Yes, this sugar cookie icing recipe indeed is an exceptional royal icing, hands down.
These are some of its enticing attributes:
Here are some results of this recipe…
***How do you make your sugar cooking icing shine? Two things: 1. add corn syrup (amount below) 2. Use a dehydrator on the flooded cookie for 15 minutes or a fan on low overnight.***
I've been asked which food dehydrator I use. I searched, read reviews, and watched YouTube videos on which one was the best. I finally took the plunge. I ended up buying the Vivo Home food dehydrator. I opted to go ahead and get the 10-rack model. The way my cookie business had boomed, I NEEDED it!
My advice is, if you are planning to have an active sugar cookie business, you will want to get the 10-rack one. This will allow you to grow into it instead of needing another one down the road and spending a lot more money.
The main pros to the Vivo Home:
-fan in the back, not the top or bottom (makes it more efficient)
-digital temperature settings
-digital time setting
-alarm when it's done
-stainless steel (quality)
-racks are rectangle shape instead of square. It's so close that when placing the racks in, you have to turn the rack sometimes to slide them in.
I also use Teflon baking sheets over the stainless steel racks, that's the brown you see in my photos here. This assures the cookies' bottoms do not get dry.
I place the cookies with their first coat or color in for 15 minutes on the lowest heat. They are then ready for the next color.
Did I say it speeeeeeds up time like a squirrel running from a cat?
Here is the Vivo Home food dehydrator I purchased. I will be doing a professional review on it as soon as I can for you.
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Be sure and catch the Q & A section at the bottom.
The beauty in this royal icing is how easily the flavors can be changed.
Think outside the box with this sugar cookie icing recipe. How about…
Endless possibilities! For more inspiration, you may want to bookmark The Baker’s Almanac. They have an exhaustive list of flavors you can pair.
The point is, that this basic sugar cookie icing recipe is so versatile you can have fun and change up with different flavors.
Though it is absolutely delicious the way it is!
If you are planning on beginning a cookie business, fewer options for the customer are better for you.
Also, the more options there are for customers, the harder it is for them to make a choice.
The busier you are, you will want to freeze cookies ahead of time, whether dough or baked cookies. If you do not have freezer space, then making a ton of different flavors is not an option.
Instead, what I do is if a customer asks for certain flavors, then I will make what they ask for.
Download and/or print your free Superior Sugar Cookie Icing recipe. You won't regret it! I have included the number of ingredients for a single batch as well.
Click on the image.
Click this link if you would like a good glaze for cookies instead of royal icing.
I make hundreds of sugar cookies a month. Because of this, I make a double batch of royal icing each time.
An ounce of icing is on average what we flood about a 3” cookie with.
The double batch floods about 5 ½ to 6 DZ cookies (66-72)
Here are the ingredients…
After you make this sugar cookie icing recipe, you will need this free 2-page download on Royal Icing Tips. It will lead you through all kinds of troubleshooting to prevent color bleed and more.
Follow along with the still shots. A video will be coming soon.
Royal icing hates grease!
To be on the safe side, do a quick wipe down of your bowl, whip, spatula, measuring spoons, or anything coming into contact with the ingredients.
Here we go!
1. Q: Will this recipe hold up to piping stiff things like roses?
A: Yes! Here are a few examples:
2. Q: Can I freeze royal icing?
A: Absolutely. It can be beneficial for you in more than one way.
Just make sure you keep it air-tight.
When you remove it from the freezer, if it's stored in a bowl with a lid, it should only take about 30 minutes (for 2 cups) to thaw. If it's stored in a piping bag, it'll thaw in about 10 to 15 minutes, depending on how warm your kitchen is.
I store mine in those glass bowls with plastic lids sold at Dollar Tree. Very handy!
3. Q: Why do I get so many bubbles when piping/flooding?
A: As you already guessed, it is trapped air. When making sugar cookie icing, it is a must to place your mixer at the lowest speed possible. Every mixer is different but shoot for about 5 minutes total mixing time.
Another reason is adding too much water at one time when mixing colors. Go for a couple of drops at a time or try a spray bottle designated for this purpose.
A good remedy is to mix your colors and let them set ideally for 24 hours or overnight. This allows the bubbles to rise to the top.
4. Q: My icing is way too thin. Should I throw it out?
A: Not at all! Simply sift in more confectioner's/powdered sugar to reach your ideal consistency.
5. Q: I have a few different colors left over. How can I use it instead of tossing it?
A: Here's a nifty idea. Mix all the colors with confectioner's sugar to make it very stiff, like a thick putty. You can make 'rocks' out of this or even figures. Roll it into a ball and pinch a little off. Form it by squeezing it between your fingers in odd shapes.
Now that you have the best sugar cookie recipe and the perfect sugar cookie icing recipe, it's finally time to get started.
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