Vanilla bean Sugar Cookies
1 cup slightly softened salted butter
1 ¾ cup granulated white sugar (or half brown, half white sugar)
2 large or extra large eggs
1/3 Cup sour cream (2.5 ounces)
1 Tbs flavoring of your choice (I use, vanilla, lemon, almond)
½  teaspoon salt
¼  teaspoon baking powder
¼ teaspoon baking soda
5-51/2 Cups flour (675-700 grams, I weigh mine to get same results every time) 

Cream the butter and both sugars together. Add the eggs, sour cream and the flavoring and mix thoroughly. Add the flour, salt and baking powder and baking soda and mix to form dough. Dough should not be crumbly or sticky but firm.

Let chill if you can over night or a few hours.

Bake at 350F. If you roll to 1/4" thick, bake for about 8-10 minutes.

This recipe I tweaked from LilaLoa’s recipe you can find it at this website.

Royal Icing Glaze
by Natalie Puikkonen

3TBS Meringue Powder (or egg white powder if using egg white I believe that is 3-4 egg whites)
¾ cup warm water
1 TBS lemon juice (must use if not using meringue powder because it stabilizes the egg whites)
1 TBS of any flavoring your choose. (I use vanilla, lemon emulsion, and butter emulsion)
2 LBS powdered sugar
1 TBS of corn syrup or food grade glycerin (optional)

Place meringue powder, lemon juice, water in the CLEAN bowl of a stand mixer with whisk attachment.  A hand mixer will work for this too.  (If using egg white powder just give the water and powder a quick stir and then let sit for 5 minutes before proceeding) * Beat on medium high until the mixture is to a soft peak. Add the powdered sugar and start mixing on low until the sugar starts to incorporate then add extracts and corn syrup and glycerin if using. You don’t have to add the last two ingredients but it gives the icing a softer bite and does not dry as hard.  Mix on low until ingredients are incorporated then kick it up to medium high and beat for about 3 minutes.  Beat until right before it starts getting shiny. It should be a stiff consistency Keep an eye on your icing.  When it's done, scoop it into a Tupperware, place a piece of saran wrap over the top and close the lid to store (if needed).

*if you use egg white powder you need to do this step so that the powder will dissolve or else you will get little lumps in your icing and you don’t want that and it will clog your icing tips.

American Butter Cream

2 sticks of salted butter 
1/4 Cup shortening
1 pound bag of confectioner’s sugar
1/8 cup cream or milk
1 1/2 tsp flavoring of choice

Cream butter/shortening until white and fluffy. Add milk or cream, mix. Add sugar all at once, turn mixer to low or you will have a mess. Add more liquid as necessary to attain desired consistency. Mix on high for a quick minute until well blended. Scrape sides, mix again. Add extracts.

Whip on medium high for 4-5 minutes this makes it light and fluffy. Remove bowl from stand and stir by hand for 20 turns to get out airbubbles. Color as desired and your ready to go.

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