Okay, so, I felt like I got pretty well ahead of my holiday baking and now it’s fourish days until the BIG day. All the baking is done, including my grandma’s old fashioned cut out sugar cookies. Growing up, it was a free for all when it came to decorating, and it was always powdered sugar + water + food coloring.
This is my second year doing my own treat boxes as gifts, and my first year doing absolutely everything from scratch. I have roughly 75 sugar cookies to decorate and the plan is to do so Friday afternoon. If I were to prep a massive batch, divvy up & color/put in pastry bags (not snipped until day of), would the icing be okay until then? Given that the bags are tightly tied and that I let the icing come to room temp before decorating?
I’m planning on sticking to the basic recipe I was taught, but will be adding corn syrup for shine and a dash of vanilla. I want to prep as much as I can but I don’t want to do all that work just to have some dried out crusty icing. TIA everyone!
[link] [comments]
from AskCulinary https://ift.tt/eW9KZJk
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment