CHARLOTTE, N.C. (QC Life) - What’s Christmas Eve without some Christmas cookies?
Chef Jossie Lukacik from Sweet Spot Studio is teaching us how to decorate like a pro! First thing’s first though; you’ve got to have good icing. She’s sharing her recipe for royal icing:
INSTRUCTIONS:
1. Mix powdered sugar and meringue powder for 10 seconds on low
2. Mix 1/2 cup of water with 1/2 tsp of flavoring
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3. Mix low - add water and flavoring and up to an additional 1/4 cup of water until the mixture looks like molasses
4. Mix on medium speed for 2 minutes
5. Check for peaks, if peaks haven’t formed, whip up for 2 minutes more
6. Spray icing with water until “pearly”
7. Put 2 tbs of icing in the bag for outline icing
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8. Flood icing - continue to spray until shiny all over, should be able to ribbon
9. The ribbon should settle smoothly into the bowl in 10 to 15 seconds - bag 1/4 cup
Related: Making Chocolate Chunk Christmas Brownies on National Brownie Day
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