(Before I begin, an update… I now have a video tutorial on how to decorate these lamb and bunny cookies, here).
Hold on to your hats! I’m about to ask you a mind-blowing question:
Have you ever frozen royal icing before?
Royal icing which you’ve made and put in a container, not already on a cookie.
If you did, how did it turn out after you thawed it out?
Was the royal icing good for decorating?
By the way, how are you?
What were you doing before you read this?
Where are you?
What’s the temperature there?
What’s your favorite book?
(Snuck those in there to see if you were still reading, but really want to know the answers. Cuz I’m nosy like that).
Okay, so I guess that was more than one question and definitely not mind-blowing, but I’m in the midst of playing around with that very idea (freezing royal icing). Somehow I’m guessing it’s just not going to be as good as freshly made, but who knows!
It’s be interesting to see if there was another way to use/save leftover royal icing, besides making icing transfers.
And thought I’d share some sweet and simple lamb and bunny cookies. If you’d like to make these lamb cookie for Easter, spring or they might even work for a baby shower (or for counting sheep when you can’t sleep?), they’re really very simple to make, you only need a few things to decorate these:
What you’ll need for decorating
- Shortbread Cookie Recipe here
- Royal Icing Recipe here.
- 3 piping bags (or squeeze bottles – your choice)
- 3 couplers
- piping tip #2, #1, Wilton #14
- Lamb Cutter (It’s in a set)
- white & black food gel coloring
- decorative ribbon (optional) *I used Martha Stewart gingham bows
How to Make a Lamb Cookie:
You’ll need white icing in 2 different consistencies for this cookie. For the face and legs, the usual flood icing, and for the lamb’s wool, a thicker icing. When you dip a spoon into the icing and pull upwards, a stiff peak will form and stay standing straight up. Another way you can tell if it’s thick enough, is that you’ll be able to see “ribbons” form when the icing is being mixed.
Here’s a close-up of the ‘shells’ I piped for the lamb’s wool…
And a quick pictorial, below. If you’d like to see a more detailed tutorial, you can find it on the lovely Callye’s blog, for my guest post there.
Besides this little guy, I shared my Easter bunny cookie over at The TomKat Studio, with these adorable Bunny Love Collection printables.
If you’d like to make these here’s a little how-to:
How to Make an Easter Bunny Decorated Cookie
To begin, you’ll need:
- Shortbread Cookie Recipe here
- Royal Icing Recipe here.
- Bunny Cutter (It’s in a set)
- Piping Tips (#2, #3), Couplers, Piping Bags
- Food Gel Colourings (Colors your choice)
- White Non-Pareils
- Ribbons (optional)
If you need some more guidance, a good place to start is with this Cookie Decorating Tutorial and two videos on Icing Consistency and Flooding Cookies.
Outline and flood your cookie with royal icing, using a #3 piping tip. I left the bunny ears until afterwards, as I find it easier to flood the larger area first. Once the icing on the bunny has dried, pipe a dollop of icing for a tail, using a #3 tip. Sprinkle on the non-pareils right away. Adhere the ribbon with a dab of icing, and pipe the eye and nose with a #2 tip.
Thanks to the The Flour Pot Cookie Book for the ribbon idea!
Once your cookies have completely dried, package and add tags, if you like.
The TomKat’s studios printables were also perfect for the tops of these mason jars which I filled with candy, a cookie each and will be using as an Easter table centerpiece.
You’ll have to excuse the quality of the next photo… I forgot to take pics of these little pastel mushroom cookies, except for this iPhone pic I posted on instagram.
I don’t know what it is about mushroom cutters, I just love making them! (Other examples here and here).
Thanks so much to Scarlett O’Neill for taking these photographs for me in January, for the Autumn issue of My Little Jedi. She took the photographs of me holding cookies and these Easter posts here and here, and is the sweetest and most talented photographer who did my brother’s wedding photos (post and sweets coming soon).
Looking forward to hearing about your experiences freezing royal icing or anything else you’d like to share!
