I normally use a powdered sugar, milk and vanilla type glaze for my cookies, which I love. I decided this last time though to use Toba Garrett's recipe - which is basically the same, but she adds corn syrup.
Does anyone know what exactly does the corn syrup add to the recipe? I thought I read corn syrup makes it shinier, however, I think even without it, the finish is just as shiny.
I also thought the icing was just slightly runny. Does anyone know if I should cut back on the milk or the corn syrup to make it a little thicker? I really don't want to add more sugar, because the icing is sweet enough.
Any ideas would be great!!!
Are you using the correct measurements? If so and it's still runny, you should try to cut back on the milk and corn syrup. I don't have a problem with mine being runny though.
I added a little more vanilla, but not too much...and the other measurements were exact. I read on another thread that someone used heavy cream instead of milk and maybe I'll try that. The icing was quite thick, however maybe I just went too close to the edge because at times it would drip down the side. I bet if I stayed in a little bit it might not happen. I just like the whole cookie to be covered, but I really don't have time to outline first and then fill.