet and beak using a #2 piping tip. Thicken your royal icing for the leaves until the icing stands up at a stiff peak when a spoon is dipped into it and then pulled away. Pipe the leaves using a #67 piping tip. Let dry for approximately 6 hours. Follow the same steps for the Momma Owl.
Combine confectioner’s sugar, meringue powder and cream of tartar in the bowl of a stand mixer. Slowly add water until a sticky ball has formed, and then add water by the drop until a glue-like consistency is reached. Beat on the lowest speed for 7-10 minutes. For thinner icing, add more water a drop at a time until desired consistency is ...
Punch out coins using the tip of a #10 piping tip. Adhere gold coins to cookie with yellow royal icing. Let dry. Mix 1 part gold luster dust to 3 parts extract (for example 1/4 tsp to 3/4 teaspoons), and paint luster dust onto coins. Roll and cut out a piece of black fondant for the lip of the pot of gold, and attach with royal icing.
Instructions. Place all dry ingredients in a mixing bowl, and whisk until all ingredients are well combined. Add wet ingredients. Using a handheld or stand mixer with a paddle attachment, mix on slow speed for 4-5 minutes. Slow speed will prevent incorporating air into the icing. To prevent royal icing from crusting, always store on an airtight ...
shortening. Print out the images you want to transfer in the actual size that you want them to be on your cookies. Lightly grease a transparency sheet with Crisco and set the sheet on top of your printout. If you are worried about the sheet moving, you can tape it down. With royal icing, trace the designs onto the greased transparency sheet.
Instructions. * Mix your meringue powder and warm water with your WHISK attachment on medium high speed until it is thickened up and doubled in size (about 1 min) * Add Cream of Tartar, Butter & Vanilla Flavors. Mix about 30 secs. * Still using whisk attachment, add half bag of powdered sugar and mix on LOW until smooth – about 30 secs.
Instructions. Preheat Oven to 350 degrees F (176 C) Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix at low speed until flour is completely incorporated and the dough comes together.
Remove tray from freezer and slide one hand underneath the baking mat to pop the cookies out one by one onto the 2nd tray. Leave at least 1.5″ between cookies. Step 4: Immediately bake the cookies according to your recipe in the top portion of your oven, so the bottoms don’t brown too quickly.
Alice's Cookie Icing on here is very good. Also, this is the icing recipe I use and it's yummy. Hard enough to package but not rock hard. 1 cup confectioners sugar. 2 t milk or you can use water or lemon juice. 2 t light karo syrup- I always have to use a little more. 1/ t extract. q2wheels Posted 7 Oct 2009 , 4:43pm.