Quick- can anyone tell me how much icing the Sugar Baby recipe makes? (should I 1/2 it?) see pix...

M

mariadnoca

Moderator
Making now, but thinking of trying the Sugar Baby icing for the first time instead of Royal. I need icing to pipe/flood, but most importantly - stack plate them tomorrow to bring to a party so the icing needs to be bone dry and sounds like the SB would do the trick - right?

I'm icing *this many* (yes, I'm 5) cookies, which don't seem like a lot, but have no idea how much the SB icing makes.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/personal/IMG_1948_zps14225be6.jpg

 
Is this the recipe for cookies from Penny also? Hers makes about 3 doz. cookies

and the Sugar Baby Frosting recipe that comes with it is a huge amount. I made half the frosting recipe and still had 1/4 of it left over. It takes 2 hours to harden and will stack quite nicely tomorrow. It doesn't get as rock-hard as Royal and tastes so much better. It goes on really nice and doesn't leak off the cookie as long as you stay about 1/8" from edge - floods beautifully and levels smoothly.

It sets up fast like royal icing, so you want to keep the container covered when not using it.

 
Thanks! Yes it made plenty...

It looked like maybe originally 6 cups? I'm not good at eyeballing these things in the pan. I did make a full batch to be sure I'd have enough, but I think this icing might be a bit above my pay grade.

I was unprepared for how thin it was, though the word "glaze" shoudda tipped me off. Also, didn't realize as it cools it stiffens up. A lot. So added more sugar to thicken since I was going to pipe. Then as I let it cool enough so I could work with it, it started to harden, to the point I had to prop the mixer on the edge of the pan and leave it on because in seconds it would harden, but it was still runny.

At this point I knew I'd created some other life form.

I thinned it out and mostly all was well (though I never found the magic texture to pipe that wasn't a bit stiff or too runny), but it was interesting in that it seems to harden from the bottom up. I took some out to color and when I went back to it, the bottom turned into what reminded me of molding clay - I'd never seen icing take on this texture. I couldn't scrape the bottom with my spoonula, had to use metal, and it nearly bent, but the top was still runny. Maybe I cooked it too long or not enough. Basically I had it on med heat and mixed till well combined/looked like a glaze and called it done.

I did so much doctoring in the way of adding more sugar to thicken, and then water to thin it, then a bit more corn syrup b/c I'd used a scant 1/3 cup following Penny's tip to harden faster, not sure I can review for taste. Also, I subbed almond extract for vanilla, because that's how I roll with sugar cookies. (I used my cookie recipe.) I have a *lot* leftover. (Anyone need neon green and blue Toy Story colored icing?)

It was a very interesting experiment though and I'm glad I tried it because I learned a lot. Screw-ups at least give you that. One thing to note, in going over the additional tips Lisa posted, Penny said she used this as a base glaze, and then used Royal Icing to decorate. Humm.

They're done and I'm hoping they'll dry ok. Since getting it too stiff (actually it was never stiff, it would just harden instantly - the drips off the beaters hardened like a frozen waterfall at one point) and then watering it down a few times, the cookies 4 hrs later are set though aren't dry like royal would be, but the stuff in the pan at one point seemed like it would turn rock hard.

 
Anyone- what can I use the leftover evap milk for?

I used 1/3 c out of the big can (12oz?) ...any thoughts on how to use the rest up?

 
Make Natilla - it's a Spanish Vanilla Custard with a sprinkle of cinnamon on top - it's sooo good..

Unfortunately, I don't have a good T&T. The one I tried way back when was too thin.

You could also make a sweet potato pie.

I also have a recipe for Lemon Custard Ice cream on my to-try list.

And last but not least, you could make Marilyn's Dyslexic Chocolate Sauce, halved, but that probably wouldn't be something you'd want to make, since unless things have changed, you can't eat too much (if any), chocolate at this point.

 
HAHAHAHAHA!!!! You've heard the expression 'mountain out of a molehill'?