Hoppy decorating!
xo,
Marian
Sue @ Cakeballs, cookies and more says
I have frozen it once, and it was sort of watery and separated when I defrosted it. But I suck at making royal icing, so that that for what it’s worth. My butter cream does the same thing too. But I just mix it back together and sometimes add a little more icing sugar.
Maria Helena says
Amazing…great tutorial…
Leah {Sweet and Sour Showers} says
Yes, I have frozen icing multiple times. It generally holds up well, but if it doesn’t, it’s easier to turn it into flood icing than to use it as pipe. Hope that helps! Cute cookies as always.
Georgia says
I’ve never frozen RI.
Getting ready for work.
Mississippi Gulf Coast.
72 – under tornado warnings.
The Outlander series – Diana Gabaldon
Thank you for such detailed tutorials. I’m going to try to make the lamb cookies for my neighbor’s kindergarten class.
Jackie Thompson says
I just love the soft Easter colours and all the little embellishments – especially the little bunny tails. Fabuolous tutorial!
Donna says
The soft colors on these cookies is so adorable and look wonderful in your jars. Why do I always think that cookies must be vibrant?
I have had the same experience with frozen RI. It tends to be thinner, good for flooding and not piping. I have added powder sugar to thicken but then fight the clogs. I do not think you would be happy with it.
Shawna says
I have only frozen RI already on cookies, and I was very surprised with how well it thawed and tasted. Will do it again, but only if needed as a time saver.
I was editing photos before I read your post. I am in Florida and it is TOO HOT already. LOVE your BLOG. LOVE your cookies! I must make the lambs for Easter.
Have a great day!
Jennifer says
I freeze royal icing all the time. I place it in a freezer container and put seran wrap right on top of the icing to keep out as much air as possible. I’ve also frozen it in a freezer bag–I think this way prevents dry out better. The icing separates, so you’ll need to stir it when it thaws. I agree with the person above–it’s better for flooding. I thicken it up with more powdered sugar and it holds up well that way for piping. If it’s frozen in a container, there will be some dry out, so you end up with clogged tips. Perhaps “sifting” it through a clean unused panty hose will help with that–I haven’t tried it though. The good news is that after freezing, it still dries the same and looks and tastes the same on cookies as the fresh icing.
DominikaZR says
Such a beautiful cookies. I’m going to make them together with my daughter during her Easter break.
FabrÃcia Schmidt says
Beautiful!
The detail was amazing on sheep.
And the rabbits … is Easter!
Tails says
Have you ever frozen royal icing before?
– nope, I’m still getting around to freezing cake batter, which I hear is super
By the way, how are you?
– I’m tired, just finished work and waiting for traffic to clear so I dont spend an hour in it.
What were you doing before you read this?
– going through my Google Reader for blog updates, and before that, working 😛
Where are you?
– Cape Town, South Africa, at my office desk 😛
What’s the temperature there?
– It’s a little chilly, I’m guessing around 22 degrees celcius
What’s your favorite book?
– Well, I have a few! The Pern series by Anne McCaffrey, and most recently A Song of Fire & Ice series by George R R Martin (have you seen Game of Thrones tv series? Based on the books! Award winning!!)
Tracy says
Hi Marian,
I would just like to say Thank You for all the wonderful posts you have written! You are a great teacher keep up the great work!! I look forward to following you on Pinterest too!
To answer your question, no I have never froze RI. When I took my cake decorating courses we were told not to make it very much ahead of when we planned to use it.
Michiganlass says
Hi,
I have never froze RI, but I think I will try it next time.
Before I read your post, I was checking what was new on the website.
Kalamazoo, Micigan 85 degrees and gloriously warm!!
Love your site, keep up the great work.
Favorite Books, anything to learn decorating and baking!
Michiganlass says
Sorry, that is Kalamazoo Michigan, hate when I hit the wrong key:(
Barbara Blazer says
Hi! I freeze royal icing all the time (just started about 6 months ago when I read that it worked). It comes out great, just let it thaw and beat it up again. What a timesaver! You don’t even have to let it thaw completely, but I think it’s better if you do.
