Cookies are a versatile dessert: being flat, they can be glazed very easily. Icing made with powdered sugar and royal icing are two of the most popular variations, especially during the Christmas period. Spreadable cheese-based icing and chocolate buttercream-based icing are also widely used. These preparations can also be used for other types of confectionery.
Ingrediants
Icing Powdered Sugar
- 130 g of powdered sugar
- 10 ml of milk
- 10ml corn syrup (can be replaced with granulated white sugar)
- 1.5ml vanilla or almond extract
- Food coloring of your choice
Makes for icing 12-14 biscuits
Royal Ice
- 90 g of pasteurized egg whites
- 5 ml of vanilla extract
- 500 g of powdered sugar
Makes 450 g of icing
Spreadable Cheese Glaze
- 120 g of softened butter
- 120 g of softened Philadelphia
- 250 g of powdered sugar
- 15 ml of vanilla extract
Makes up to 24 cookies
Chocolate Butter Cream Glaze
- 60 g of softened butter
- 250 g of powdered sugar
- 45 g of cocoa powder
- 5 ml of vanilla extract
- 30 ml of milk
Makes 24 cookies
Steps
Method 1 of 4: Icing Powdered Sugar
Step 1. Prepare everything you need
The preparation of this icing is very simple and takes only 15 minutes, making it possible to obtain 12-14 cookies. They should be glazed once baked and cooled.
Corn syrup is optional. It can be replaced with granulated white sugar
Step 2. Measure the powdered sugar and milk
Mix them evenly in a small bowl by hand or using an electric mixer at minimum power.
Step 3. Measure the corn syrup and vanilla extract, then pour them into a bowl and mix them evenly with a hand mixer until smooth and shiny
Turn off the mixer and check the consistency.
- The icing must be thick enough to remain compact on the biscuits and at the same time diluted enough to be spread easily;
- To change the flavor slightly, replace the vanilla extract with 1.5ml of almond extract.
Step 4. Try using icing on only some cookies
Before proceeding, make sure they have cooled down completely. Spread some icing on the edges, let it dry for a few minutes and check that it doesn't drip on the sides. If it doesn't drip, then it's ready to use.
- If it is excessively liquid, gradually add some icing sugar until it thickens;
- If you can't spread it easily, it's too thick. Gradually pour a few drops of corn syrup over the glaze and mix until it reaches the right consistency.
- If you are going to dye the icing to make multi-colored cookies, separate it into two parts. Slightly thicken the first one to spread it on the perimeter of the biscuit, while the more watered one should be used to fill the central part. Thick glaze will help set the diluted one.
Step 5. Spread the glaze into several bowls to add the food coloring
Use a different one for each bowl. Pour in a few drops and mix well.
If you want to darken the color, add a few more drops and mix
Step 6. Spread the icing on the cookies
You can proceed in several ways. You can dip the cookies into the icing or spread it over the surface with a clean brush, knife, or the back of a spoon. You can also apply it with a pastry bag.
- To get a good result, you can also use a squeeze bottle or pour the icing with a spoon;
- The pastry bag allows you to obtain a professional result. Dipping cookies is perhaps the easiest method, but the other techniques allow you to exercise more control.
Method 2 of 4: Royal Ice
Step 1. Get everything you need
Royal icing is one of the most used. This simple recipe requires only 3 ingredients and 7 minutes of preparation. This will give you about 450g of icing.
Use only fresh egg whites with an intact shell to avoid the risk of contracting salmonella or other foodborne illnesses
Step 2. Mix the pasteurized egg whites and vanilla extract in a large bowl with a medium power hand mixer
You should get a soft and fluffy mixture.
Step 3. Measure the powdered sugar and gradually pour it into the bowl, counting one cup at a time
Set the mixer to low. Keep stirring until the mixture is uniform and shiny. Turn the mixer to high and continue to mix for about 5-7 minutes. The mixture will become solid and shiny.
Step 4. If desired, add food coloring
Divide the glaze by distributing it in several bowls, then pour in a few drops of dye. If you want to darken the mixture, use more.
Step 5. Once the cookies have completely cooled, pour the ice cream into a pastry bag and glaze them
You can also use a sturdy bag - just cut it on a corner, pour the icing into it and proceed with the decoration.
Store leftovers in an airtight container and refrigerate. Use them within 3 days
Method 3 of 4: Spreadable Cheese Glaze
Step 1. Prepare the ingredients
This simple recipe takes just 15 minutes and 4 readily available ingredients. It is sufficient to glaze up to 24 cookies. The spreadable cheese glaze can be used for any type of biscuit, for example those with sugar.
For example, you can also use it to decorate oatmeal, pumpkin, ginger or carrot cookies
Step 2. Remove the butter and spreadable cheese from the refrigerator and let them soften at room temperature
It usually takes 15 minutes. Put them in a large bowl.
Mix them well by setting the electric mixer to minimum power
Step 3. Continue whisking on low power while adding 130g of powdered sugar
Stir until you get a homogeneous mixture. Add the second part of powdered sugar and continue whisking on medium power. Pour in the vanilla extract and whisk until smooth and creamy.
- Make sure there are no lumps of butter or cheese left in the mixture.
- Turn off the mixer. Scoop the mixture from the sides of the bowl with a spoon if there is any residue left. Stir vigorously.
Step 4. Once the cookies have cooled completely, glaze them
Being a smooth and creamy glaze, it can be spread with a spoon, spatula, butter knife or other similar utensil. It can be safely stored in an airtight container if you decide to prepare plenty of it.
The spreadable cheese frosting can be kept in the fridge for up to a month and in the freezer for up to 3 months
Method 4 of 4: Chocolate Butter Cream Glaze
Step 1. Prepare everything you need
This exquisite icing can be made in under 15 minutes and is great for chocolate chip cookies, but also for other desserts. If you want to make some simple buttercream glaze, just avoid using cocoa.
Step 2. Before you begin, let the butter soften at room temperature for about 15 minutes
At this point, put all the ingredients in a large bowl and mix them with a hand mixer until the mixture is creamy and soft.
Step 3. Check for consistency
The icing should be soft and easy to spread, otherwise add a little more milk and beat it again until the desired thickness is achieved. Make sure it's smooth, with no lumps of butter remaining in the mixture.
Step 4. Once the cookies have cooled (prepare them before making the icing), spread all the icing you want
Being soft and easy to spread, use a spoon or spatula.
- If there are any leftovers left, put them in an airtight container.
- The icing lasts up to 2 weeks in the fridge and up to 3 months in the freezer.
