*This is the quickest RI to make and the fastest drying!

Cookies can be iced, bagged and ready to go in 3-5 hours with no dehydrator.

A couple notes of interest:

  • This RI recipe mixes to a semi-stiff consistency. (Think buttercream.) You can separate into individual containers and add a litlle water till you achieve the consistency you desire. If you want very stiff RI to do piped flowers, etc. add an additional  1/2 cup of powdered sugar.
  • This icing will dry to a semi- matte finish with a soft glow. You can add 1 additional tsp of corn syrup for more gloss.
  •  I use CK Meringue powder ONLY. Buy it online or at cake supply stores. Not expensive. It makes a BIG difference in taste and consistency in my book. Sorry, Wilton -I do still love you for other things
  • If you are planning on doing wet on wet-don't ice a few cookies and then go back to add your other color. Work one cookie at a time for best results.
  • This will keep in the fridge for at least two weeks-if not longer. Use airtight containers to store. To use again, just mix thoroughly with a spatula to incorporate any separation.

Here's the recipe:

2 lb bag of powdered sugar ( I use Walmart's)

6 tbsp of CK Meringue Powder

3/4 tsp of Cream of Tartar

5 oz warm water

1 tsp Clear Butter Flavor (I use Wilton's)

2 tsp Clear Vanilla Flavor (I use Wilton's) You can also use almond, lemon or whatever you choose!

1 tbsp of Light Corn Syrup

Directions:

  •  Mix your meringue powder and warm water with your WHISK attachment on medium high speed until it is thickened up and doubled in size (about 1 min)
  • Add Cream of Tartar, Butter & Vanilla Flavors. Mix about 30 secs.
  •  Still using whisk attachment, add half bag of powdered sugar and mix on LOW until smooth - about 30 secs. ( If you have a plastic cover- great! If not wrap a clean tea towel around mixer to keep sugar in.)
  • Add Corn Syrup, mix in (10 secs)
  •  Stop mixer and add remaining Powdered Sugar. Mix on medium-low for 30 secs, then scrape down sides of bowl. Mix for ONE more minute.
  • Makes enough RI to ice about 3-4 dozen medium cookies.
  •  Immediately store in airtight container(s)
  •  Voila! Done with less than 4 minutes mixing time start to finish!

If you have a question, please feel free to ask me here! -Karen

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Original Post

Thanks y'all --I hated waiting on cookies to dry. I might have given up on cookies if I hadn't played around with batches & batches of RI until I found the right combination of ingredients. And I wasn't a big fan of letting the RI mix for 5-10 minutes either.

 If I do a dozen cookies, by the time I finish flooding the last cookie, the first one is ready for detail.  And Nancy- CK's MP does make a difference-in both taste and texture. Worth giving it a try! 

I used this recipe with my last batch of cookies and it is AMAZING!  I couldn't believe how fast it set!  I was afraid that the result of the lightning speed setting would be a HARD icing but the bite was perfect.  Thank you for posting because now I have my new go-to recipe.

Thanks Jen

Kathy Cooper--For me it isn't about the results of over-mixing or mixing a long time. Many RI recipes call for 5-10 mins of mixing.  I have worked with RI in every conceivable way and found that mixing more than a minute just isn't necessary. Some believe that mixing longer creates a shinier icing and it does somewhat--however, by adding the corn syrup you create a shinier icing without a 5-10 min workout for you & your mixer

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