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Cookie icing
There is nothing more exciting than painting shortbread cookies with children. Delicious, fast, easy and fun. The main thing is to choose the right glaze. For example, caramel glaze for cookies. Its main ingredient is brown sugar.
How to cook Cookie icing
Step 1
Place the butter in a saucepan or heavy-bottomed pan. Melt over medium heat. Add the milk and brown sugar. Stir until the crystals dissolve, about 1 minute. Remove the mixture from the heat.
Step 2
Add 1/2 of the powdered sugar. Beat with a mixer. Let cool to room temperature. Add vanilla and the rest of the powdered sugar. Beat again with a mixer until smooth.
Cookie icing - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute margarine for butter, but keep in mind it may slightly alter the flavor and texture of the icing. For best results, use a high-quality margarine with a similar fat content to butter.
This icing can be stored in an airtight container in the refrigerator for up to 2 weeks. If it thickens too much upon cooling, let it sit at room temperature and stir in a splash of milk to adjust the consistency.
Absolutely! Replace the butter with a plant-based alternative (like coconut oil or vegan butter) and use a dairy-free milk (such as almond or oat milk). Ensure your powdered sugar is vegan, as some brands use bone char in processing.
Yes, but you may need to adjust the consistency. For detailed piping, aim for a thicker icing by adding a bit more powdered sugar. For flooding cookies, thin it with a teaspoon of milk at a time until desired texture is reached.
Try substituting powdered erythritol or a monk fruit sweetener blend for the powdered sugar. Keep in mind sugar alternatives may behave differently, so adjust the liquid (milk) as needed for proper texture.
Yes, this icing freezes well for up to 3 months. Store in an airtight container, leaving some headspace for expansion. Thaw overnight in the refrigerator and re-whip briefly before using to restore smoothness.
Add gel food coloring after the final mixing step, as liquids can alter consistency. Gel colors provide vibrant hues without thinning the icing. Start with a small amount and mix thoroughly before adding more.
While designed for cookies, this icing works well as a simple cake glaze. For cupcakes, it's best for drizzling rather than full frosting—adjust thickness with more sugar for stiffness or more milk for a pourable consistency.
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