It's the 27th of the month folks, so you (might) know what that means: Daring Bakers time!
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
No major holidays, no major parties I was going to. Hmmmm, what to make? What to make?
Rolled Buttercream, adapted from Cake Central Recipes
Note: I cut this recipe down by 1/4 and I probably only used about half of the amount I made. But that's because I rolled the buttercream SUPER thin (to keep the cookies from getting too sweet). I'd advise 1/4 to 1/2 a recipe for a batch of cookies, depending on the thickness of the rolled buttercream.
1 cup shortening
1 cup light corn syrup
1/2 tsp salt
1/2 tsp orange oil
1/4-1/2 tsp almond extract, optional
~8 1/2 cups powdered sugar
1. Place Shortening into a large mixer bowl and cream on medium speed until smooth.
2. While mixer is running, add corn syrup, salt, and flavorings and mix until well blended.
3. Reduce speed to low and gradually add about 2/3 of the powdered sugar until soft dough is formed.
4. Turn mixture out onto surface dusted with powdered sugar.
5. Knead in the reamining 1/3 of the sugar. Continue kneading until buttercream is smooth.
6. If it is sticky add more icing sugar, a little at a time.
7. Chill for a few hours. Before use, bring rolled buttercream to room temp.
Storage: One week at toom temp. One month refrigerated. Three months frozen.
Royal Icing, adapted from Joy of Baking
Note: Not So Humble Pie is an amazing tutorial on royal icing. Check it out!
2 1/2 to 3 cups (315g – 375g or 11oz – 13oz) powdered sugar, unsifted
2 large egg whites (use re-hydrated pasteurized egg whites or egg beaters whites if you want to avoid raw eggs)
2 tsp lemon juice
1 tsp almond extract, optional (or orange oil, lemon oil, etc)
1. Beat egg whites with lemon juice until combined. (Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.)
2. Sift the icing sugar to remove lumps and add it to the egg whites. (Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
3. Beat on low until combined and smooth. Use immediately or keep in an airtight container.
(Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.)
Sugar Cookie, adapted from Peggy Porschen.
Note: I do not recommend this recipe very much. Not horrible. But not great either.