Yield: 1 1/2 cups Active Time: 15 minutes Keeps in a sealed container for several days.
Ingredients: Pasteurized egg whites 1/2 cup Confectioner Sugar 4 cups Water Mixer – standing or handheld
We like to use royal frosting to mount edible toppers on cookies because it is hard to mess up and when left to dry overnight gives you a beautifully decorated cookie that can be easily pacakged and shipped. A perfect party favor, give-way and take-home treat.
Available in all super markets – pasteurized egg whites
Standard Confectioner Sugar – Ilb bag or box works for one batch
You can add vanilla or my Mom adds lemon juice, which is a nice touch, if you want more flavor, but this is optional.
To Make the Icing: In large bowl or a stand mixer combine 1/2 cup of your pasteurized egg whites. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and gets shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks for about 7 minutes.
Important note: Royal Frosting dries out very quickly. Always leave covered with plastic wrap or an air tight lid. Store in airtight container in refrigerator for up to 3 days.
If you are ready to start painting your cookies take several scoops and add it to your working bowl and mix in a few drops of water at a time until you get the consistency of nail polish.
You need just a thin coat for sugar cookies. For oatmeal or drop cookies that have more nooks and crannies, add even less water to your royal frosting mix. We recommend adding the water a bit at a time to a working bowl because if you accidentally add too much water you can add more royal frosting to thicken. What is too much? – your object is to coat the top of the cookie – if the frosting is too wet it runs down the side. The issue is cosmetic.
Here is a video for how to use royal frosting and edible toppers to decorate cookies – really any homemade or store bought cookies work.
When your dessert needs a lift, here is is quick trick.
What you need:
• Store bought two-bit brownies
• A can Duncan Hines frosting,
• Pack of YouCake cookie toppers – 1.87 inch rounds.
You can order a pack of toppers at YouCake – they keep sealed for several months. We include a zip lock bag if you want to hang on to any extras for a quick dessert lift later. Kids photos, old photos, and a few ideas featured below are fun to have. I like the Duncan Hines brand when you don’t have time to make your own – (and it also freezes well with the topper).
Frost brownies, apply the edible toppers, let the toppers rest on the dessert un-refrigereated for 45-60 minutes, then it is ready to serve. Watch the video:
I luv my Mom (Dad also available) – these are 1.5 inch for mini cupcakes
How to-video: Decorate Cupcakes with Edible toppers!
Squirt or spread and stick. No skill required, promise! 🙂
1. For standard size cupcakes we recommend ordering the 2-inch or 2 1/4 inch rounds edible toppers. All sizes are pre-cut. Select the size that works best for you.
2. Here is a link to a vanilla butter cream frosting recipe I used by the Kitchen Magpie, but any butter cream or even store bought frosting works perfectly. We recommend white frosting, works better with the frosting sheet and not to use a whipped cream frosting as these are too moist and dissolve the frosting paper.
3. Let the toppers set 30-60 minutes before serving. Timing depends on the temperature of the room and butter.
4. Another popular method, which I do in the summer with the heat, is to cut out fondant disks, paint with light coat of royal frosting, apply the topper on top and place on your frosted cupcake. There is more work, but on party day, it can be easier to pick up any frosted cupcake, frosting color no longer matters, and you will have the perfect cupcake. If you let the fondant toppers dry, you can stand them up.
And, I almost forgot, a topped cupcake freezes! When you defrost in the fridge, if you have plastic lid, remove this to prevent any condensation from dripping.
How to decorate cookies using YouCake edible images!
Decorate cookies with your own stunning and fun personal artwork and images. Here is how, (video below):
First, decide the size of your cookie — store bought or homemade all work. If you want to include sprinkles around the edge, it is recommended to order the YouCake edible image packs 1/2 inch smaller than the cookie. For example, for a three inch round cookie, order 2.5 inch round topper pack.
Upload your image and any inscription to YouCake.com. If there is a size you don’t see, choose the closest size and tell us the exact cut in the notes section of the ordering page. You will get a preview after you have placed your order.
You can bake your own cookies or use store-bought. A popular sugar cookie recipes Easy Sugar Cookies by Eloise. We recommend using royal frosting if you want to package the cookies, but any butter cream store bought frosting works. Note: Let the cookies dry overnight before packaging.
Note: I omit the vanilla from the original recipe.
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Store in airtight container in refrigerator for up to 3 days.
Place some of the the royal frosting in a small bowl. (Any frosting you are not using, keep covered to prevent drying out.) Add a small amount of water to the frosting for the right consistency and mix thoroughly until combined. Sugar cookies only need a thin coat, the consistency of nail polish. Cookies with nooks and crannies need a less-wet or heavier coat of royal frosting.
With a small pastry brush, paint the cookies with royal frosting.
Remove the wax paper backing from the edible image (hold between your index and thumb and flick against a box or canister to remove or with fingers for easy removal).
Apply topper to the middle of the cookie and pat flat. If not centered, rather than remove the topper, just push lightly to the proper position.
Set out overnight to let the cookies dry.
Package the cookies as party favors for your event or serve and enjoy!
Watch the video to see how to decorate cookies with YouCake edible images…
What could be better for Easter then homemade Carrot Cake cupcakes with cream cheese frosting. To make them festive and seasonal, decorate with the YouCake Easter Toppers. Toppers are edible images that apply to any frosted cake, cookie or cupcake. Here is the before and after.
The fist step is to find a yummy recipe for carrot cake cupcakes and cream cheese frosting. I used this recipe from Real Simple magazine. The only change I made was that I added some Bourbon soaked raisons and used a little less of the brown sugar.
The fun thing about carrot cake is that with all the carrots, topped with cream cheese, you can justify this cupcake as a breakfast treat : )
Now to decorate…once you make cupcakes and cream cheese frosting, give each cupcake a squirt of frosting. Remove the toppers from their sealed bag. Remove the wax paper backing they come with and press them flat on the cupcake. Make sure your hands are dry when you handle the edible images.
Just make sure that the topper is flat. Then, if you like, add some sprinkles.
Let the toppers set for 30 minutes, then eat. The toppers are 100% edible – extra pretty and fun frosting.
For those who like to prepare ahead. Cupcakes with the YouCake edible toppers freeze perfectly. De-thaw your frozen cupcake in the refrigerator. When de-thawing, remove the lid or cover of the container that they are being stored in to prevent any condensation that may drip onto the top of the cupcake.