dawnmarie777 Posted 7 Oct 2009 , 3:16pm
post #1 of

Does anyone have a recipe for icing to use on cookies that doesn't get as hard as royal icing....and has a better taste? there is a bakery here that makes like a glaze icing to put on thier cookies it gets hard but not crunchy hard...i would love to use something like that then she decorates the outer edges with bc...thanks so much...

11 replies
ddaigle Posted 7 Oct 2009 , 3:28pm
post #2 of

Toba's Glace is yummy and I find does not get as hard as Royal. I believe it's in the recipe section.

ddaigle Posted 7 Oct 2009 , 3:33pm
post #3 of
iluvjay829 Posted 7 Oct 2009 , 3:40pm
post #4 of

Alice's Cookie Icing on here is very good. Also, this is the icing recipe I use and it's yummy. Hard enough to package but not rock hard.

1 cup confectioners sugar
2 t milk or you can use water or lemon juice
2 t light karo syrup- I always have to use a little more
1/ t extract

q2wheels Posted 7 Oct 2009 , 4:43pm
post #5 of

I use Alice's cookie icing recipe. It's easy to work with, whether flooding or piping, after drying, can be packaged without damage and it tastes great. Everyone raves about my cookies

http://www.cakecentral.com/recipes/1961/alices-cookie-icing

dawnmarie777 Posted 7 Oct 2009 , 11:46pm
post #6 of

thank you so much

Echooo3 Posted 7 Oct 2009 , 11:59pm
post #7 of

Yep, Toba's Glace, that's what I use, love it.

summerluv Posted 8 Oct 2009 , 1:04pm
post #8 of

Does the Toba's Glace get hard enough to ship? How about Alice's Recipe?
Thanks!!

ArtsySmarts Posted 2 Feb 2010 , 4:30am
post #9 of

I like this one the best. It's adapted from MEAGHAN MOUNTFORD. Pretty much the same but I add the Karo for a little bit of a sheen. Dries hard enough to package yet tastes soft and creamy in your mouth. Really yummy.

4 T Meringue Powder
1/2 c water
6 c Powdered Sugar
1 T shortening
1 T light Karo Syrup
1 t vanilla (clear)

Beat together Meringue Powder and water until very frothy. A few minutes. Add sugar slowly then the rest of ingredients and beat together. Yum!

Texas_Rose Posted 2 Feb 2010 , 4:34am

I use marshmallow fondant on my cookies, then decorate with a little bit of royal icing. It firms up on the cookie if you put it on when the cookie is hot from the oven, but stays soft enough to bite. You can add interesting texture to cookies that way. I have shipped them from San Antonio to Sacramento in the summertime and my grandma said they held up perfectly.

kr1970 Posted 23 Nov 2011 , 11:26pm

Artsy this seems like it would make a lot of icing - do you know about how much?

samiam22 Posted 24 Nov 2011 , 12:42am
Quote:
Originally Posted by ArtsySmarts

I like this one the best. It's adapted from MEAGHAN MOUNTFORD. Pretty much the same but I add the Karo for a little bit of a sheen. Dries hard enough to package yet tastes soft and creamy in your mouth. Really yummy.

4 T Meringue Powder
1/2 c water
6 c Powdered Sugar
1 T shortening
1 T light Karo Syrup
1 t vanilla (clear)

Beat together Meringue Powder and water until very frothy. A few minutes. Add sugar slowly then the rest of ingredients and beat together. Yum!



If you don't mind me asking..do you know if these freeze
well after decorating? I was thinking of starting some Xmas cookies early.

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