I am Karen with www.karenscookies.net, and this is part three of our One Cookie-Five Ways series. In the first two, we've showed you how to decorate a cookie with butter cream frosting, and this one I am going to show a little bit different way. This is a corn syrup icing, that is all kind of, runny consistency, and we are going to use the squeeze bottles for this method.
Now, there are couple of different kinds of squeeze bottles. This one I love for outlining, because you can put any tip you want on there. I have got a number two tips on there, which I think is just about perfect. These other bottles are great for filling, if it doesn't have to be super precise than this, then they are great.
We are going to outline, just like we did with the first two. Just do a nice, straight outline, and again the tip doesn't touch the frosting, or tip doesn't touch the cookie too much. Just let it fall. It works just the same as that butter cream, but this is almost like a glaze consistency. If it's going to tend to do with things like this more, where it kind of drips, just scrape it off. Okay, now that is our outline. Now with this frosting, I like to let the outlining dried just a little bit before I fill in, even just 15 minutes is good.
So this one has already done and dried, and I am going to go ahead and fill in. Now this is similar to the butter cream filling, but a little bit different to, and then you don't really have to be super precise. Just get some in there. You doesn't have to be up toward to the edges or anything, and then this is -- my official name for this is Boo-Boo stick. I love this thing and, I carry these on my website. You cannot decorate without them, and I use the tip of that to just kind of, make sure it's clean, and just kind of spread that around. Get it down into the corners that nice little tip on there is a graffer.
Getting that frosting into the corners. Once you get it up to the edge, it kind of just attaches itself to the edge of your outline. And just get that all in there, and this will just kind of settle down and smooth out really nice, within your outline. So that's what we are doing, just continue on with each color. We have filled in the most of it, and I am going back in, making sure everything is up to the edges, and there aren't any gaps between the filling and the outlines.
Now as it sits there, you are going to see some little bubbles, air bubbles coming up. Make sure your tip is really clean on your Boo-Boo stick, and goes through and just kind of pop those, as they come up. So that you don't have little air bubbles later. Clean it off in between colors. I see some in my red. And that will just settle down, and smooth out, and it's a really pretty cookie and a really simple frosting, and that again, that's a corn syrup icing, and that recipe is on my website.
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