I am fine, thanks for asking! I was getting settled into work, as that is where I am (thanks for asking again). I’m in California (San Jose area) and it is 56 degrees right now. My all time favorite regular book is a book called Shadow Divers, but if you’re talking about baking books, there are so many! Have a nice day. And do freeze the royal, it rocks!
Jean says
Where have been all my cookie decorating life? I would have had an easier time if I had learned from you at the start. But better late than never.
I have frozen royal icing with pretty good results. As a previous poster does I put plastic wrap directly onto the surface of the icing I love the idea of putting the frosting into a freezer bag. Genius. You have to mix it up again and the texture changes a bit. It is great to have accent colors like black in the freezer when you need a little black bunny eye or something. Cooke dough and icing in the freezer is like money in the bank!
It is unseasonably warm in Minnesota. We had buds on the trees and the grass is green. Don’t know what this is all about but I’m good with it.
I had been drawn in to the Hunger Games trilogy until I found your website and now I just read it and watch your tutorial videos
Maria says
Beautiful easter cookies, what a wonderful idea, how you display everthing! Great centre piece. Amazing how you teach us your talents,thank you.
No, I never froze royal icing. I check your blog every day after my breakfast or lunch.I’m from Parry Sound Ont.
Happy Easter Marian.
ML
Judi Taylor says
I make those cute lamb cookies (among others) every Easter. I just use buttercream frosting instead of royal icing. One year my brother wanted to help. Of course I said yes. He promptly began adding little brown dots to the lambs and told the kids it was the lamb poop. The kids thought it was so funny. I do not let him help anymore:)
LynnieLoo says
No, I have not frozen any cookie type icing..interesting idea.
It is in the 60’s outside!
I am at the hospital, getting weekly meds
You are saving me hours of boredom!
Favorite book is “To Kill a Mockingbird”
Love your posts!
Thank-you 😉
Jane says
I always wonder about freezing RI (I hate throwing them away). I was reading my e-mails before your blog. It is 57 degrees in Goleta, California right now. I am getting ready to put cookies in the oven as we speak.
yvette says
Marian! I need to know where you purchased those super cool cake stands! I absolutely must have them. You are amazing 🙂
Tatyana says
Hi Marian!
You made beautiful cookies again 😉
And I love you cake stands!
Tesei says
Marian, here my answers…
I’ve never frozen Royal Icing but from what I’ve read, it should work out perfectly!
I’m doing great today, it’s my 40th B-Day (sounds like a lot!!!!!) and I’m very fortunate to say I have a FULL inbox, so just now I was answering my friends’ messages.
I live in Barcelona, Spain (not the sunny, Medditerranean one everybody thinks of, right now it’s rainy, dark and chilly), 11ºC
It’s hard for me to have a favourite book but I’ll tell you two of my favourite cookbooks: “The Joy of Cooking” (almost a baker’s Bible) and “Country Desserts” by Lee Bailey (http://www.amazon.com/Lee-Baileys-Country-Desserts-Bailey/dp/0517187493)
Thanks so much for sharing your lovely work and for the detailed tutorials. My wish for this birthday is to spend more time to practice and perfect my baking 😉
Marian (Sweetopia) says
Hi @ Sue @ Cakeballs, cookies and more: I’ll bet you’re good at making royal icing really! If you did have a (some) bad experiences, was it the recipe? Thanks for sharing your tips, good to know!
@ Maria Helena, @ Jackie Thompson: Thanks, girls!
@ Leah {Sweet and Sour Showers}: Good to know… I use flood icing most of the time anyways. Thanks!
Eek! @ Georgia, I hope those tornados didn’t happen! And would love to see those cookies on my fb page when you’re done, if you like.
Hi @ Donna: Interesting, it clogs more. Good to know that it’s good for flooding… maybe only the flooding which requires a larger piping tip. (larger surface areas). Thanks!
