Honestly, the only time I use royal icing is when I want to ice beautiful sugar cookie cutouts. You can’t just eat one cookie after tasting this dynamic duo. It will be hard to stop yourself from eating more and more. The soft sugar cookie and flavorful royal icing not only tastes good but also creates a very elegant look that you can’t get from any other icing or frosting. This recipe will ice about 40 large cookies.
- 16 ounces of powdered sugar (1/2 of a 32 ounce bag)
- 1 tablespoon unsalted butter, softened
- 4 to 5 tablespoons of milk
Mix the powdered sugar and butter together along with 1 to 2 tablespoons of milk. Keep adding the milk until you get the desired consistency. (When decorated cookies there are 2 consistency you need: stiff and soft peaks; stiff is used for outlining and soft is used for filling in) To check for the right consistency, run a knife the icing and if it molds back together slowly, that’s the right consistency. However; you don’t want it to thin because then it will never dry.