Yeah, I know…completely different than anything you have heard or seen…
I guess I am a rebel. Or lazy. Maybe a little of both. Whatever the case, this works, and once you get the hang of it, it will save you time and frustration when decorating cookies.
This is a visual example of “Oh, @#*! Icing {view post here}
I most often use this when I have waited until last minute do work on a set of cookies, but it also works for achieving certain textures and effects.
This first video is what I call the 20-second rule.
According to our tests it’s really the 19.7, 19.4, and 19.9 rule, but for ease we’ll go with 20…
When you are watching this, pay attention not only to the rate at which the line dissapears, but also the icing as it drops back into the bowl. It’s thicker than normal flood icing. The recipe I use can be found {HERE}
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Now that we’ve covered thickness, I want to show you HOW I get the icing into the bottle. You know those measuring cups and mini-spatulas I’m always pushing on you? This is EXACTLY why I hoard them. They WORK!
Now to the decorating. When you use this type of icing, it’s all in the order that you work. It’s a little hard to explain, so just watch. This is step 1.
After this, wait a while. Twenty minutes, thirty…watch a show. You’ll save so much time not filling bags, you can find all kinds of things to do.
Finally, move on to step two. {Some cookies will require three}.
When the cookies are complete, give them the normal 6-8 hour drying time, and you’re done. You can use them to top cupcakes OR I LOVE putting mini cookies into jars and giving them as gifts! They are SOOOOO cute!
*Icing bottles can be found at Karen’s Cookies, Fancy Flours, Country Kitchen, Global Sugar Art, or even Wal-Mart.
*I use the Wilton recipe for my RI.
Love love love your cookies! Each one is a little work of art!
I’m not finding the actual recipe for the 20 second icing. When I click your link it takes me to your RI recipe. Do I just need to add more water? Beat the RI less time? I would love to try out your icing this weekend, my daughter’s class is having a cookie decorating contest next week.
I LOVE LOVE LOVE your cookies I started making cakes about 10 years ago when I found out that my son was severely allergic to peanuts and treenuts. I would love to learn how to make cookies like you do! I have never made cookies like yours so I wouldnt even know where to begin let alone what the icing terms are you use (like 20 second icing!!!!). I do have a facebook page (theCAKEco) and a webpage (www.thecakeco.ca). If you have the time, as I know you are uber busy, and could email me back Id LOVE to hear what you have to say and take any guidance or suggestions.
Thanks so much!!!!
Again, LOVE LOVE LOVE your work!!!
Melly
your blog is so much fun……I check it almost daily……question…….when you use the 20 second icing what tip size do you use with the squeeze bottle?……do you also use the same icing for writing and what tip do you use for that? Thank you in advance.
I am thoroughly enjoying your site. I’m new decorating cookies, even though I’ve cooked and baked for years. Thanks for providing these enjoyable tutorials.
hello question for you, My son is getting married in June when he comes home from Afghanistan and I was wondering if I make wedding cookies and bag them with the ribbon and all, can I freeze them like that? so can a decorated cookie be frozen basically and if so how do I need to store it for 2 months?
Thank you
I love your website! Your sugar cookie recipe is awesome and I’m learning so much from watching your videos! Thanks so much for all the time you put into this!
I think I love you! LOL! I have been decorating cakes and cookies for years (as a hobby, not a profession) and I have learned so many tricks from you today I can’t wait to make my next batch of cookies!
todo hermosisimo como hago para oirlo en español no hablo ingles, gracias todo eso me fascina y estoy aprendiendo todos los dias mas.