Use these five tricks to step up your cookie game for show-stopping decorated sugar cookies this holiday season.
When you fill a piping bag, place the empty bag, with your desired piping tip, into an empty glass and scoop your icing into the bag. If you do not have piping bags, a plastic bag will work just as well; all you need to do is turn the bag on its side and place the piping tip in the corner of the bag.
When preparing your icing, make a large batch of white icing and then separate into several different containers. Dye each container a different color, this will give your cookies an extra dimension and make the details pop! When dyeing your icings we recommend you use gel food coloring over liquid food coloring, this will give you more control of your icing color and keep the icing from getting runny.
For the perfect royal icing, we use the following recipe:
Ingredients:
- 3 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Directions:
Pour egg whites and vanilla into a large bowl, then beat with a mixer until light and frothy. Decrease the speed of your mixer to ‘low’ and gradually add the confectioners’ sugar until it is completely incorporated and the mixture looks shiny. Turn the speed of your mixer to ‘high’ and beat until stiff, glossy peaks form — about five to seven minutes. Finally, dye your icing and fill your piping bags.
Credits:
Isabel Espinosa