Before hardening the frosting, apply it to the cake or cookies first. Heat up the water until warm, not hot. It should be smooth in texture, thinner than pancake batter, but thicker than heavy cream. Heat and humidity will prevent frosting from hardening, so try to keep your kitchen cool and dry. STEP 4. This process can take up to several hours, but it’s well worth the wait, because frosting is easiest to work with at room temperature, and it dries much more quickly this way, too. This recipe yields about 5 1/4 cups of icing and can be halved or doubled as needed. For intricate designs, use a pastry bag with a fine tip or fashion a decorating cone from parchment paper. Mix together until the icing becomes thick enough to coat with a back of a spoon. Sugar glass looks just like glass, except that you can eat it. The game is up when the icing becomes too warm, as decorations will not set and dry as they should. Not only is it tasty to munch on, but you can also use it to decorate cakes and cupcakes. The first two methods given here take longer, and are for fixing brown sugar that you aren’t in a big hurry to use. How Can You Use Flour to Thicken Frosting? Look for stiff, very glossy peaks, which should form after about 5 to 7 minutes. Place eggs whites and vanilla in a stand mixer and beat the ingredients into a froth. Press it through the mesh carefully to remove any lumps. You can dunk cookies or cupcakes directly into the bowl of icing so their surface is covered, then turn them right-side up and set them on a wire rack to drain and dry. I did not have fridge space enough to put cookies and cakes in them!! If the mixture is too dry, add a few drops of water at a time until if flows freely. Total Time: 5 minutes | Prep Time: 5 minutes | Serves: Makes enough for 1 dozen small cookies or cupcakes. The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed.Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! You can use a spoon to drizzle the icing over cookies and pastries, making lines or zigzag patterns as you go. A good recipe for royal icing, designed specifically to dry quickly, is a valuable baking trick. First clue something was wrong: it took FOREVER to form a stiff peak, Second: it felt thicker when I gave it a stir with a rubber spatula, Third: the piping consistency icing was looser than normal, Fourth: even after adding water to thin it, the icing felt "fluffy." This icing is commonly made with confectioners' sugar, egg whites and an small amount of water or lemon juice. A simple icing sugar and water glaze, sometimes called "flat icing" or "glace icing," falls at the opposite end of the scale. STEP 3. For some reason when I measured the sugar, I weighed out 4 ounces instead of 8. Then, put the mixer speed on a high setting, whipping the ingredients until they stand up. Bon Appetit: How to Make a Pastry Bag In a Pinch (Your Cookies Will Thank You), A Web Experience brought to you by LEAFtv, How to Decorate a Cake With Cream Cheese Frosting, How to Thin Out Pre-Made Frosting for a Glaze. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Stir in the water or other liquid and the vanilla, if you're using it, to make a thin and pourable glaze. Add food coloring, if desired. 2 cups water, enough powder sugar to make a really thick paste, any flavoring extract you like, I used almond or lemon. Just look at what butter does and that's what your icing will do. This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired. For hardening other types of frosting, time and temperature are the key factors. Stir the confectioners' sugar in bit by bit. Turn speed up to high and beat until mixture forms stiff, glossy peaks. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Add food coloring, if desired. STEP 2. Swap out the vanilla for almond extract, rum extract, mint extract or any similar flavoring, choosing one that's compatible with your main recipe. When you are making your icing, make sure all utensils and bowls are completely clean with no grease residue. With a pastry sifter or wire mesh strainer, sift the confectioners' sugar into a mixing bowl. Then, put the mixer speed on a high setting, whipping the ingredients until they stand up. Use the icing immediately or store it in the mixing bowl with a sheet of plastic wrap pressed directly to the surface of the icing to keep it from drying out. If you browse through a random handful of baking-related cookbooks and websites, you'll find any number of recipes for glazes, icings and frostings. For larger cookies, loaf cakes or doughnuts, double the recipe. Fortunately, sugar crystals attract moisture to themselves so this is absolutely doable. Many harden over night, or when refrigerated but basically you need to know that the more butter you put in the more likely the icing is to "melt" when it gets room temp. Refrigerate your cake or other baked goods to harden tub frosting faster. How Can You Use Flour to Thicken Frosting. If your brown sugar does harden, the way to soften it again is to get moisture back into it. If you're going to use the icing for cookie decorating, make one of the larger-sized batches and divide it between multiple smaller bowls. Sometimes cakes and cupcakes need to look as incredible as they taste, like for birthday parties or baby showers. Alternatively, the icing can be kept refrigerated in an airtight storage bag for a couple of days. All kinds of icing harden over time, so leave it sitting out at room temperature, and it’ll eventually become firm. enough food color paste to make the icing whatever color it needed to be this week. For a large Bundt cake, pour it carefully over the top of the cake so it drizzles attractively down the sides. Glossy Sugar Cookie Icing (that hardens) Recipe. Frosting goes on smooth when it's fresh, and it's difficult to work with even when slightly dry. The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed.Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! Allow the icing to dry for 8 to 12 hours to fully harden. Look for stiff, very glossy peaks, which should form after about 5 to 7 minutes. This icing is commonly made with confectioners' sugar, egg whites and an small amount of water or lemon juice. Add cinnamon or other warm spices to the glaze if it's going to be used on a cake with compatible flavors. Add a few drops of food coloring to each bowl to make a suitable selection of seasonal colors to suit your cookies. If the mixture is too wet, sift in a bit more confectioners' sugar. This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired. Replace the egg whites with 1 1/2 tablespoons meringue powder and 2 1/2 tablespoons warm water. But transporting a cake even just a few feet can lead to a smeared-icing disaster. 125g Icing sugar; 15ml warm water; Method. UGH. Food Networ: Royal Icing, Courtesy of Alton Brown, JoyofBaking.com: Royal Icing Recipe and Video, A Web Experience brought to you by LEAFtv. For harder icing, use more powdered sugar. Put the icing sugar into a small or medium bowl and add water. Glossy Sugar Cookie Icing (that hardens) Recipe. Replace the water with lemon juice or other fruit juices to make a tangy glaze for pastries, donuts or coffee cakes. Alternatively, dissolve a small quantity of instant coffee or espresso powder in your liquid to make a coffee-flavored glaze. Replace the water with milk or light cream for a richer version of the same icing. Just look at what butter does and that's what your icing will do. STEP 1. Many harden over night, or when refrigerated but basically you need to know that the more butter you put in the more likely the icing is to "melt" when it gets room temp.