I love to bake delicious cookies as well as decorate them beautifully. As far as taste and texture goes, the butter cream icing has always been my favorite over the royal icing. There are differences in applying both icings and I will do a piece on royal icing in the near future
For the sake of limited time and simplicity, I like to pipe the butter cream icing on the rolled out cookie and then use a variety of colorful cupcake liners for decorating a plate, dish or gift package of cookies. I find it to be appealing to the eye and the taste of the icing is very nice. Once they are placed in the cupcake liners (these vary in sizes, so cut out your cookies accordingly) it is also an easier way to serve them at parties. Piping the icing on the baked and cooled cookie is very quick and can be fun and easy for children. Please look over the White Rollout Cookie recipe here on the website and you will see how easy it is to make the icing.
Once you have made your icing, you will want the consistency to be light, but not too soft. Getting that correct consistency takes practice, so don’t get discouraged. Two piping tips that I have fun with are Ateco #70 and Wilton #70. Simply fill your piping bag with icing, twist and position the tip over the top of the cookie. While squeezing the piping bag just swirl them around on top of the cookie to make it look sort of frilly and you are done. This takes practice, but you can eat the ones you mess up! You can add some sprinkles or edible gold flakes to make them even fancier. I hope you enjoy this fun and fast way of decorating.
In the near future, I hope to have a video on this website showing you how I do this. If you have any questions or thoughts, email me! - Susan