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Okay! Post your FAVORITE Icing Recipe for Christmas Cutouts!!! :)

post #1 of 10
Thread Starter 

I never have one that I LOVE LOVE LOVE!  I am looking for something that turns out hard to the touch like you see on the cutouts at the store, but that doesn't taste gross and chalky like the confectioners sugar/milk combo or water combo or whatever.... so..... does anyone have a yummy one?  We are going to do cut outs this weekend and I'd love to find a new recipe!  

Post here!!! :) :) :)

post #2 of 10

Browned butter icing:

 

6 T browned butter

1.5 cups confectioners sugar

3 T hot milk

 

It's SOOOOOOOOOOOOOOOOOOO good!!

post #3 of 10


 

Quote:
Originally Posted by Jayray View Post

Browned butter icing:

 

6 T browned butter

1.5 cups confectioners sugar

3 T hot milk

 

It's SOOOOOOOOOOOOOOOOOOO good!!



Can you explain browned butter to me?  is it just 6 T of butter browned in a pan - how do you keep from burning it?

post #4 of 10

Just melt it over medium heat and wait until it's kind of toasty brown--don't stir or anything.  There will be some little brown bits that form, that's okay.  Just keep an eye on it.  It takes a few minutes.

 

P.S.  The icing will be a light brown.  If you put enough food coloring in it, you can color it like any other icing, though. 

post #5 of 10
Quote:
Originally Posted by Jayray View Post

Just melt it over medium heat and wait until it's kind of toasty brown--don't stir or anything.  There will be some little brown bits that form, that's okay.  Just keep an eye on it.  It takes a few minutes.

 

P.S.  The icing will be a light brown.  If you put enough food coloring in it, you can color it like any other icing, though. 

 

Thanks - I am going to try this!
 

post #6 of 10

One egg white to one cup sifted icing (confectioners) sugar.  Some people use meringue powder instead of the egg white but I have never had a problem with it.  If your eggs are extra large you could up the sugar a tad.

post #7 of 10

I just use powdered sugar and milk or water. You can play with the consistency to get it just where you want it, and it dries hard. I don't think this tastes "chalky" at all--but you can add a little vanilla citrus extract if you'd like to vary the flavor. This is what I've always used for decorating our sugar cookies. 

post #8 of 10
Thread Starter 

Thanks ladies!  I've done both the egg/confectioners sugar and the milk/water/confectioners sugar and just haven't been crazy about it... I really love the icing at Wegmans (if you have a wegmans nearby and know about their amazing sugar cookies that they decorate)... but I think I'll try the browned butter one and see what happens. :)

I wanted to do cut outs this weekend but just not enough hours in the day!  I made the dough today though and the girls have off tomorrow so the plan is to do them tomorrow.  I'll let you know what happens. :) I finally have a great cookie recipe so as soon as I love my icing I'll be set!  Baking for the holidays is so fun!

post #9 of 10

Yeah, I was planning on doing sugar cookies today too... But sort of forgot that DH has his vasectomy today, which I obviously have to drive him to... SO! Maybe this afternoon? Or thursday?? I have no idea when I'm going to get everything baked! AAHHH!!

post #10 of 10

They always take me longer than I think they would!

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