How Many Days Until The World Cup Starts How to Frost Sugar Cookies Quickly Using Fondant

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How to Frost Sugar Cookies Quickly Using Fondant

The desire to create homemade sugar cookies that look spectacular has people in the kitchen these days trying to master the use of royal icing. Let me show you a quicker way using fondant as your decorating tool. Fondant is a pliable sugar dough that is rolled out and applied to cookies. It can be formed in different ways and its taste can be changed using concentrated flavors in the market. You can make your own marshmallow fondant or buy fondant at your local craft store.

Here is my favorite sugar cookie recipe to use as the base of your fondant covered cookies.

Basic sugar cookies

1 cup unsalted butter, softened (226 g)

1 cup granulated sugar (198 g)

1/2 cup confectioners’ sugar (56 g)

1 large egg (50 g)

1 spoon of pure vanilla extract (5 g)

3-1/2 cups all-purpose flour (420 g)

1/2 cup cake flour (60 g)

1/4 teaspoon salt (2 g)

Directions:

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, beat the softened butter, granulated sugar, and confectioners’ sugar together until pale. Scrape down the sides of the bowl.

  3. Add the egg and mix well. Scrape down the sides of the bowl.

  4. Add the vanilla extract and mix well. Scrape down the sides of the bowl. Leave it aside.

  5. In another large mixing bowl, combine the all-purpose flour, cake flour, and salt. Use a whisk to mix the dry ingredients.

  6. Add the flour mixture to the butter mixture, a little at a time, scraping down the sides of the mixing bowl until all the flour is incorporated. The dough should be ready to use.

  7. Roll out your cookie dough. If your cookie dough is extremely soft and doesn’t roll out right away, your butter was too soft before you mixed it. Refrigerate the cookie dough for an hour or two before using.

  8. Remove from the fridge and leave at room temperature for 30-45 minutes before rolling out the dough. Cut out desired cookie cutter shapes. Bake at 350 degrees for 15-18 minutes. Cool completely before decorating.

Makes 2 pounds 4.1 oz. cookie dough (1025 grams).

How to prepare your own fondant covered cookies

Once you’ve baked all of your sugar cookies, look at each one to make sure the tops are smooth. If there is a bump on top of your sugar cookie, that bump will show up in the fondant covered sugar cookie. You can use a paring knife or a microplane to fill in the bump and make the top of your cookie smooth.

How to roll out your fondant for use in cookies

Prepare your fondant for use according to package directions. I suggest tasting the fondant and adding flavorings, if needed, before baking the fondant and cutting the fondant. There are a number of market-focused flavors. A little goes a long way. For every pound of fondant, use only 1/2 teaspoon of flavoring concentrate. Mix in the flavoring concentrate with a little (50/50 mix) confectioners’ sugar and cornstarch to maintain the consistency of the fondant.

Use a rolling pin and a non-stick mat to roll out your fondant. Use a handful of fondant to start. Form into a ball and then flatten the fondant into a disc shape. Begin rolling out the fondant by pressing the fondant with the needle. Lift the fondant off the mat and roll the direction of the fondant after each roll to make sure it doesn’t stick to the mat. Use your 50/50 mix if your fondant sticks to the mat. Roll out your felt to 1/8 inch to cut with the cookie cutter and cover your sugar cookie.

Roll your fondant as thin as you can to use a die cutter for flowers or other decorations.

How to apply fondant to cookies

Use a food-safe paint brush to paint piping gel on the inside of your cookie, avoiding the edges. The piping gel is the “glue” to secure the fondant to the sugar cookie. It is important to avoid the edges to give you a professional looking cookie.

The same cookie cutter you used to cut the cookies is the same cookie cutter you use to cut your fondant. Please be sure to remove any sugar cookie dough residue from the cookie cutter and use a clean cloth to clean the cookie cutter between sugar cookie dough and fondant application. This step is important.

The most important thing to remember when using fondant is that moisture turns fondant into a nasty mess. You can check this by having a 50/50 mixture of confectioners’ sugar and cornstarch. When baked into soft fondant, this 50/50 mix allows you to open your fondant and use it even when the weather is wet.

Simple tools and products that can be used to print Fondant and leave a design

There are many simple tools and products that can be used to print your background and leave a design. Here are some of my suggestions for beginning sugar cookie decorators:

  • Sprinkles and powdered sugar can be applied to fondant covered sugar cookies. After applying the fondant cut to your sugar cookie, coat the entire surface of the fondant with a light coat of piping gel, then use a bowl to hold the sugar cookie. Sprinkle sprinkles or powdered sugar over the entire surface of the fondant cookies, then shake to remove the excess.

  • Pattern rolls can be used on the fondant before using the cookie cutter to cut the fondant. There are various pattern rollers on the market and they make beautiful designs no matter what area of ​​the pattern you use.

  • Plunge cutters such as flowers, circles, squares, roses or other designs can be used to make quick designs on your fondant covered sugar cookies.

  • Stencils can be used to stamp a design onto your stencil, and cake ink can be used to paint over the stencil and then peel it off to reveal the stencil design.

  • Plastic molds can be used to press the fondant before using a cookie cutter. Check your local craft store for ideas.

Using these steps, you can quickly learn how to decorate fondant sugar cookies and impress your family and friends.

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