JAKECORR: I use water. There is a fine line as to how much water to add too. It all depends on how much initially you are trying to thin down. If you add too much water, the mixture will look separated. Be aware of this. You can also add a little bit of corn syrup.....not much....to thin it down too. If you go overboard with that then it gets really, REALLY sweet tasting.
Best bet here is to just add a little bit, blend well, see what you get, and add a touch more if need be. ADD SLOW!
SUSAN: I would not recommend this recipe for your task at hand.
Also, with the Alice's RI, I understand that you will have 2 seperate batches, is that right? One that you outline the cookie with that is a little thicker and one that you fill in with that is a little thinner? Can you clarify this and also what types of consistency we are talking about? I just don't want to have icing running all over the place! HA!
Thanks so much for all the advise you give! And to the others too! This forum is the BEST!
CUPCAKEDIVA: I use the rolling pin rings so that I get an even thickness for all of my cookies. They are rolled to 1/2" thickness. I place the stick inside of the cookie BEFORE baking. I know I can't get as many cookies on one sheet, but that is ok with me. You can place them on the back of the cookie too after they have already baked. What you do there is dip your cookie in some melted chocolate and then lay it on the back of the cookie. Let that dry completely before attempting to decorate the front.
Depending on exactly how many cookies I need to make will depend on if I need to make separate batches. Typically, I will make just one double batch up all at once. I use a little less water initially so that my icing is stiffer. So just for an example for you.......say I want to make some pumpkin cookies for Halloween. I will make up a double batch of MRI and add orange food coloring to this. I will scoop out some of the icing and outline all of the cookies all at once. This will set up nicely. If I have any leftover icing in the bag I will squeeze it back out into my bowl and give it a stir with a spoon. I will then add either a touch of water or a little corn syrup to this leftover icing to thin it out. I stir it up just with a spoon. I drop it off of the spoon back into the bowl and when the icing will flatten out and disappear it is ready to flood. I use the chocolate bottles for the flooding icing. They work beautifully!!!!!!!!! My kids love to decorate cookies like that!!!!
Hope that helps,
MRI is used for cookies IMO. You can outline the cookies with a thickened MRI and then thin it down for flooding the cookies. It dries hard enough on the outer exterior of the icing all the while keeping the underside soft. This accepts coloring very well. MRI has a base of butter, meringue powder, water, and flavorings of choice. You thin this down with water for flooding. I have no rhyme or reason to how I make this. I just dump it all in my bowl and beat with the paddle attachment. The taste of this is very good.
The term "flooding" is when you thin down the icing enough so that when placed on the cookie the icing will flood to the outlines. It will have a nice smooth finish.
Hope this answers your questions,
What kind of color medium do you recommend...powder, gel paste, liquid?
Thanks in advance for your help.
MICKIE11j: I use the gel paste or Chefmaster or Americolors liquid colors. MRI dries hard on the outsdie but stays soft on the underside. It is more palatable in my opinion.
Thanks so much!!
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