This year I decided to keep things simple with my Valentine’s Day cookies by using the wet on wet technique. This technique involves only flood consistency royal icing, which means less mixing (yay!). Watch the video tutorial on how to decorate simple valentine’s day cookies with royal icing below!
Here’s what you’ll need to create these cookies.
These supplies can be found in my Amazon Store unless otherwise noted.
Roll out cookie recipe (my cookie recipe is available in the tutorial shop)
Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.
Hold edge of cookie with two fingers, then carefully dip face of cookie into frosting.Pull out of frosting then lightly scrape surface across skewer to remove excess. Decorate with sprinkles etc while wet (so they stick). Or dry completely before piping on details.
Use a scribe tool to help evenly distribute the icing. Pipe dots of white flood consistency royal icing with a decorating tip 2 while the pink icing is still wet. To make hearts, ice the cookie with pink icing and pipe dots of red. Drag the scribe tool through the dots to create hearts while the icing is still wet.
If you want to make your cookies in advance… totally doable! 1 week before event: I start the process UP TO 1 week before the event and don't do any freezing in this time period (either of the icing or cookies).
Make sure you're using the paddle attachment of a stand mixer to make your royal icing and not the whisk attachment. Using the paddle attachment will ensure that you are mixing your royal icing just enough without incorporating too much air, which can cause annoying air bubbles later on when you ice your cookies.
You should NOT put royal icing cookies in an airtight container until they're completely dry. The icing needs to be exposed to the air to dry. This usually takes about overnight (approximately 8 hours).
You should NOT put royal icing cookies in an airtight container until they're completely dry. The icing needs to be exposed to the air to dry. This usually takes about overnight (approximately 8 hours).
Corn syrup helps give shine and also a soft-bite to your icing. Without corn syrup, your royal icing can be as hard as a rock, and no one wants to chip a tooth on a cookie. I use 1 Tablespoon of Karo Light Corn Syrup in my icing recipe. I've seen some cookiers use more but this ratio works well for me.
This is a common hack for drying royal icing; however, it is not an effective method. The cold and damp air in the fridge doesn't allow the icing to dry and can make your baking go soft. Similarly, avoid putting your baked goods in the freezer to dry, as the condensation can ruin the icing.
Cratering refers to the formation of small depressions or pits on the surface of royal icing cookies during the drying process, making it particularly frustrating because your cookies look fine as you work on them, and as it dries, these little craters start to form, and it becomes difficult to fill them in later.
The sugar should not be at all gritty, or it will plug pastry tips when doing fine piping work. As always, it's best to weigh all ingredients for most accuracy and consistency, and to add the egg whites gradually. The icing should be very stiff coming off the mixer, at what I refer to as my “glue” consistency.
Hands down, it would be the round ones. They are so versatile. To make royal icing transfers, for instance, you use the round tips. Once you become familiar enough with consistencies, you'll find a lot of times, you don't need to waste time with couplers and tips.
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