How To Decorate 4th Of July Cookies With Royal Icing
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- Опубликовано: 25 июл 2024
- My confetti cookie recipe and royal icing recipe are in my Cookie Art Club: sweetambs.mn.co/
Royal Icing 101: sweetambs.mn.co/posts/beginne...
Hi, I'm Amber! I’m a graduate of The Culinary Institute of America and I’ve been decorating cookies professionally for over 12 years. If you’re looking for cookie decorating advice, tutorials, and inspiration, you’ve come to the right place. Subscribe now to stay inspired. You can also find me in my Cookie Art Club, where you'll enjoy exclusive benefits like exclusive tutorial and recipes. Sign up here: sweetambs.mn.co/
Supplies
Chilled sheet of confetti cookie dough
3-3/8” round cookie cutter
2-1/2” star cookie cutter
Flood consistency royal icing in dark blue and white
Medium consistency royal icing in white
In between medium and flood consistency royal icing in red and white
Scribe tool
12" decorating bags
Decorating tips 2 and 3
Couplers & Bag ties
Edible ink marker
Ruler
Small offset spatula
Icing Colors (I used Ann Clark colors for this project, but you can use whatever brand you are comfortable with)
Royal Blue
Super Red
Prep Instructions
Cut the cookies from a chilled sheet of cookie dough. Place the cookies onto a baking sheet lined with parchment paper or a perforated baking mat. Bake the cookies at 350˚F for 10-12 minutes. Allow the cookies to cool completely before decorating.
Make the royal icing according to the instructions. The icing should hold a stiff peak. This is stiff consistency icing.
The instructions to thin and color the icing are for 12 cookies. Adjust these amounts as necessary depending on how many cookies you are decorating.
Thin about 1-½ cups of icing to flood consistency (15-20 second count).
Color about 1 cup of flood consistency icing blue by adding 3-4 drops of Royal Blue. Leave the rest of the flood consistency icing white.
Thin about 1 cup of icing to medium consistency (soft peak). Set aside about ¼ cup of icing for the borders. Thin the rest of the icing slightly (not quite to flood but thinner than medium). Split it in half and color one half red by adding 2-3 drops of Super Red food coloring. Leave the rest of the icing white. Cover the icing tightly until you are ready to fill the decorating bags.
Store any unused icing in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Decorating Instructions
Fill tipless decorating bags with red and white thinned medium consistency icing. Secure the top of the bags with a bag tie or rubber band to prevent the icing from spilling out as you decorate.
Trace the star cookie cutter on the back of a cookie with an edible ink marker. Use the ruler to make ¼” marks and draw horizontal lines across the star.
Fill in the stripes with the red and white icing. Use the offset spatula to spread the icing and flatten the stripes. If you need to go over it more than once, wipe the spatula on a damp paper towel and then dry it.
Press the star cookie cutter into the wet icing.
Fit a decorating bag with a coupler and a decorating tip 2. Fill it with blue flood consistency icing. Fit another bag with a coupler and a decorating tip 3. Fill it with white flood consistency icing. Secure the top of the bags with a bag tie or rubber band.
Working with 1 or 2 sections at a time, fill in the area around the star with the blue icing. Use the scribe tool to help shape the icing and bring it a little closer to the edge.
While the blue icing is still wet, pipe dots with white flood consistency icing. Starting from the center of the dot, drag the scribe tool through the icing to make the dots into stars. Wipe the scribe tool on a damp paper towel in between each swipe through the icing.
Pipe a few small white dots in between the stars.
Repeat steps 6-8 to cover the rest of the cookie. Allow the icing to dry for at least an hour or overnight.
Fit a decorating bag with a coupler and a decorating tip 2. Fill the bag with white medium consistency icing. Secure the top of the bags with a bag tie or rubber band.
Pipe a dot border along the inside edge of the star and around the outside edge of the cookie.
Enjoy the cookies right away or let them dry overnight if you will be packaging them.
Empty the icing into airtight containers and store it in the refrigerator. You can store any leftovers for up to 2 weeks in the fridge or up to 3 months in the freezer. 
Хобби
We could also pipe the white stripes and let them crust & then brush them with white luster dust.
SLAYYYYYYYYYY!!!!!
These cookies are awesome🙃
Thank you! ☺️
So pretty, Amber.
Hi!
I Love u work. ❤❤
Thank you so much! ☺️
What a great way to decorate some patriotic cookies! I love them! 😍🇺🇸
Thank you, Camille! ❤️
Hello Amber, these are soo beautiful❤️🤍💙I would love to place my order.😉🇺🇸 Truely love to see your beautiful ideas.💜
Thank you but unfortunately, I don’t sell my cookies
@@Sweetambs I know, just teasing, is all.💜