Beautiful designed brush embroidery cookies are the perfect choice for
any wedding, bridal shower, or special anniversary!
The cookie aboves takes brush embroidery to the
next level. Pipe a delicate border and you have a
special delicious wedding coookie!
- Artist brush #2
- PME 1.5 or Wilton #1, you will need 2
- Parchment cones or disposable bag
- Paper towel
- Damp cloth
- Vanilla bean sugar cookie
- Royal icing, recipe below
- A small cup cooled boiled water
You can find the supplies at Shop 5th Avenue Cakes
Dried Albumen Royal Icing Recipe:
- 907 grams Confectioners Sugar, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mix dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape the bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
I prefer to use this egg white royal icing recipe you may find it here!
Learn how to pipe advanced royal icing brush Embroidery
with the video below
For Wedding and bridal project click on the photos below