Royal icing is uniquely suited to decorating sugar cookies because it dries glossy and firm, protecting your designs from smushing and smudging. It's typically considered little more than edible cement, but that doesn't have to be the case. With a bit of cream for richness, salt for balance, and cream of tartar for acidity, it tastes like more than a simple sugar bomb—especially if you splurge on organic powdered sugar, which has a hint of molasses thanks to the raw cane sugar it contains (more info here). Get Recipe!
from Serious Eats: Recipes http://ift.tt/2hES7Bv
via IFTTT
No comments:
Post a Comment