Decorated with buttercream icing cookies

Decorated with buttercream icing cookies

Once prepared and cooled cookies, you can now decorate them with icing.

There are several types of glaze: Royal icing meringue (hardens) and a softer (Frosting or Icing) not carrying egg white and is creamier.

Royal Icing is the best cookie icing, since it is harder and easier to use in decorations with many details.

The Icing simple tastes better and is more creamy. It is ideal for decorating cakes, cupcakes, cupcakes or muffins.

Once prepared you can add coloring paste or gel, but not liquid, to avoid damaging the glaze.

We give you the recipes of both icings.

ROYAL ICING GLAZE

    INGREDIENTS:

        2 egg whites
        2 cups (330 gr.) Powdered sugar (glass)
        2 teaspoons lemon juice

PREPARATION:

    egg whites are beaten to soft peaks with the lemon juice.
    Add the sugar gradually and mix well.
    It must be used immediately or getting into a taper or closed container as it gets very hard if left to air.

If you prefer a little more liquid, you can add a few drops of water, but slowly, because it will quickly change the texture of the glaze.

ICING GLAZE O FROSTING

    INGREDIENTS:

        500 gr. icing sugar
        1/2 (100 gr.) Cup shortening
        1/2 cup (113 gr.) Butter or margarine
        1 teaspoon vanilla extract
        2 tablespoons milk

PREPARATION:

    Mix the shortening with butter.
    Add the vanilla.
    Gradually add the confectioners sugar.
    When all the sugar has been mixed, the glaze will have a dry appearance.
    Add milk and continue beating.

Refrigerate in a sealed container when you are not using. It can be stored for up to 2 weeks.