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Need icing for cut-out cookies.

whatscooking's picture

I made a very nice cut-out cookie recipe recently and I used alton Brown's royal icing for decorating. The icing tasted very nice and worked well at holding things on to the cookies but it didn't work so well for holding on sprinkles or sugars of any type. Too hard. Could someone give me an white icing more conducive to sprinkles and jimmies? A little softer but not a frosting. I have number cut-out and I want to do 2010s with white icing and colored sugars.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Canuck's picture

I use the first one on this (post #68706, reply #1 of 2)

I use the first one on this page: http://www.kitchengifts.com/royalicing.html. I thin it as necessary for flooding.

However, last week I was out of meringue powder so used 3.75 cups of icing sugar, 1/2 tsp cream of tartar and 4 egg whites instead. It was more for piping but held plenty of sprinkles. It dries much harder than my usual so don't go crazy with big globs if adults are eating it.

whatscooking's picture

Thank you very much. This (post #68706, reply #2 of 2)

Thank you very much. This looks perfect.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/