My Baking Disaster: Frosting Woes & Soggy Cookies

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Discussion Overview

This thread centers around participants sharing their experiences with baking, specifically related to frosting and cookie preparation. Several users express frustrations with their icing consistency and the overall outcome of their baking efforts.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant describes their icing as runny and struggles to achieve a clean edge with their decorations, leading to feelings of giving up.
  • Another participant expresses that the baking process seemed too labor-intensive for them, opting instead to purchase a cookie cutter.
  • One participant shares their experience of wasting time on baking cookies that did not turn out well, expressing frustration over the time spent.
  • Another participant mentions a specific website for cookie cutters and shares a recipe for pink ribbon cookies, noting unusual ingredients and providing a caution about allergies.
  • One participant suggests looking for recipes on a specific decorating website, mentioning that certain icing techniques work reliably.

Areas of Agreement / Disagreement

Views differ among participants regarding the baking process and outcomes, with no clear consensus emerging on the effectiveness of the techniques discussed.

Contextual Notes

Participants share personal baking experiences, including challenges with icing and cookie preparation, without implying any official guidance or safety claims.

Who May Find This Useful

Consultants and community members interested in baking experiences and tips related to cookie decoration may find this discussion relevant.

M
mrshamel3808
Gold Member
Messages
435
Ok, my icing was super runny and just ran off the edges (you're supposed to ADD water as needed?!?!) Then after I added about 1/4 c. more powdered sugar it worked a little better but when I put the pink ribbon on it doesn't make a clean edge! So I tried to use regular butter cream frosting but my frosting's so stiff it won't even squeeze through my decorator bottles! I'm basically giving up. The cookies aren't that great tasting either *sigh*
 
I'm so sorry....they looked way to labor intensive for me! I just bought a pink ribbon cookie cutter instead
 
mrshamel3808 said:
Ok, my icing was super runny and just ran off the edges (you're supposed to ADD water as needed?!?!) Then after I added about 1/4 c. more powdered sugar it worked a little better but when I put the pink ribbon on it doesn't make a clean edge! So I tried to use regular butter cream frosting but my frosting's so stiff it won't even squeeze through my decorator bottles! I'm basically giving up. The cookies aren't that great tasting either *sigh*
Click to expand...

I'm sorry! Are you making them for an event? If you want a ribbon cookie, I've seen cookie cutters in that shape.
 
  • Thread starter
  • #4
I was going to make them to pamper a local oncologist office up the street from my apartment. So nothing that was depending on them coming out. I just hate that I wasted 4 hours this morning when I had a whole list of other things I need to get done that I was putting off for this.
 
You can get almost any shape of cookie cutter at mycookiecutters.com (I think that's the name). Amazing. You can even buy the ribbon cookie cutter and have it come with a pink ribbon.

Here's my recipe for pink ribbon cookies. Warning - there is cayenne and pepper in them - just in case of allergies. They are a deep dark chocolate and outstanding!

Go to the Celebrate With Wilton - Create Beautiful Wilton Cakes, Cookies, Cupcakes & Candy With Wilton Decorating Techniques website and look for their recipes for buttercream, royal and colour flow icings. They work all the time. If you live in a dry climate, you may have to add more water than is called for. If you can get ahold of the older HWC decorator stencils, that would work too.
 

Attachments

Frequently Asked Questions

What causes frosting to be too runny?

Runny frosting can be caused by several factors, including adding too much liquid, not using enough powdered sugar, or using a type of fat that doesn't hold up well, like margarine. To fix it, try adding more powdered sugar gradually until you reach the desired consistency.

How can I prevent my cookies from becoming soggy?

Soggy cookies can result from underbaking, using too much moisture in the dough, or storing them improperly. To prevent sogginess, ensure you bake them until they are just golden around the edges, and store them in an airtight container with a piece of bread to absorb excess moisture.

What should I do if my frosting is too thick?

If your frosting is too thick, you can thin it out by adding a small amount of milk or cream, one teaspoon at a time, until you achieve the desired consistency. Be careful not to add too much liquid at once, as it can quickly become too runny.

Why do my cookies spread too much while baking?

Cookies may spread too much due to several reasons, such as using melted butter instead of softened butter, not chilling the dough, or not having enough flour. To reduce spreading, chill the dough for at least 30 minutes before baking and ensure you measure your ingredients accurately.

How can I fix a frosting that has separated?

If your frosting has separated, it may be due to overmixing or using ingredients at different temperatures. To fix it, try mixing it on low speed until it comes back together. If that doesn't work, you can add a bit of softened cream cheese or butter to help stabilize it.

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