Years ago, my friend Angie and I decided to plan regular craft nights for our friends. We'd set the date, gather some snack foods and invite our friends to join us for "Glue & Gab," a dedicated time to work on projects in the company of other like-minded people. Fun, right? Well, for whatever reason, Angie and I were the only regular attendees and ultimately it became just me going to her house or her coming here. We faithfully still refer to our crafting as "Glue & Gab" and I was so happy when she called to invite me to her next brainchild, "Frosting and Fellowship." Ha!
So this week I headed over to her house to experiment with Royal White icing. In all my years of baking, somehow I had never tried it! I knew all kinds of tips and techniques from my years of watching Martha, but I had never put my knowledge in to practice. So with all the time in the world, we gave it a try.
A friend had shown Angie a technique for decorating cookies with Royal White icing that involves piping an edge around the perimeter of each cookie and then "painting" in the open area with thinned icing and a paint brush (as opposed to flooding with a pastry bag). It worked like a charm and our cookies are gorgeous! What I like about this icing is the smooth finish and "stackability" - the icing hardens and it won't get dented or ruined on a cookie tray or in transit to a party.
Long live "Frosting & Fellowship!"