Cookie Decorating: 1 Cookie 5 Ways - Pt 3

http://www.KarensCookies.net

Part 3 of our One Cookie Five Ways Cookie Decorating Series. This video covers decorating with corn syrup icing and squeeze bottles. This is a neat way to fill in areas after creating your outlines, and still get nice smooth surfaces. This can take quite a while to dry, but if you plan ahead there are some neat things you can pull off with this technique.

Be sure and watch the other videos in this series to see the variety of effects you can achieve by decorating with different methods.

Also, feel free to visit http://www.karenscookies.net for lots more cookie decorating tutorials, recipes, and supplies.

Enjoy!
- Karen

Category:

Howto & Style

Tags:

• Cookie Decorating
• Sugar Cookies
• Cut-out
• Icing
• decorate
• frosting
• piping
• corn syrup icing

[TigersPrettyBunny]

This was seems MUCH more time consuming as far as maintenance and upkeep on the cookie itself.

[KarensCookies]

@TigersPrettyBunny It's really not too bad. Once you practice with it a little bit you'll be able to do it pretty quickly.

[DontCallMeChrissy]

Karen, I would like to try the corn syrup icing. Does the recipe on the website really hold up as an outline and can you write letters with it?

[KarensCookies]

@DontCallMeChrissy Whoops! So sorry-- I didn't see this post till now. The recipe does hold up really well as an outline, but I don't usually write with it. It's hard to get fine detail from this recipe. If I need writing and/or lots of detail, I always go with the Meringue Powder Buttercream (recipe on my site).

[danielaidan]

Hi, I love your cookies....I bought some kits from your website and I am so impressed the way everything was packaged trying them tonight. I have a question about the corn syrup icing, does it dry hard enough to stack like the buttercream one? Also how long can you store the buttercream icing in the bags or in glaze watered down state? Thanks Becky

[KarensCookies]

Weird-- I thought I responded to this already. Sorry! It must not have posted. The corn syrup icing does dry hard enough to stack and bag. It's great for that. You can store corn syrup glaze at room temp for about 4 days, and the buttercream will store for about a week. For more shelf-life info, go to our web site and click on FAQ. Then scroll down to "How long can I store my dough and Icing", and you'll find more info. So glad you were happy with your purchase!

[glamorousgal09]

what recipe do you use for the filling?

[KarensCookies]

It does hold up as an outline very well. I add a little bit of extra powdered sugar to my outlining colors, and it works great. I haven't had a lot of luck writing with it. It's hard for me to get very fine lines with it, but a lot of people do. I usually end up writing with food coloring markers if I use the corn syrup glaze and save writing in frosting for when I'm using buttercream.

[KarensCookies]

You probably could. I haven't tried that because I'm too lazy to make two different types of frosting at a time! :D If I'm working with buttercream, I do everything in that, etc. But I don't see why it wouldn't work. Give it a try! (sorry it took so long to approve this comment. It got lost somewhere!)

[nanaluvren]

Can you use this technique to decorate cookies over an already glazed one (like in part 2) and use the corn syrup to "fill" the color parts and the buttercream to create the dams?