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Icing: Best Royal Icing for Sugar Cookies

Source of Recipe

iambaker.net


Recipe Introduction

This recipe will outline and fill approximately one dozen cookies in one color.

List of Ingredients

1 cup powder sugar (confectioners sugar)

1 tablespoon milk

1 tablespoon light corn syrup

1 drop lemon juice (can be fresh)


Recipe


Place one cup of powder sugar in sifter. Try not to skip this step! Lumps in icing are hard to fix.

Add one tablespoon milk, one tablespoon corn syrup, and one drop lemon juice.

Mix everything together. This looks pretty dry still, so I am going to add a little more milk, about a teaspoon at a time.


Now remember these guys? You want to take the large piece in the coupler set and insert it into the bag. Really get it as far into the tip of the bag as you can without stretching the bag.

Pour icing into bag. When it is filled about half way just give your bag a twist, then put a rubber band on it so no icing can spill out the end.


Now put this bowl in the sink and rinse it out! Dried icing is a PAIN to clean up. :)

Next we are going to cut off the tip of the bag. Just cut straight across.

Place your decorating tip on bag, then place the ring of the coupler set on top of the decorating tip. Tightly screw it on and you are all set!


Before you start icing your cookie, just get a piece of wax paper or use a cookie sheet and practice using your icing bag. Practice making lines… dots… learning the texture and consistency of your icing and how it looks.

Then just start at any corner, apply light pressure to the bag, and begin slowly moving your tip down the side of your cookie.

SEE TUTORIAL:
http://iambaker.net/sugar-cookie-decorating-101