May 02

93 comments

Tea Party Cookies

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tea-party-cookies

These cookies were a lot of fun to make!  It might have to do with the sparkles…

decorated-tea-party-cookies3

Here’s a photo of some of them in artificial light.  The first pic was actually in sunlight – and although it looks darker, the sparkles show up more.  It was hard to capture the shimmer in a photo!

sugar-pot

Resisting the urge to cover them in disco dust was futile; originally I was only going to cover parts of them in the edible glitter… You can see how that turned out.

coffee-urn

Coffee or tea?

apron-cookie

The cookie designs were made using scrapbooking paper and my kopykake projector.

I love the added glimmer disco dust gives to the royal icing.  If you’d like to try it out you can find it here.

Gingerbread of course!   Another batch of tea time.

gingerbread

This is by no means a tutorial… but I’ll share with you a few tools and a recipe I used to make these cookies.   Here are the tools:

tools-used

Tools Used:

1.  Cloth – a damp one nearby to keep the tips clean

2.  Wilton Disposable Decorating Bags

3.  Round Cookie Cutter Set

4.  Wilton Decorating Tip Cover , Set of 4 - These are not a must… You can keep your tips covered in a damp cloth.

5.  Decorating Tip #2 – A bunch of these on hand for different colors is always helpful!

6.  Couplers

7.  Paste Colour – Brown – And other colors too of course!

8.  Americolor Soft Gel Paste – I like Americolor best because I find the darker colors don’t bleed as much when I use it to color royal icing.  I still do like to mix in Wilton colors if I need to achieve a certain hue.

*

I used Peggy Porschen’s sugar cookie and gingerbread recipe, and this time I used Antonia74′s royal icing recipe.


Antonia74′s Royal Icing Recipe

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Ingredients:

6 oz (3/4 cup) of warm water

5 Tablespoons meringue powder

1 teaspoon cream of tartar

1 kilogram (2.25 lbs.) powdered icing sugar

*

Directions:

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

*

Have fun creating!

xo,

Marian

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93 Comments

  1. Gin
    October 5, 2011 at 5:25 pm | Permalink
    52

    Thank you for your website, as a first time cookie decorator I have learnt a lot.

    I made the cookies with no problem, but have had a few issues with the icing.

    When I made the icing, I find that it tastes horribly like the cream of tartar. Is this normal ?
    I had to add nearly double the water for it to still be usable with a number2 tip without busting my hand and it was still thicker than the 10 second rule. Do you have any idea why this would be ?
    Thanks for all your help for a first time decorator!

  2. October 5, 2011 at 11:00 pm | Permalink
    53

    Hi Gin,
    I don’t usually taste the 1 teaspoon of cream of tartar, but maybe my taste buds are not as sensitive as yours ;-)
    Is it possible you added more than one teaspoon?
    No worries though, you can omit the cream of tartar if you like. It seems to help the icing dry quicker.

    For adding water to the icing, the humidity where you are seems to make a big difference. At this time of the year, I usually add about 1/4 cup of water to my icing when it begins to mix.

    For consistency, yes, just keep adding water until you’re happy (10 second rule). Have you seen the 10 second rule video?

    HOpe that helps!

  3. Gin
    October 10, 2011 at 5:18 am | Permalink
    54

    Thanks for your response! Weirdly when dry you could barely taste the tartar, but when wet it was very strong!
    It is very dry here as we have a fireplace but had turned on the humidifier hoping it would help. I added a full extra cup in the end and it still was over 20 seconds!
    Will give it another go!

  4. Amber
    October 21, 2011 at 3:57 am | Permalink
    55

    Hey Marian!

    I’m wondering – do you always use Antonia74′s royal icing recipe? Your icing always looks perfect and I would love to try out the same recipe that you use. So far I’ve only used the one from the Wilton website.

    Thanks so much!
    -Amber

  5. October 21, 2011 at 4:33 am | Permalink
    56

    @ Amber: I do! I used to use Peggy Porschen’s icing recipe as well, (it’s a nice recipe), but I find Antonia74′s faster to make.
    Happy decorating!

  6. Alejandra
    October 29, 2011 at 10:32 pm | Permalink
    57

    Hi Marian, I do LOVE your website, I would like to know if you have a different good royal icing recipe to use in cookies decorating due to in my country there is not meringue powder. What could I use instead? Or a different recipe? Many thanks!

  7. Maggie
    December 11, 2011 at 4:02 pm | Permalink
    58

    Hi,

    If the meringue powder (wilton brand) has creme of tartar in the ingredients, do I need to use more?

    Thanks!
    Maggie

  8. marian
    December 11, 2011 at 5:32 pm | Permalink
    59

    @ Maggie: Yes, I do. Have fun decorating!

  9. Sylvia
    December 21, 2011 at 9:17 am | Permalink
    60

    If I am making a small batch of cookies to decorate can I ‘half’ your favorite royal icing recipe with the same quality and taste? Thanks. BTW … Your web site is beautifully done.

