Royal icing can be intimidating, however is actually quite easy to make! We have a family tradition of making Christmas cookies every year, and a sugar cookie is not the same without icing on the top! Growing up we would always just mix together milk, powdered sugar and vanilla, very basic and no real formula to that, yet still delicious! I was looking for something less runny and something you can actually design with! So here with are with the Royal Icing, perfect for sugar cookies!
Now, I definitely always have to level set my expectations when it comes to cookie decorating. I always see these beautifully decorated cookies on Pinterest that are literally perfection…however with two children, ages 5 and 7, that is not going to happen. Even with my leveled expectations I am always a little shocked at the mess. You’ll find icing in places you cannot imagine, and sprinkles everywhere. You may find sprinkles for weeks. However, depending on your patience you can make some pretty awesome cookies and will surprise yourself!
I then remind myself. Take a step back and look around. My kids are having fun, they are being creative and we are together as a family, making holiday traditions. It’s times like these that we cherish and they will remember forever. The mess can always be cleaned up!
Now for the Royal Icing – This is to outline the cookies…
This recipe makes a lot of icing. You can easily frost 40 cookies…
1/2 Cup of Meringue Powder (I used Wilton)
1 Cup of Water; minus 1 Tbsp
2 lbs of powdered sugar (usually its one bag)
Instructions
In your stand mixer, put in the Meringue Powder
Add in the water, mix until frothy
Slowly add in the powdered sugar. Once its all in the bowl, mix on medium for 4-5 minutes. It should form a stiff peak. Once its the right consistency you can separate out into bowls to add the food coloring
Put your icing in piping bags! Make sure to put a rubber band around the top so the icing doesn’t come out the wrong end of the bag
TIP – When the icing is not in use cover with plastic wrap because it will dry out fast
I used Wilton tip #2 and #3 for the outline
Once your cookies are outlined thin it out a bit with water to “flood” the cookies. I would add a tablespoon at a time. To know if your icing is the right consistency to fill in, take a spoon of your icing and let it drip back into the bowl. Count to 15 seconds and if the line goes away at 15 seconds then it is good to go!
Here is the recipes for both the Royal Icing, as well as my Grandmother’s Sugar Cookie recipe from the 1940’s! Yes, a recipe worth holding on to! Something I have cherished my whole life and have passed on to my children!
I hope your kitchen is as messy as mine when you are all done, that’s the sign of a good time 🙂
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If you are looking for baking supplies, check out the Prepared Pantry! I just discovered this site and I am very excited for my order to arrive! There are lots of great ingredients you can get as well as baking tools!
Lemon Buttercream is so delicious! My dad is a true lemon lover and he just celebrated his 66th birthday. So what better to make then lemon cupcakes with lemon buttercream! I will say he probably loves chocolate more than lemon, but my mom does not and I aim to please everyone!
This lemon buttercream has just enough sweet and tart to make the perfect frosting. It is so simple to make and I used real lemons. My kids liked watching me make this because they could not resist taking the left over lemons and licking them……soooo sour! My mouth is watering just thinking about it. Anyway you only need 4 ingredients! Butter, lemon, powdered sugar and heavy whipping cream (or milk will do).
This buttercream tastes so good on lemon cupcakes, and it’s not too much lemon, I swear! Both kids and adults were raving about these cupcakes! And if I am being completely honest, I made the cake from a box mix – Betty Crocker Super Moist Lemon! So good, and soy free!
As you can see below the buttercream has the perfect consistency for piping!
Ingredients
1 Stick of unsalted butter
Juice from 1 lemon
5 cups of powdered sugar
4-5 Tbsp of heavy whipping cream
Instructions
You need to start with your butter at room temperature. You can put it in the microwave for 15 seconds to speed up the process.
Then in your stand mixer, cream the butter.
Add in the juice from 1/2 of a lemon
Then add in the powdered sugar 1/2 a cup at a time while continually mixing. while alternating with 1 tbsp of cream until all used
Gradually add in the rest of the lemon juice.
If you want your buttercream to be creamier – add in more cream!
Store in the refrigerator if you are not going to use right away. You can store for about a week (depending on the expiration date of your butter and cream).
Put in a piping bag and decorate your dessert or spread on with a knife!!!
Cream Cheese Frosting! Yum!!! I made this frosting recipe to go with the delicious homemade cinnamon rolls I made for Thanksgiving brunch. I have to admit that I do use canned cream cheese frosting from time to time, but there is nothing like homemade frosting!
This Cream Cheese Frosting recipe is really simple, and in all honestly takes less than 10 minutes to make. However, cream cheese can be frustrating to work with. If it’s not at room temperature, it will get CHUNKY. No one wants chunky frosting…
You are going to have to let the cream cheese sit out for at least 30 minutes. You may even need to put it in the microwave for 15-20 seconds. You do not want it to melt though so be careful! Also make sure that the butter is room temperature as well.
Cream together the butter and the cream cheese and then add in the vanilla and salt. After that add in the sugar one cup at a time and alternate with one tablespoon of the heavy whipping cream. Easy as that!!!
Tip – If you are putting this on Cinnamon rolls, you probably only need half of this recipe. You can also add in more cream if you want this to be more of a “drizzle”.