Hi @ Shawna: I often feel like I want to live in Florida (during the winters here), lucky girl! You must need A/C and a de-humidifer though, for decorating cookies? Good to know the taste of the ‘once frozen’ is okay – thanks for sharing!
Brilliant, @ Jennifer! Thank you! Right now my ‘test batch’ is in containers but I’ll def. do in in ziplock bags or saran wrap on top in the container. A thousand thank yous!
Thank you, @ DominikaZR & @ FabrÃcia Schmidt!
@ Tails: So cool, would looove to visit Cape Town some day. I had to laugh… when you said 22 degrees C was a cooler day, well that’s the kind of day where everyone here is over the moon with how warm it is. Hee hee. Today is 24 degrees C btw, and the weather has been on the news the last week (as it’s been about the same)… Everyone is SO happy!
Thanks for your responses and for inspiring me to check those books out!
@ Tracy: Thanks so much! xo
@ Michiganlass: Me too (any baking and decorating books). We’re enjoying warm weather too. Thanks for visiting. xo
@ Barbara Blazer: Well that’s good to hear! Maybe the extra step of whipping it up in the mixer is required. Thanks so much for your responses; Shadow Divers – I will have to check it out!
@ Jean: It’s unseasonably warm here too, but I agree – I’m okay with it! Good to hear that freezing the icing has worked out for you too.. Perfect idea to freeze colours with LOTS of food gel, like black, and especially if you only need a little here and there… and glad to hear you enjoy the videos! Don’t see how they’d be as captivating as the Hunger Games Trilogy though. Lol.
Oh I love Parry Sound, @ Maria! Thanks for visiting me here, I appreciate it! xo
Hahahahahahaha! @ Judi Taylor, *thank you* for the laugh! (Btw, I’d love to try these in buttercream; do you have a fave recipe?)
Oh, I looooove that book! @ LynnieLoo: Boo Radcliffe; I’ll never forget that name… Atticus. How she always read to that lady to help her get through morphine withdrawals… I read that book 20 years ago (wow, I’m THAT old), and it still stays with me. Thank you for visiting me here. xo
Hi @ Jane: Hope your cookies went well! Would love to see some pics!
Hi @ yvette: Bought the cake stands at this store in Toronto: http://www.flourstudio.com/ Do ask them if they ship, they were very lovely and accomodating! (Let them know I sent you 🙂
Hi @ Tatyana: Thanks lovely girl!
HAPPY BIRTHDAY @ Tesei!! That’s me in 3 years. It’s not so bad! I’m happier now than I’ve ever been, how about you? I hope all your birthday wishes come true! xo
Tesei says
@ Marian (Sweetopia):
That’s a great way to put it, I’m definitely happier. You’ll see, in 3 years you’ll be feeling younger, stronger, more confident and prettier than ever. Age does come along with many great satisfactions. Thank you sincerely for letting me share this big day!
Kelly says
Hi there, I’m in Omaha, Neb. The weather is fabulous today 55 degrees and Sunny. Love this blog and want to thank you for sharing. Got some great info from Ameri-color on why some of the colors leave spots on our cookies. The culprit is Lemon juice and too much cream of tarter. I emailed the company and they told me to stop using lemon juice in my royal icing, especially when i use ” Super Red” or really deep colors. It worked, I omitted the lemon juice, Yeah!! No more spots. That problem was driving me crazy. He also said that if you use meringue powder don’t use cream of tarter. Happy decorating everyone!!
Rowaida Flayhan says
Beautiful beautiful love it
Janine E says
I’ve frozen it before and not had issues. Where I ran into trouble was when I put it in the fridge in the piping bag.
Dotty says
Adorable cookies Marian!
I freeze my RI after every batch.
I use Karen’s trick with the plastic wrap and disposable bags to pipe and flood. After decorating, I just remove the plastic wrapped icing from the bags, cover the exposed icing on the bottom with more plastic wrap and put them in a freezer bag to freeze.
