Brandy DeLeon's Decorating icing and cookie recipe

BRANDY DeLEON'S CLASSROOM BUTTER CREAM ICING

 1-1/2 cup softened butter

1 c. shortening

1 T vanilla

2 lbs powdered sugar

1-2 T milk (optional)

food coloring

Cream better and shortening and then add all of the powdered sugar.

Mix until all the sugar is incorporated then add vanilla and mix until creamy

Add milk 2 T at a time until you reach desired consistency.

BRANDY'S BASIC SUGAR COOKIE

1 c. (2 sticks) of READ unsalted BUTTER, softened

1-1/2 cup confectioer's sugar

1 egg

2-3 t. almond

2-3/4 cup all-purpose flour

2 t. baking powder

1 t. salt

INSTRUCTIONS

1.  Cream together softened butter and confectioner's sugar.  Crack the egg into a separate bowl, and add the flavoring.  I use emulsions, but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, ad salt, then add little by little to the mixture.  I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give but does not stick to my fingers.

2.  Roll out on parchment to about 1/4" thick use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 2-2 1/2 dozen, doubled it makes 4-5 dozen.

NOTES:

The dough DOES not need to be refrigerated.

The dough needs to rest a little after mixing.  It will firm up a little bit after a minute or two

The receipt doubles well

Baking times are approximate.  You must KNOW your oven.  Watch them the first few times you bake them. Get a thermometer, and do not overbake  If the cookies are browning you have gone too far.

This dough can be flavored any way you like2-1/2      

The cookies freeze well.

There is a lot of leavener in these cookies.  This is not a typo.  The general rule is less leavener so they don't spread, but I've never been one to follow the rules.

This recipe does spread a little.  If you don't like that add a little flour. Speaking of flour, start with 2-1/2 cups Add another 1/4 cup flour if the dough seems too sticky.  Ifnyou don't like salt leave it out altogether. If you only have salted butter, use that and reduce the salt.

I prefer decorating day-old cookies. They are less likely to leach oil back into your icig if they have had a day or two to 'dry out'.  they are still soft, however.

https://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/

ROYAL ICING RECIPE AND MIXING TIPS

1 pound powdered sugar (4 cups)

1/3 cup warm water

1/4 cup meringue powder

1 t flavoring

DIRECTIONS

1.  Pour 1/3 cup warm water into mixer. The warm water will help dissolve the meringue powder

2.  Add 1/4 cup meringue powder

3.  Mix for a minute or so on medium speed until fluff and foamy.  Scrap sides if necessary

4.  Add 1 t of flavor and mix until incorporated

5.  Once fluffy and foamy, add powdered sugar.  Keep mixer on low, add slowly.

6.  Once all he sugar is added, increase the speed to medium/low speed. The time can vary from 4-7 minutes. Beat until it changes from an ivory color to a white.

7.  Pull the blade out.  If a soft peak forms you're ready to start coloring your icing.

8.  Remove a small portion 1/4-1/2 cp for piping and use the remaining for flooding

9.  To make flood icing, slowly add water 1 t. at a time until the icing thins to desired consistency. Run your spatula through the icing.  Count how long it takes the line to disappear.  You want the line to disappear around 10 seconds.

http://www.flourboxbakery.com

BRANDY'S ROYAL ICING RECIPE FOR SOFTER ICING AND MIXING TIPS

3/4 cup of warm water

4 T meringue Powder

1 t. of Cream of Tarter

2 lbs powdered sugar

1 t glycerin

2 t vanilla

DIRECTIONS

1.  Pour 3/4 cup warm water into mixer.  The warm water will help to dissolve the Meringue Powder

2.  Add 4 T Meringue Powder and 1 t of Cream of Tartar and mis with paddle til frothy

3.  Add half of the powdered sugar, Glycerin, and vanilla.  Mix til chunky

4.  Add 2nd half of p[powdered sugar  Mix on slow and then medium and then high til it turns white, about 1-2 minutes.  Like Marshmallow

5.  Then take out a small amount and add gel food coloring and this is your decorator frosting.

6.  Take more frosting for flood and add food coloring and then water slowly til you run a knife through it and to 20 and the line should be gone.

BRANDY USES TIPLESS BAGS AND AMERICOLOR GEL.