Favorite Cookie Icing

Baking By Stina Updated 29 Nov 2009 , 5:24pm by rosiecast

Stina Posted 13 Nov 2009 , 2:49pm
post #1 of 27

Hey all! I am a novice at cookie decorating, I have tried some but I know I need some practice. My question is what is your favorite cookie icing to use for decoration. I see many use the royal icing, but I am just not a big fan...but is it the best? I need to make some cookies for an upcoming charity bake sale and I want them to look beautiful. Thanks for posting any suggestions.

26 replies
ddaigle Posted 13 Nov 2009 , 3:02pm
post #2 of 27

Royal usually isn't good because some recipes leave out the flavorings. It is good if you add some of your favorite extracts. Toba's Glace is very good also...just a different consistancy. I am a royal icing fan. Most cookie icings are very similar...it's all about the extracts you use. IMHO.

luv2bake6 Posted 13 Nov 2009 , 4:02pm
post #3 of 27

I, too, am a RI fan and i also add various different extracts for different flavors.
Many here use glace` but for me it's difficult to get the right consistency and it also takes a longer time to dry.

ddaigle Posted 13 Nov 2009 , 4:46pm
post #4 of 27

On another note.....no cookie icing has every been finger licking good. But combined with extracts and the cookie...the end result should be YUM.

bonniebakes Posted 13 Nov 2009 , 4:51pm
post #5 of 27

I love Antonia74's royal icing recipe. It's fine on it's own, but you can easily add any flavored extract you want (I've tried lemon, almond, vanilla, peppermint, maple, caramel, chocolate, raspberry, etc.).

It dries hard enough to stack after 12-24 hours, but on the cookie it is NOT rock hard. It's not a "break your teeth on it" RI that I think of when I think of Royal icing used for gingerbread houses....

JGMB Posted 13 Nov 2009 , 5:44pm
post #6 of 27

Another CCer shared this recipe a while back, and I love it!! It dries hard enough that you can stack the cookies, but stays soft underneath so that the cookie's pleasant to bite into. It tastes great, too!

Mix 3 cups sifted powdered sugar, 3 Tbsp. milk and 3 Tbsp. light corn syrup. Add 15 drops of Brite White, then whatever color you want the icing to be. This is just about the right consistency for outlining the cookies, then add a little more corn syrup for flooding consistency.

cookiemookie Posted 13 Nov 2009 , 6:53pm
post #7 of 27

Antonia's Icing on here is a fantastic recipe. It's all I use.

I do add extracts to it also.

If you make it right it is not hard at all and has such a nice texture combined with NFSC. You get icing with every bite!

tatorchip Posted 13 Nov 2009 , 8:15pm
post #8 of 27

I also use Antonia's Icing, I add vanilla and almond extracts, I love it and so does my family

toleshed Posted 13 Nov 2009 , 11:52pm
post #9 of 27

Michele Fosters fondant - love it, tastes good, easy to make, easy to use.

andpotts Posted 14 Nov 2009 , 1:11am
post #10 of 27

There are several good recipes, and everyone likes them for different reasons, I am all about it looking good, but it has to taste good too, so my favorite is a variation of Toba Garret's Glace icing. I use it almost exclusively. I do like Antonia's modified Royal icing if I'm going to use royal though. Then there's rolled BC , I've only tried it once and I had problems with the recipe I used being greasy, I will have to try a different recipe, because using rolled BC is a wonderful way to decorate large quantities in a somewhat timely manner

Toba's Glace:

1lb 10X Confectioners Sugar (sifted) Sifted after measurement!
3 oz . milk (warmed)
3 oz light corn syrup (with vanilla flavor added if you can find it)
* 20 drops white food coloring (Americolor Brite White or Wilton White White)

In a mixing bowl, thoroughly mix the powdered sugar and the milk first.
The icing should be very soft and have a heavy-cream texture before you add the corn syrup.
Add the corn syrup all at once and mix just until combined.
Mix in the white food coloring.
Divide into several bowls/cups
Color each as desired
Cover with plastic wrap to prevent drying and let rest, your colors will deepen with time and this allows a lot of air bubbles to escape ( I usually mix up my icing first, then it has plenty of time to rest while I get the cookies made)

*20 drops is just a general number I find works, a little more or less and you shouldnt have a problem. The added white keeps the icing from developing spots or a cloudy appearance when dry.

Outline Glace:
**If you need a thicker consistency for outline,
4 oz Glace icing
6-8 Tbsp 10X Confectioners Sugar
Mix until combined, the icing should be pretty stiff, if its not stiff enough, add additional PS until you have a medium stiff consistency.
Also if you need it a little thinner add CS a tiny bit at a time.

With Glace I only use bottles to outline and flood. Best of luck! Andrea

TracyLH Posted 14 Nov 2009 , 2:44am
post #11 of 27

I love and only use Antonia74's RI. Her MP has vanilla in it, whereas ours in the U.S. does not. Therefore, I add all-natural flavorings that I found - Lime, Orange, Cherry, Lemon, Coconut, Clear Vanilla ( party.gif

cylstrial Posted 14 Nov 2009 , 12:29pm
post #12 of 27

I also use and love Antonia's recipe. It is just amazing!!

Tracy - your spice cookies sound awesome with the pumpkin pie spice flavor.