When it’s time to thaw, I squeeze the RI out of the little plastic bullets into a bowl, stir it up and it’s good to go. It’s separated and seems grainy at first but it mixes well. It’s a little thinner after freezing.
I love having black in the freezer!
Christi Roberts says
Hi Marian,
I made heart cut outs several years ago and iced them in a pale lavendar RI. When I went to package them for my customer, I noticed I made them a week too early. Not wanting to waste them, I decided to freeze them. When I pulled them out, the afternoon before they were to be picked up,they were no longer lavendar. They had turned white. I have never frozen iced cookies (or just RI) ever again.
I am GREAT! Thanks for asking. How are you?
I just came back from Academy Sports.
I am in Perryton, Texas—2 hrs NE of Amarillo
It is 42 degrees F here. Rainy this morning but cleared up at reached 50 this afternoon.
Heaven Is For Real is my new all time favorite book!
I just LOVE your blog!!
Have a great evening!!
Marian (Sweetopia) says
Oh my goodness! @ Kelly, that is the greatest news! I never thought to call them! Would you mind if I share the information in a post please? (After I try it out a few times this coming summer).
@ Rowaida Flayhan: Thanks! xoo
Hi @ Janine E, me too. I think the condensation/moisture in the fridge gets in the icing a bit more.
@ Dotty: Great information, thank you so much!
@ Christi Roberts: Oh, I’m shuddering at the mere thought of how you must have felt when you took those out of the freezer and saw them. Gulp. Thanks for sharing that!
Perrytown sounds like a neat place to be, I want to go! And now I want to read that book, Heaven is Real… title sounds intruiging.
Have a nice evening too, Christi!
Paula says
Love all the cookies by the lambs with their little bows are just too adorable.
1. No, I’ve never frozen my royal icing.
2. I’m well and hope you are also.
3. I was supposed to take the dog for his last walk of the day but decided to finally read this post instead.
4. I’m in Perth and it’s about 16 degrees here right now.
5. I have so many favourite books but the one that comes to mind first is The Kite Runner.
6. Congrats on the Autumn feature in My Little Jedi
7. Now, really must sign off and take Max for that walk 🙂
Kelly says
Hi Marian, yes please share the info about how to avoid spotting. I can forward you the emails I received from them, but I don’t know how to forward to your blog. Let me know how or give me an email address and I can forward ameri-colors emails to you and you can share their advice.
Sarah says
Frozen it… I’ve never even made it!!!! But I am sooooo inspired by your website that I have bought my tips and couplers etc and am currently pysching myself up to make some. I thought the gorgeous eggs looked (relatively) simple and worth a try. Hopefully I won’t be too dissapointed with my effort compared to all your amazing cookies! Before I read this I was doing a quick tidy up now that the three kids are all snuggled down in bed and hubby has gone out for the night. Today was 24C and so humid. I am in Auckland New Zealand. Fav book too hard but I have just read Heaven is for Real last week and could NOT put it down. I read it in one day. I would recommend it to everyone (in fact I have been). Keep up the awesome work Marian. I am addicted to your blog.
Karen @ Sugartown Sweets says
I am really excited to try freezing my RI next time. I love to *play* with it..but I absolutely hate (really i’m just too lazy) making it! This is great news. I read through some of the posts as to how they do it! Thanks Marian. 🙂
Marian (Sweetopia) says
Hi @ Tesei: I believe what you said too… I’ve gotten more comfortable with myself over time, and it only gets better. Hope you had a great birthday!
Hi @ Paula: I’ve heard of the Kite Runner but have never read it- will check it out! Hope you and Max had a good walk and thank for sharing! xo
Hi @ Kelly: Awesome! My email is sweetopia AT inbox DOT com (I write the at symbol and dot otherwise spam bots pick up the email). Thanks so much!
Hi @ Sarah in New Zealand! Glad you’re trying it out! Have you watched my videos on flooding and icing consistency? If you haven’t, they might be helpful for you before you start. Have fun!
