So is it the general thought that temperature is the cause of the White blotches in glaze?
Have seen that it is:
* too much water
* not mixed well
* cold temperature when drying
* better with corn syrup
I have been trying to troubleshoot this problem, but find nothing consistent to be the cause.
I help make about 250 dozen sugar cookies for a church Christmas cookie sale, so needless to say it is very frustrating to watch my cookies get blotchy as they are drying.
What recipe are you using? Are you talking about Toba Garrett's Glace' or some other?
Many of us have found that adding white gel helps eliminate blotches. King Arthur's cookie book says your glaze will spot if there is too much milk. Try the white and see if that helps.
Make sure it stays well mixed... I found that whisking it thoroughly before applying it to each cookie has solved that problem for me. It does tend to separate a bit.
I've used Toba Garrett's glace. Because of the spotting I have experimented with other recipes, with milk, with water, with and without corn syrup
Star reject-cookie with bad glaze
this is with Toba's
Do try the whitener. I used Wiltons (you can get it at Michaels). It is called icing whitener is very inexpensive and takes the opaque out of the icing. I think it will solve your problem.
That looks like sugar crystallizing to me. Does your recipe have Cream of Tartar in it? That is used to inhibit crystallization...
My cookie recipe has cream of tartar---are you saying that is reacting with the icing? I have wondered if that might be the case.
I haven't tried the whitener
I use the Vanilla Butter Rollouts recipe from Taste of Home
1 1/2 cups butter
1 1/2 cups sugar
1 Tbls vanilla
4 cups flour
1 tea baking soda
1 tea cream of tartar
Refrig. 1/2 hr--roll out Bake at 350 deg for 8 min. Makes 7 dozen
No, the Cream of Tartar is supposed to STOP this from happening. I'm stumped.