Store the frosting in the refrigerator until needed. You can store up to 1 week. I hope you love it as much as I do!
I love chocolate chip cookies, and better yet chocolate chip cookie bars! And because of my allergies, I always have to make them from scratch. That is one of the reasons I got into baking.
These Chocolate Chip cookie bars are a mix between a cookie, a cake and a a blondie. They are chewy, a little cake like, but not too crumbly. In addition this recipe is fun and easy and can be changed up with different toppings. You can add sprinkles, any kind of baking chip and you can change up the cake mix! These are delicious served with Ice cream as well!
What’s in them?
1 box of cake mix – I chose Betty Crocker French Vanilla
1/4 Cup of canola oil
1 Large egg
1/3 cup milk
1/2 Cup white chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
1/2 Cup semi-sweet chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
Chocolate Buttercream – Click here for my recipe!
Suggestions to change it up!
Use Butterscotch chips
Mint Chocolate Chips
M&M’s
Break up pieces of candy like Butterfingers, Reese’s Peanut Butter Cups
Add in Marshallow fluff and swirl it around
Use Chocolate Cake Mix
Use Cherry Chip Cake Mix
Serve with ice cream!
The possibilities are endless!!!
How to Make it
Mix together the cake mix, egg, vanilla, and milk
The batter will appear thick and almost sticky, but that is okay. If you need to add more milk you can
Let cool completely before frosting – or you can eat without frosting!
You can top with any type of frosting. I chose Easy Chocolate Buttercream and topped with sprinkles! Delicious!!
These Chocolate Chip Cookies Bars are great for any type of occasion – Birthday parties, Holiday occasions or just because you want a chocolate chip cookie! I love them because they are quick and easy, and they get eaten up fast.
Here are some other Fun and Frosted Recipes
Here are some other great recipes from Fun and Frosted you will be sure to enjoy. I invite you to comment on my site if you have tried these!
If you are familiar with my Easy Buttercream Frosting recipe, you’ll be sure to love this Chocolate Buttercream! It’s creamy and silky, but not too rich. In addition, it has a great chocolate flavor and has the right amount of sweetness. Perfect for any cake, cupcake or even cookie! Above all, it only takes about 10 minutes to make and is super easy.
Good For Piping
Easy Buttercream is great for piping on a cake. I decorate a lot of cakes that require a lot of detail and this doesn’t disappoint! It will harden overtime, so make sure you frost the cake completely in good timing.
Storing Your Buttercream
When you are not using the buttercream keep it in an air tight container so it doesn’t dry up. You can store this buttercream for up to a couple of weeks in the refrigerator. And as I noted in the recipe, make sure it comes to room temperature before using!
How to make Easy Chocolate Buttercream
In your stand mixer (I love my Kitchen Aid!) with the paddle attachment, add the softened butter
You are going to want to beat the butter on medium to high until fluffy and make sure it gets creamy. You don’t want chunks of butter in your frosting (or maybe you do?! Up to you.)
Add in the cocoa, vanilla and salt.
Add in one tablespoon of cream and then gradually add the powdered sugar then mix a bit and alternate adding in cream. Keep doing this until you have used all of the sugar and cream.
Continue beating the buttercream for 2-3 minutes on medium
Turn to high speed once sugar is fully incorporated – You will know!
If the frosting is too stiff add in more cream
If you want a stronger chocolate taste, add more cocoa, but be sure to add more cream too!
Spread on your dessert, or fill up a piping bag to pipe on to your dessert!
If you like this Easy Chocolate Buttercream Recipe, be sure to check out my Easy Buttercream recipe.
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A good buttercream can be the key to an unforgettable cake. You want the perfect consistency to go along with the perfect taste. This recipe for Easy Buttercream is just that…Easy! It has a great creamy texture and is not too sweet. This is your basic buttercream that is great for just about anything from cakes, to cookies and everything in between. It would be divine on a donut – just sayin’.
Good For Piping
Easy Buttercream is great for piping on a cake. I decorate a lot of cakes that require a lot of detail and this doesn’t disappoint! It will harden overtime, so make sure you frost the cake completely in good timing.
Storing Your Buttercream
When you are not using the buttercream keep it in an air tight container so it doesn’t dry up. You can store this buttercream for up to a couple of weeks in the refrigerator. And as I noted in the recipe, make sure it comes to room temperature before using!
How To Make Easy Buttercream
In your stand mixer (I love my Kitchen Aid!) with the paddle attachment, add the softened butter
You are going to want to beat the butter on medium to high until fluffy and make sure it gets creamy. You don’t want chunks of butter in your frosting (or maybe you do?! Up to you.)
Add in the vanilla and salt. Here you can add different extracts for other flavors!!!
Gradually add the powdered sugar then mix a bit and alternate adding in cream. Keep doing this until you have used all of the sugar and cream.
Continue beating the buttercream for 2-3 minutes on medium
Turn to high speed once sugar is fully incorporated – You will know!
If you want to add in food coloring, now is the time!!
If the frosting is too stiff add in more milk or cream 1 tsp at a time and beat until combined.
Spread on Cake and/or put in piping bags
Enjoy!!
I hope you enjoy this Easy Buttercream! I know I love it and so does everyone I have made it for 🙂
