Royal Icing For Lovebug And One Piece Cookies Recipes

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Steps:

• In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Steps:

• Using a hand mixer with the beater attachments, beat together meringue powder with 1 cup water until peaks form. Add sugar and continue mixing until smooth. If mixture seems too thick, add water, 1 tablespoon at a time, and mix until desired consistency is reached. If mixture seems too thin, add confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.

Steps:

• Mix together 1/2 cup royal icing with the black or brown food coloring until desired shade is reached. Transfer to a small squirt bottle. To create the head of the ladybug, outline the area with black or brown icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add silver dragees to create eyes. Sprinkle head with black or brown sanding sugar. Let dry.
• Mix together 1 cup royal icing with the red or pink food coloring until desired shade is reached. Set aside 1/4 cup red or pink icing and transfer remaining red or pink icing to a small squirt bottle. To create body, outline the area with red or pink icing (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick or offset spatula to spread evenly. Using tweezers, add white dragees to create spots. Let dry.
• To create black or brown spots on cookie, squeeze two 1/2-inch dots of black or brown icing about 1/2-inch apart from one another in the center of the body (see template). If necessary, use a toothpick to spread evenly. Using tweezers, add a heart candy to each spot. To create remaining black or brown spots on cookie, squeeze dots of black or brown icing about the same size as the white dragees over body (see template). If necessary, use a toothpick to spread evenly. Let dry.
• Add more red or pink food coloring to reserved 1/4 cup red or pink icing to create a darker shade of red or pink. Transfer to a small squirt bottle. Using dark red or pink icing, make an outline around the body of the ladybug and down the center (see template). Let dry.