Rose says
LOVE the lambs!!! SOOOOOO precious! Wonderful job as usual Marian. Now I have to try them for Easter.
Susy says
I absolutely love your work and admire your attention to detail. Can I ask – where did you purchase the Martha Stewart Gingham Bows??
Thank you for your tutorials! I look forward to them.
Marian (Sweetopia) says
@ Rose: Thanks! =)
Hi @ Susy: I’m trying to remember exactly, and am not sure, but know this; it was either at Michael’s Craft store or Walmart. Our Walmart has a craft section with Martha Stewart stuff there. Hope you find them!
Amanda {Bluebird Cakes} says
1. Never even thought of trying to freeze it.
2. N/A
3. I am doing quite nicely, thanks for asking!
4. I was making gluten-free chocolate cupcakes with gumpaste roses and fondant pearls
5. Edmonton, AB Canada
6. -6 degrees Celsius, 20 degrees Fahrenheit. 3 days ago it was Spring and now we are back in the depths of winter. Boo!
7. Right now? The Hunger Games trilogy (how trendy)
aiesha says
adorable! i actually already saw the lamb cookies on callye’s blog and decided im makeing them for my couzins baby shower, i love the idea and found the perfect cookie cutter. thanks for sharing <3
Kate Norton says
Marian these biscuits are absolutely gorgeous. I love their simplicity and muted tones. So very chic. I have to ask where you purchased your smallet mushroom cutter. I would love to purchase one but have never seen it online. Kate.
easter lamb says
Love the lamb, and the rabbit. Very Cute!)
Naomi Davis says
Heh, heh, heh. Talk about perfect timing!
Yes, I have frozen it, but it was going to come out the freezer for the first time this coming weekend, so no I don’t know how it’s going to behave. LOVE the timeous comments though.
I’m fabylously well, thank you for asking. Hope you are doing well too.
Just before I was running around with work adminny stuff.
I’m in Pretoria, South Africa. 15°C here. It is late afternoon on an Autumn day and the days are lovely (high 20s), but the mornings are getting a bit nippy. (By the way, we see anything less than 23 as cold as most the year our temperatures are in the 30s). It is nice and dry too so no humidity problems for making cookies. Feel free to be jealous. LOL. Favourite book? For love of a rose by Antonia Ridge. Everyone that has ever read it that I know has deeply loved it. I would lend it to one person and get it back four or five (non) readers later. It is gorgeous!
christin says
I made some Rainbow cookies for St. Patty’s Day and they had clouds on them that I used a very stiff consistency RI so they would look fluffy. Once dried everyone said they were way too hard and most of them remove the clouds. I would love to make the sheep b/c they are so cute. Do you have any suggestions to prevent everyone from hating the stiff “wool” on the sheeps?
Thanks!
marian says
@ Amanda {Bluebird Cakes}: Everyone’s raving about the Hunger games… I’ve got to try reading the book too! Thanks for sharing! xo
Yay @ aiesha: Would love if you linked them up here: (at the bottom of the post) https://sweetopia.net/2012/03/pretty-easter-cookie-presentation-packaging/
Hi @ Kate Norton: Gosh, that one was in a clearance baking supply store aisle (this box here http://www.flickr.com/photos/sugarhobby/2570904531/in/set-72157605559841164 BUT have you tried searching images on google? I did, and some of my pics came up, but i also see cutters which probably link to where you can buy them: https://www.google.ca/search?q=mushroom+cookie+cutters&hl=en&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=2MFxT7XDNqXz0gHXzMTdAQ&ved=0CDsQsAQ&biw=1920&bih=992 Hope that helps!
Thanks @ easter lamb.
@ Naomi Davis: Oh but I am jealous! 😉 You lucky girl! Sounds like an amazing place to live too btw. Thanks for the book suggestion… if non-readers are reading it, it must really be engaging. Can’t wait to read it!
Hi @ christinFor sure, try buttercream icing! It’s def. softer, so you won’t be able to package in cellophane bags, but you can serve them on platters or in boxes. Hope that helps!