Cake Journey Lesson 36 - Decorating with Flowing Royal Icing

Join Wilton Certified instructor, Donna Foulk in a Cake Decorating Journey, from Simple to Fantastic. In Lesson 36 she shows us how to use flowing royal icing to make delicious cookies. Visit her supporting web site http://www.cakearts.com/how-to-videos... for accompanying materials. SUBSCRIBE TO THIS CHANNEL SO YOU WON'T MISS ANY LESSONS AS THEY ARE ADDED! Buttery Sugar Cookie Recipe 1 cup (2 sticks) unsalted butter, softened 3 ounces cream cheese, softened 3/4 cup cane sugar 1 egg 1 teaspoon vanilla 3 cups all purpose flour 1- Mix the butter and cream cheese with a medium speed electric mixer until well blended (2-3 minutes) 2- Add the sugar and vanilla and continue blending until light and fluffy 3- Add the egg scraping the bowl until its all well blended 4- Add the flour one cup at a time. scraping the bowl until the flour is just well incorporated, DO NOT OVER MIX 5- Divide the dough in half, flatten by hand into 2 patties about 1 1/2 inches thick 6- Wrap the patties in plastic wrap and refrigerate for for at least 2 hours until firm 7- Using a rolling pin, roll out the dough to about 1/4 inch thick and cut out your shapes with cookie cutters 8- Preheat oven to 375°, Put your cutouts on buttered cookie sheets or parchment paper and bake until edges are light brown- about 9 minutes