Cookies decorated with royal icing

Decorated with royal icing cookies
Perfectly decorated sugar cookies are not just for cookbooks and magazines. You can do at home to give your friends and family a tasty and decorative treat for the holidays. To make perfectly decorated cookies you will need two lots of icing: undiluted royal icing and flow, requiring additional water.

Cookies decorated with royal icing

Instructions

1
Mix 3 cups powdered sugar, 3 tablespoons meringue powder and 6 tablespoons water with a stand mixer at low temperature for 10 to 12 minutes. If you are using a hand mixer, mix for 14 to 17 minutes until the icing is no longer bright.

2
Mix ½ teaspoon of extract flavor - almond or lemon, for example - if desired and food coloring glaze once the mixing. Be sure to use food coloring gel-based, such as cake food coloring.

3
Take two-thirds of the full force icing and place in a container of fat-free flow. Add water a few drops at a time until glaze thins. Mix and add water. You know the flow is ready when you can take a spoon full of ice and drip into the bowl and at the time of count to 10, all the contours of the icing should have disappeared.

4
Use frosting undiluted early decorate their cookies. Put the icing on a parchment bag or other pastry bag fitted with a coupler and a tip # 3. Outline your cookie; this will act as a fence or a door for the icing flow and avoid running over the side of the cookie. You can use a brush dipped in water to soften the breaks in icing or to smooth peaks in the final design points.

5
Add in the flow towards the center of the cookie after the contours are made. The flow should soften itself. Allow to dry for two or three hours before stacking, or several minutes before adding decorations. If you want two types of flow in a design, add them together before the first layer dries. Add pieces of hard candy as dragees and before sanding sugar icing dry.
Tips & Warnings

    Make sure all utensils and containers are free from any type of fat. If you have any oil or grease on the utensils, the icing will not become rigid enough for use.