Frost dozens of Cookies in just 5 minutes with “Dippable” Royal Icing
I’m feeling like a genius these days.
I was dreading frosting dozens upon dozens of my famous vanilla almond cut-out sugar cookies I make each Christmas.
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While the result looks and tastes delicious (and totally worth the effort), It’s a long process and I was feeling lazy this year.
Always one to look for the shortcut, I decided to simplify my royal icing recipe a bit to seeif I could make a simple, “dippable” icing work. No sifting powdered sugar. No bottles or icing bags.
To my delight, not only was I able to ice a dozen cookies in one minute, but it tastes even better than the other recipe I used to use. Score!
The best part is that this process allows my kids to get more involved in the decorating, and I am able to let go of my control issues.
I also decided to try my hand at watercolor painting the cookies.
I used gel food coloring and various paint brushes. To get the ombre and watercolor effects, I added water to each color in varying degrees of dilution.
How much fun would that be to paint cookies for a girlfriend night in?
I hope you love my new time-saving, memory mom hack!
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- 3 cups unsifted powdered sugar
- 1 tablespoon meringue powder
- 1-2 T light corn syrup
- 4 to 5 tablespoons water
- 1/4-1/4 t lemon juice (optional)
- Food coloring (optional)
- Combine ingredients and beat on high fo 2-3 minutes.
- Dip each cookie face down into the bowl of icing, gently scraping the excess frosting with a frosting knife or on the edge of thebowl.
- Allow to sit on a cooling rack to allow frosting to drip through.
- Let harden at least 2-3 hours before decorating.