Stina Posted 17 Nov 2009 , 3:13pm
post #13 of 27

Wow thanks you guys, it sounds like I only need to decide between Toba's and Antonia's I was afraid of the RI being too hard to bite into the cookies (I hate it when that happens), but these recipes sound fabulous. Tracy, the pumpkin pie spice you are talking about...is it the dry kind you bake with or do they make a liquid form of that somewhere? Also, just to clarify...you are putting that in the icing and then matching it with your spice cookie? That sounds incredible! Thanks for all the tips! I will have to post some pictures after the bake sale.

Stina Posted 17 Nov 2009 , 3:17pm
post #14 of 27

I can't find Antonia's recipe. Can someone help?

Stina Posted 17 Nov 2009 , 3:34pm
post #15 of 27

Found it...never mind icon_redface.gif

tinygoose Posted 17 Nov 2009 , 4:34pm
post #16 of 27

Does Toba's glace get hard? Is this the kind of icing you can just dip the front of the cookie in, let dry and decorate on top?

bobwonderbuns Posted 17 Nov 2009 , 4:52pm
post #17 of 27

I like the royal icing best. I use a simple royal icing recipe with flavorings to compliment the cookies. I don't like the glace icings at all -- they don't do well with any decorating technique I've ever used. I'm also a big fan of fondant on cookies, which gives me greater mobility as a decorator. The fondant can be flavored to compliment the cookie as well! icon_biggrin.gif

Stina Posted 17 Nov 2009 , 10:45pm
post #18 of 27

So those of you that are using fondant on your cookies, are you frosting the cookie in BC first? Putting the fondant on the warm cookie hoping it melts a little and stick? I have tried putting it on a warm cookie with no BC under it and it does melt some, but after it cools it just pops right off again. What are your suggestions?

bobwonderbuns Posted 21 Nov 2009 , 1:40am
post #19 of 27

I use melted and strained preserves as glue for the fondant on my cookies. It adheres beautifully and adds a little extra flavor (not a bad thing!) icon_biggrin.gif

toleshed Posted 21 Nov 2009 , 10:19pm
post #20 of 27

I use Michele fosters fondant. I dab a little corn syrup out of a squirt bottle onto the cookie and lay the cut out fondant on the top. Sticks very nicely

BeeBoos-8599_ Posted 21 Nov 2009 , 10:27pm
post #21 of 27

I really like the poured icing in the WIlton Yearbooks. It dries shiny and firm but not chrunchy. You can do some beautifull designs in it for holiday cookies. I just really like working with it. Oh and it works great with Edible Images as I found out yesterday.

lilthorner Posted 22 Nov 2009 , 3:34am
post #22 of 27
Originally Posted by TracyLH

I love and only use Antonia74's RI. Her MP has vanilla in it, whereas ours in the U.S. does not. Therefore, I add all-natural flavorings that I found - Lime, Orange, Cherry, Lemon, Coconut, Clear Vanilla ( party.gif

Tracy I love your cookies! I have used Antonias icing before but made it incorrectly icon_smile.gif

toleshed Posted 22 Nov 2009 , 11:20am
post #23 of 27

aah thanks lilthorner thats good to know.

rosiecast Posted 28 Nov 2009 , 3:46pm
post #24 of 27
Originally Posted by TracyLH

I love and only use Antonia74's RI. Her MP has vanilla in it, whereas ours in the U.S. does not. Therefore, I add all-natural flavorings that I found - Lime, Orange, Cherry, Lemon, Coconut, Clear Vanilla ( party.gif

Tracy, where did you find the clear vanilla. All I find is the imitation one. Thanks,

TracyLH Posted 29 Nov 2009 , 1:29pm
post #25 of 27

Thanks, Liltthorner! I did not know Chefmaster had vanilla flavoring in it.

Rosiecast - I swear by the Clear Vanilla from Spices, Etc. I just got a 32 oz. bottle and am all set to start my snowflakes, snowmen and all things white! icon_smile.gif
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If you need it, here is a link to the page on their all-natural flavorings and extracts:


I have also used and liked Lime, Lemon, Orange, Two Fold Vanilla, Pumpkin Pie Spice, Coconut and Cherry. I just got some Peppermint that smells wonderful as well and will be playing with that soon.

luv2bake6 Posted 29 Nov 2009 , 5:00pm
post #26 of 27

I agree with bobwonderbuns. Glace for me is not reliable and RI always seems to be (aside from the pockmarking i'm getting when piping dots). I am able to use the same consistency for flooding and piping decorations and i don't need to worry about cracking while drying if it's moved too much like it does with glace.

Having said that, i like how soft the glace is when taking a bite out of the cookie. The RI can be very crunchy and candylike.
I also like that it can keep nicely for a longer period of time and still be used nicely. With RI, i find it easiest to work with while it's freshly made.

I use fondant when i absolutely have no choice (for last minute cookies) and then detail with RI. Putting it on a hot cookie works at first but then seems to pop off later while decorating, so i either pipe a trim of RI around the edges for it to stay or i'll use corn
syrup or piping gel to stick it on.

I guess it's really all a matter of prefefence with toppings. I would recommend for anyone who's new to all this, to use all methods a few times and then you'll see what you like to use best.

rosiecast Posted 29 Nov 2009 , 5:24pm
post #27 of 27

Thanks so much Tracy- on my way to ordering.

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