“Spread and sprinkle”
The most common way to decorate Christmas cookies is to “spread and sprinkle.” That is, you use a spreadable icing, either premade
or from a recipe, and sprinkle the tops with decorations. That’s where the magic usually comes in. Decorations don’t add much flavor, but they sure make the cookies beautiful. Most commonly used are decorating sugars and Jimmies. You can also buy white colored sugar crystals and tint them with food color gels to make your own colored decorating sugars. Ic- ing and frosting can also add color and decora- tion by using food color gels.
Candy bark adds flavor as well as color. It’s a combination of crushed candy—usually in- tensely flavored candy—and white chocolate. It costs more but tastes much better.
Lastly, don’t forget the meringue powder. Meringue powder is basically sugared, flavored dry egg whites. A little will make your frosting firm so it will not mar and smear so easily. We typically add two tablespoons when we make cookie icing. The royal icing used to make cake decorations—like the flowers and leaves on
a wedding cake—is hardened with meringue powder.
Message me to order this Fantastic Meringue powder, or the decorating sugar, Jimmies, frostings, etc etc etc…..!!!
The most common way to decorate Christmas cookies is to “spread and sprinkle.” That is, you use a spreadable icing, either premade
or from a recipe, and sprinkle the tops with decorations. That’s where the magic usually comes in. Decorations don’t add much flavor, but they sure make the cookies beautiful. Most commonly used are decorating sugars and Jimmies. You can also buy white colored sugar crystals and tint them with food color gels to make your own colored decorating sugars. Ic- ing and frosting can also add color and decora- tion by using food color gels.
Candy bark adds flavor as well as color. It’s a combination of crushed candy—usually in- tensely flavored candy—and white chocolate. It costs more but tastes much better.
Lastly, don’t forget the meringue powder. Meringue powder is basically sugared, flavored dry egg whites. A little will make your frosting firm so it will not mar and smear so easily. We typically add two tablespoons when we make cookie icing. The royal icing used to make cake decorations—like the flowers and leaves on
a wedding cake—is hardened with meringue powder.
Message me to order this Fantastic Meringue powder, or the decorating sugar, Jimmies, frostings, etc etc etc…..!!!
No comments:
Post a Comment