Cookie icing may be used in the same ways as royal icing, however it does not dry as firm as royal icing. It works well for flooding cookies or piping designs into wet frosting. Cookie frosting takes time to set, but it should be ready in less than an hour. Once set, you can keep it in a sealed container at room temperature for up to three days.
There are two types of cookie icing: white and colored. White icing is simply powdered sugar and water mixed together until smooth. It can be tinted with color additives such as cream of tartar or black food coloring. Colored icing is made the same way, except that tinted powder sugars are used instead. The colors available range from soft pastels to vibrant blues and reds.
You can use either regular or low-fat milk in making cookie dough. Low-fat milk has fewer nutrients than regular milk, so choose your recipes wisely. You will need approximately 1 cup of powdered sugar for every 2 cups of liquid you use when making cookie dough. Add more powdered sugar if you want softer cookies; add more liquid if you want crunchier cookies. Either way, your cookies will be tasty!
Cookie icing is easy to make and very flexible. You can use it to decorate any type of cookie, including drop cookies, bar cookies, and cake pops.
Royal icing used to adorn cookies may be dried in the same manner, but it should only take around eight hours to dry because it is spread in a thin layer on the cookie. If left longer, the icing will become hard and break down the cookie.
When making royal icing, it is important to let the icing dry completely before moving or storing the baked item. If you try to move or store the cookie while the icing is still wet, the moisture will cause the icing to soften or melt away.
So, to sum up, royal icings can remain soft for some time after baking if kept in a humid environment, but they should be covered or stored somewhere else once baked. They can also be frozen for later use if necessary.
When royal icing is wet, it becomes extremely shiny, glossy, and vivid. As a result, when it dries to an almost matte finish, it might be disappointing. For years, I've air-dried my royal icing-decorated cookies (and years and years). They usually dry with a little gloss, rather than completely matte. But lately, I've been using parchment paper as an alternative-it makes clean up a snap!
Flood-consistency Royal icing is a thinner, runnier icing that fills in (or "floods") an area of the biscuit that has been drawn in piping or 15-second consistency icing. It's the quickest way to cover a cookie in icing. If you make it too runny, it will splatter as it pours over your pipes. The key to making flood-consistency royal icing is adding enough powdered sugar until you get a doughlike substance that flows under its own weight.
The easiest way to determine how much powdered sugar to use is to measure out a cup for a start and then add more if needed. You can also put a heaping teaspoon full of powdered sugar in a bowl and mix it with a small amount of water to make a paste. Test the consistency of this mixture on a piece of paper. If it is too dry, add more water; if it is too wet, add more powdered sugar.
You can store leftover powdered sugar in an airtight container for up to 1 month.
To make royal icing, take half of a cup of powdered sugar and add enough water to make a thick paste. Keep adding more powdered sugar and water until you reach the desired thickness. No matter what type of icing you are making, always stir vigorously after each addition of liquid to prevent clumping.
Royal icings are used mainly for decorating cookies but they can be used as fillings for cakes as well.