Cake Journey Lesson 36 - Decorating with Flowing Royal Icing

Join Wilton Certified instructor, Donna Foulk in a Cake Decorating Journey, from Simple to Fantastic. In Lesson 36 she shows us how to use flowing royal icing to make delicious cookies. Visit her supporting web site www.cakearts.co... for accompanying materials. SUBSCRIBE TO THIS CHANNEL SO YOU WON'T MISS ANY LESSONS AS THEY ARE ADDED!
Buttery Sugar Cookie Recipe
1 cup (2 sticks) unsalted butter, softened
3 ounces cream cheese, softened
3/4 cup cane sugar
1 egg
1 teaspoon vanilla
3 cups all purpose flour
1- Mix the butter and cream cheese with a medium speed electric mixer until well blended (2-3 minutes)
2- Add the sugar and vanilla and continue blending until light and fluffy
3- Add the egg scraping the bowl until its all well blended
4- Add the flour one cup at a time. scraping the bowl until the flour is just well incorporated, DO NOT OVER MIX
5- Divide the dough in half, flatten by hand into 2 patties about 1 1/2 inches thick
6- Wrap the patties in plastic wrap and refrigerate for for at least 2 hours until firm
7- Using a rolling pin, roll out the dough to about 1/4 inch thick and cut out your shapes with cookie cutters
8- Preheat oven to 375°, Put your cutouts on buttered cookie sheets or parchment paper and bake until edges are light brown- about 9 minutes