For almost a decade I have been decorating Christmas cutouts with colorful glazes and a piping bag.
Traditionally, cutouts are decorated using royal icing and a technique known as “flooding”. Flooding is time consuming, tedious and very tiring on your poor fingers and hands.
I decorate hundreds of dozens of Christmas cutouts every year and instead of using royal icing I find that making a glaze of confectioner’s sugar, milk and a flavoring like vanilla or almond extract works almost as well and is much less time consuming.
To finish the cutouts and bring out fine details, I use a pastry bag and pipe on buttercream frosting which I think makes for a very tasty and beautiful cookie.
In the You Tube links below I show you how I decorate my cookies and also how to package them so they don’t crush. Hope you enjoy these videos. Happy decorating! -MM
Christmas Cookie Decorating Part 1
Christmas Cookie Decorating Part 2
Christmas Cookie Decorating Part 3
Christmas Cookie Decorating Part 4
5 thoughts on “How to Decorate Christmas Cutouts”
I’m going to be having a cookie exchange with an added on decorating party…do these dry as well as Royal icing and can you do techniques like wet on wet?
Yes wet on wet works well with these cookies. This technique does not dry as hard as royal icing but pretty darn close to it.
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So stunning! I’m a royal icing kind of girl myself but I can imagine that the buttercream would be delicious