What's the best frosting

[Heather]

to use to decorate cakes? I've tried the usual confectioners sugar/water and I've just recently used royal icing. The first kinda made them look like the cookies at the party that no one wants and the royal tasted really good but the icing fell off really easily. So what works for you?

[Amanda]

Hi Heather!
If you're talking sugar cookies, I like to use a watered down royal icing. It gives them a nice, smooth professional finish (or you could use color-flow if you are a wilton-ite). I've never had a problem with it falling off, but maybe it depends on the type of cookie....?
Now, if you are talking any other type of cookie....I thought you were supposed to eat those before you baked them! ('')
Amanda

[Heather]

Yes I meant cookies-sorry! watered down royal sounds good!

[MichelleM77]

I personally love to put down a layer of Satin Ice fondant cut out using the same cookie cutter, and then pipe details with royal icing. I don't like the taste of RI that much and I don't have the time or the patience to wait for it to dry! LOL! I love, love, love the taste of Satin Ice and so does everyone I make eat my cookies.

[cakebaker]

I've started using fondant for my cookies as well.

It's much quicker and gives such a nice, smooth finish to decorate on!

[ladefly]

i did hear that fondant is really good on top of cookies when first come out of the oven slap a piece of fondant on and you don't have to use anything to make it stick. yummy it does sound good.

[chocolateandpeanutbutter]

I haven't tried the fondant on cookies yet, but I'm sure I'll be doing it with the big tub I just got!

I really like Alice's cookie icing. It flows on like royal, dries hard enough to stack, but stays soft when you bite into it. Personally, I'm not fond of the taste of royal icing and I like a softer icing on cookies.

Alice's cookie icing:

1# sifted powdered sugar (1 pound equals 4 cups)
3 TBSP. meringue powder
5-6 TBSP water for a thin consistency
1/2 cup butter

Cream butter, add sugar & meringue powder, then add water. For a stiff consistency to make a dam on the cookies, I beat in 2-3T of water first, remove some icing for stiff consistency, then add more water until it is very thin & flows like color flow.

You can use different flavours in this icing, too. Just cut back a little on the water.

[GoodieBagBakery]

I like to use the rolled buttercream on my cookies and details in royal.

[VictoriAnne Sweets]

GoodieBagBakery, would you mind sharing your recipe?

Much appreciated!

Jodi

[2sdae]

Rolled butter cream icing recipe.

This recipe is a fantastic alternative to fondant! It's butter cream icing that you can mold!RECIPE:
1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 teaspoon colorless butter flavoring
1 teaspoon colorless vanilla flavoring
1/2 teaspoon popcorn salt (fine grain salt)-
(I use regular salt and grind it in my
morter and pestal)
7-8 cups (approx. 2lbs.) powdered sugarDirections:
This recipe should be made with a heavy-duty
mixer. The paddle, not the wire whip,
should be used.

1. Place the shortening and corn syrup in a mixing bowl and beat until creamy.

2. Add flavorings and salt and beat until blended.

3. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approx. 30 seconds to one minute after the last bit of sugar is added.

4. Turn incing onto your work surface and knead until smooth and well blended.

5. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.

Icing can be refrigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)

To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your
hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.

*If the icing is too soft and sticky and
stretches when pulled apart, knead in
additional powdered sugar 1/2 cup at a time.

**If the icing is too firm and cracks and
marks will not disappear, knead in a few
drops of water until the proper consistency
is achieved.

To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.

To color small portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.

To cover a cake you use the same method as if using rolled fondant.