  10. December 21, 2011 at 10:20 am | Permalink
    61

    @ Sylvia: Absolutely, you can!
    Thank you by the way, and have a blast decorating!

  11. January 7, 2012 at 12:34 pm | Permalink
    62

    @ Alejandra:
    you can whip egg white with creme of tartar (or Lemon juice) to medium peak & slowly add powdered sugar to the current consistence. To store, place a damp a paper towel on top & store in air tight containers up to a week in fridge. Just make sure you re-whip it before use.

  12. marian
    January 7, 2012 at 4:13 pm | Permalink
    63

    @ WY: Thanks so much for helping! I appreciate it!

  13. YOLY
    January 8, 2012 at 6:11 pm | Permalink
    64

    I love the way your webside. Thanks so much for helping!. I’m from Mexico I live in Chihuahua and my friends and I thank you !!!

  14. kim
    February 8, 2012 at 9:43 pm | Permalink
    65

    Your cookies look so beautiful.

  15. Emma
    March 15, 2012 at 9:57 am | Permalink
    66

    Dear Marian,
    thank you so much for the great tutorials.I have a quick question. I have tried making royal icing (the egg+lemon) recipy but the icing sugar is crunchy ( I mean you can feel the sugar in your mouth) when you taste it in the liquid state (before you out it on the cookie). You can kind of see grains of sugar in the icing. It is not even close to the smooth and shiny icing you show in your pictures or videos. Is it the quality of the icing sugar? Should I use egg whites at room temp only, and not just out of the fridge? I would appreciate any help!

  16. marian
    March 15, 2012 at 10:02 am | Permalink
    67

    Thank you and my pleasure, @ YOLY and@ kim!

    Hi @ Emma: Have you tried this recipe? http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/ That’s the one I use.

  17. sujitha
    March 21, 2012 at 2:02 pm | Permalink
    68

    do you have the traditional royal icing recipe with egg whites instead the powder??

  18. marian
    March 27, 2012 at 4:32 pm | Permalink
    69

    HI @ sujitha: Yes, it’s in the Recipe section, under Icing, and then under Gingerbread House Icing. For cookies, just take out the cream of tartar, or replace with 1 tsp of cream of tartar. Have fun baking!

  19. Jillian
    April 12, 2012 at 12:46 pm | Permalink
    70

    Hi Marian!! I jusrt found your website and am having so much fun reading, watching your tutorials and decorating cookies!! Your shortbread recipe is to die for!! I was wondering what your opinion is on color flow vs royal icing? I have just used color flow for the first time and thought it tasted better than royal! Any thoughts?! Thank you again for the wonderful website!!

  20. marian
    April 17, 2012 at 2:30 pm | Permalink
    71

    Hi @ Jillian: I actually haven’t tried it! Just bought some the other day to experiment though. I’ll do a post on it in time. xo

  21. Vanessa
    May 15, 2012 at 7:33 am | Permalink
    72

    Hello Marian,
    I love sweetopia and find myself sitting and reading for hours! But i’m a little confused about Disco dust! You use it and eat it but the link to disco dust -comments don’t eat it i’m confused??? Help

  22. May 15, 2012 at 8:32 am | Permalink
    73

    Hi @ Vanessa: Lol. I understand! Disco dust is non-toxic, so not harmful to ingest. It’s not FDA approved (has not been reviewed, or, some sources say, it is in the process of being reviewed), but again, if you eat it, nothing will happen… it is non-toxic and goes through you. I don’t have a problem eating cookies with disco dust, but some people might need them to be FDA approved or not just non-toxic to eat them or feed them to others.
    If I make and serve them, I always let the recipients know that disco dust is non-toxic and not harmful to ingest, but it hasn’t been officially reviewed by the FDA. That way they can make their own choice. Hope that helps!

  23. martha torress
    June 19, 2012 at 3:06 pm | Permalink
    74

    hola me gusta mucho tu receta espero que me queden algo parecido porque nunca lo he hecho, me puedes dar una receta de galletas de mantequilla saludos

  24. Mathea
    December 20, 2012 at 9:05 pm | Permalink
    75

    Hi Marian,
    I love your website and i’m thinking of making Christmas cookies (the marbled ones)and i was wondering how long it takes for the icing to dry and how hard it gets when it does dry… Thank you sooo much your website has been a huge help :)

  25. December 21, 2012 at 1:29 pm | Permalink
    76

    Gracias @ martha torress!

    Hi @ Mathea: Here is a video for you;
    http://sweetopia.net/2012/01/video-how-to-dry-cookies-decorated-with-royal-icing/

  26. eva
    May 16, 2013 at 6:29 am | Permalink
    77

    hola me encanta todo lo que haces me podrias decir la cantidad de agua?grs un slaudo desde españa :)

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