Icing for Cookies

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Recipe's preparation

Weigh into bowl 500g icing sugar

mill on speed 9 for 20 seconds

Scrape down sides with spatula

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Weigh egg whites into MC

Add to thermomix bowl

squeeze lemon juice leaving MC in place to catch pips (then discard)

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Blend on Speed 5 for 30-40 seconds

Transfer to several bowls depending on how many colours needed

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To get desired piping consistency, use a spray bottle and thin down.

10 second icing rule (drag a butter knife through your icing using a timer, your icing should return back to flat shape by 10 second mark....anything less than this your icing is too thin and you will need to add some sieved icing sugar)  Add more water if too thick.

Pour your icing into a prepared icing bag with a wilton tip 2 or 3 (i use 2)

It is easiest to do this inside a tall glass or cup and then secure your bag with an elastic band or stay fresh clip (my preference)

 

If colouring, I add a few drops of wilton colour pastes when watering down

Test your icing on less desirable cookies first to see if you have the correct consistency

Ice the edges of your cookie first then fill in the middle, use a toothpick to spread piped icing around evenly and pop any air bubbles.  I also shake my cookies and tap on the bench a little to bring air bubbles to the surface.

Wet on wet icing

To ice your biscuits quickly with different colours using several different piping bags you can ice straight away, you will get a smooth icing look

For 3D look or piping that pops out, wait for first colour to dry well before adding second colour

Leave to dry in a sealed container for 24hours before bagging up as gifts, or will stay fresh in a sealed container for up to 4 weeks

Practice makes perfect :-)

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