mzjohnson Posted 20 May 2010 , 5:00pm
post #1 of

I am making cookies that need to be individually wrapped in clear plastic bags. I am not a real big fan of Royal icing, or using rolled butter cream. I am trying to find another type of icing for cookies that will harden enough so I can indiviually wrap each cookie, but these are goin to be shrek cookies and they are going to have a lot of detail. I was thinking about a frozen butter cream transfer, but I am thinking once it thaws it will just be a mess and stick to the clear plastic bag. I was thinking about foundant, but I don't think my customer will like the taste of it. If anyone has a suggestion please let me know thanks.

51 replies
GeminiRJ Posted 20 May 2010 , 5:25pm
post #2 of

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.

Mickeebabe Posted 22 May 2010 , 3:19am
post #3 of

Can you also use this icing for the detail work?

Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.


GeminiRJ Posted 22 May 2010 , 2:41pm
post #4 of

I do all my outlining and detail work with this icing, yes. You simply have to add enough powdered sugar to get the icing to the consistency of peanut butter.

Echooo3 Posted 22 May 2010 , 3:00pm
post #5 of

Thanks to GeminiRJ, I also use that glace. Her work is outstanding!

There are many excellent cookie decorators here that have inspired me.

luv2bake6 Posted 24 May 2010 , 3:51am
post #6 of

I also use GeminiRJ's icing recipe and absolutely love it. Just remember, it takes glace longer to dry than your regular RI so allow enough time (at least 24 hours) to dry.

Mickeebabe Posted 26 May 2010 , 9:55pm
post #7 of

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.

GeminiRJ Posted 27 May 2010 , 1:50am
post #8 of
Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.




I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.

Mickeebabe Posted 27 May 2010 , 9:03pm
post #9 of

Thank you. I made some cookies yesterday and I think they were too thick and they spread a lot. I can't wait to try this one. (especially the chocolate one. Yum!)

Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.



I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.


bunny520 Posted 27 May 2010 , 11:43pm

gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe

thin4life Posted 28 May 2010 , 12:05am
Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.




I use this recipe all the time. I searched high and low for a good icing recipe for cookies and when GeminiRJ shared this with me I was thrilled. This is the only cookie icing recipe I use now and I always get rave reviews on how good it taste. I usually use almond extract and the NFSC recipe.

TracyLH Posted 28 May 2010 , 12:21am

Saving for when I have time to try Susan's icing recipe. icon_biggrin.gif Thanks for posting all of this!

DiscoLady Posted 28 May 2010 , 12:35am

If the cookies need to dry 24 hours do they cover them so they don't go stale?

CharmingChelsea Posted 28 May 2010 , 1:20am
Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.



I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.




This is the recipe I use as well! But I add more vanilla and a dash of cinnamon (I guess that makes it no longer a sugar cookie, no?)
I must try the melted chocolate soon!

Melvira Posted 28 May 2010 , 1:30am

Gem-RJ, thanks for sharing sweetie!! I am going to try your icing because I HATE royal icing! BLEUGH!!! But sometimes I need something I can wrap! thumbs_up.gif

GeminiRJ Posted 28 May 2010 , 2:06am
Quote:
Originally Posted by bunny520

gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe




No, you don't need to refrigerate the decorated cookies. In fact, without the brite white, it is NOT recommended. This is pretty much Toba Garret's icing recipe, though I originally saw it in a Wilton yearbook. I just tweaked it the tiniest bit.

As for going stale while the icing dries...no worries! I leave the cookies uncovered overnight, then place them into pizza boxes in the morning. I will usually bag them when I get home from work, or place the in airtight containers if they're for my family. The cookies should remain fresh for 5 days....or longer. Once fully set, the icing seems to tolerate being in the fridge, and this helps keep them fresh longer.

CakesIMake Posted 28 May 2010 , 2:17am

I'm gonna have to try this! Thanks for posting

luv2bake6 Posted 28 May 2010 , 8:43pm

GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!

tiggy2 Posted 28 May 2010 , 8:58pm

I use GeminiRJ recipe and it works great.

Echooo3 Posted 28 May 2010 , 9:40pm

I think the icing is more for flooding. I would be shocked it you could pipe stars or shells.

luv2bake6 Posted 28 May 2010 , 9:52pm

It's weird cuz i believe i have gotten it to a stiffer consistency to pipe shells. It's been a while so i don't remember exactly but i stopped using RI a long time ago. There's gotta be way to stiffen it up somehow.

FleurDeCake Posted 28 May 2010 , 10:00pm

great info thanks to you all...

GeminiRJ Posted 29 May 2010 , 10:27pm
Quote:
Originally Posted by luv2bake6

GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!




I can get it stiff enough for outlining, but I'd be hesitant to try it for shells. Maybe royal would be a better bet for something like that?

sweet56pooh Posted 30 May 2010 , 2:22am

I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?

Melvira Posted 30 May 2010 , 2:49am
Quote:
Originally Posted by sweet56pooh

I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?




I've not used the glace, so I can't give you pros... but I will CON my butt off on the royal icing. I've only met one person that can really make it taste good. Oh, and she's like a cookie wizard! I've always been kind of 'down' on RI. I know it's not as bad as I make it sound, but I'd rather use almost anything else.

Of course, nothing beats buttercream on sugar cookies, but you've got no real stacking ability there. icon_cry.gif And the second you look at them wrong they're all smudged up.

sweet56pooh Posted 30 May 2010 , 9:21am

GeminiRJ, how many cookies does one batch of your icing covers? I have 200 4" cookies to decorate. How many batches should I make? TIA!!

Echooo3 Posted 30 May 2010 , 11:44am

sweet56pooh, I've never used RI cause it just doesn't look like it taste good. I can tell you that glace takes time to get use to. It takes time to know the right consistency but if you keep at it and don't give up, it's fun.

In the beginning it seemed I always made it too runny and it would run off the cookie. I seem to be getting the hang of it now, it's been about six months for me. Yes, I'm a sloooooooow learner. icon_redface.gif

bonniebakes Posted 30 May 2010 , 8:11pm
Quote:
Originally Posted by sweet56pooh

I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?




here are some links to past threads that talk about the two...

glace &/vs. royal
http://www.cakecentral.com/cake-decorating-ftopict-623143.html

http://www.cakecentral.com/cake-decorating-ftopict-623816.html

http://www.cakecentral.com/cake-decorating-ftopict-668349-.html


Although trying the glace icing is on my to-do list, I've never done it. I use RI exclusively and I have people tell me how much they love the icing all the time.

I use a modified version of Antonia74's RI recipe (I add some corn syrup and natural flavorings). I don't eat any icing (too sweet for me), but I get rave reviews each and every time I give someone cookies.

Melvira Posted 30 May 2010 , 9:24pm
Quote:
Originally Posted by bonniebakes

I use RI exclusively and I have people tell me how much they love the icing all the time.




You know, it's SO funny... people who like the RI on sugar cookies REALLY love it. I mean, they go nuts for it. When it's made like the friend I mentioned earlier does it, it does taste almost like candy or something, and it's really good. But any other that I've had just has too much of a metallic taste. It's the meringue powder, I know that much. It just gives it this twangy taste that I'm not fond of. I know some people LOVE it though. And obviously it's better with a little flavoring in it to help mask that twanginess. Is that even a word? icon_confused.gificon_lol.gif

BORIKS03 Posted 30 May 2010 , 9:37pm

Thanks for sharing! Will have to try it.

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