Cookie Paints Recipes
ROYAL ICING COOKIE PAINT
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes.
- STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork.
- Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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5/5 (41)Total Time 5 minsCategory DessertCalories 6 per serving
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5/5 (41)Total Time 5 minsCategory DessertCalories 6 per serving
- Mix the ingredients in a small stain-resistant bowl, adding more coloring or vodka as needed until color reaches desired concentration.
- Mix the ingredients in a small stain-resistant bowl, adding more luster or vodka as needed. ‘Paint’ should be pretty concentrated and will have to be constantly stirred, as it will separate. The best ‘technique’ is to dab the brush where the liquid meets the bowl and press the brush against the side to remove excess liquid.
- Regular edible paint won’t work on waxy chocolate surfaces. This edible chocolate paint is good right out of the bottle for detailed painting on chocolate. No mixing required.
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