This is the EASIEST icing ever. You heat it on the stove for just a minute until it's warm, remove from heat and whisk in the confectioner's sugar. PERIOD. I know it says use a mixer, yada yada yada, but I just whisk. Also I don't open a can of evap milk just for this, but use half and half or coconut milk instead - whatever I have on hand. It always comes out perfect and I just put it on with a frosting spatula. If the cookie is real detailed, I pour it into my pastry bag with a smallish round tip and pipe an outline before filling in.

I know it seems thin, but don't be fooled. It does set up quickly and covers well - especially if you've tinted it.

I hope you'll try it again ... honestly, it takes only a few minute to whip together and don't let the thinness throw you smileys/smile.gif

 
Oh you take it off the heat to add the sugar? Maybe that's what I did wrong...

It just said "over heat" so I kept it on the stove the whole time. It took several minutes before it was cool enough to handle/put in a piping bag. Maybe it got warmer than I realized and as such was really runny - it was far too runny at first to pipe, so added some additional sugar thinking I'd just thin it back when flooding.

Specifically wanted to pipe as I was outlining with color. My normal icing doesn't tend to dry enough to stack on a platter by the next day so it was a toss-up between this/Royal and thought I'd give this a try. I've been checking the drips on the silpat I left looking for it to harden all the way - not yet.

Actually seeing the evap milk can in the pantry is what lead me down this road vs.using royal.

Leave it to me to screw up the easiest icing ever.

 
These sound good - I have a bag of sweet potatoes too. I want to want soup, but it's 80 degrees.

That ice cream sounds good too, my Meyer has quite a few getting ripe at the moment.

 
Here's the recipe for the Lemon Custard Ice Cream:

LEMON CUSTARD ICE CREAM

Please note: The amount of sugar can be reduced by about 1/2 a cup if you prefer a very tart ice cream. Also note that because of the high sugar content of this ice cream, your mixture must be VERY cold before freezing or it could fail.

2/3 cup fresh lemon juice
1 Tb minced lemon zest
2 cups sugar, preferably superfine
2 tsp. cornstarch
1 cup milk
2 whole eggs
2 egg yolks
1/2 cup evaporated milk
2 1/2 cups heavy cream

Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan and allow to sit for about 1/2 hour to allow flavors to develop. Place over medium heat and whisk in the milk. Heat to 175 degrees, stirring quite often.

Meanwhile beat eggs in a large bowl. Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture. Heat to 180 degrees, stirring constantly. The custard should coat the back of a spoon. Do NOT allow the mixture to boil. Immediately stir in the cream and evaporated milk. Chill in an ice bath or allow to come to room temperature, then chill until cold. Freeze in your Cuisinart!

posted by unbaked - Fine Cooking Forum

 
Maria - I leave it on heat while adding the sugar, and I use a mixer also

as it helps the sugar incorporate more quickly. I hate the taste of uncooked/undercooked icing/frosting that uses powdered sugar.

When frosting, I found I needed to move the pan off and on a very low flame to keep it warm so the top would not crust over while I was icing the cookies. I did not pipe it on, rather I just dunked the tops of the cookies, using it more as a glaze.

If you search the board for "sugar baby", you can find other posts by Marilyn and deb that also describe how they use this frosting to dam and pipe as you are doing.

As far as using the evaporated milk, I usually end up subbing cream or half and half for it. You can use the leftover evap milk in most recipes that call for cream, half and half, or milk.

 
When it's warm like that, you get a very thin transparent icing. I just finished icing

48 cookies with icing I made yesterday and had in a covered bowl - never a problem with crusting.

BTW, 1/4 of the icing recipe was just enough to ice the 48 3" cookies

 
Yeah, learned a lot about how much it makes what to do/not do next time...

because I was trying to eyeball using the same idea as royal for piping I was a bit put off at first. In the end to save time only piped/flooded half, then dipped the rest. Cookies set-up fine and stacked on the plate the next day.

However, the best part was walking in the door to my 2 nieces squealing/jumping up and down:

B: She made them! She made them! She made the number cookies!!!
E: I knew it, I knew she would!!! Oh Auntie they even match the cake!!!!

And lil' guy whose birthday it actually was merely flew by grabbed one and made off with it.

In other words: good time had by all. smileys/smile.gif

Thanks for all your help!

 
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