I'm Confused As To The Difference Btwn Thinned Ri And Glaze

Baking By tsal Updated 4 Oct 2010 , 7:13pm by tsal

tsal Posted 4 Oct 2010 , 12:07pm
post #1 of 5

Hi,

is there a taste difference? Is glaze shinier when dry? Easier to work with? Why would you use glaze as opposed to thinned RI?

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4 replies
Kiddiekakes Posted 4 Oct 2010 , 1:23pm
post #2 of 5

I think glaze has corn syrup in it which makes it shiny and doesn't dry completely rock hard..Toba Garret has a wonderful glaze recipe...Thinned RI is just meringue and water/cream of tatrtar for some recipes and icing sugar.Antonia74 has a awesome RI recipe for cookies.

beenie51 Posted 4 Oct 2010 , 1:31pm
post #3 of 5

Glaze can also be jsut powdered sugar, milk and extract of choice. For example a lemon bunt cake could have lemon extract and or lemon zest.

bonniebakes Posted 4 Oct 2010 , 2:22pm
post #4 of 5

A few months ago I did an experiment where I compared the two types of icing. Maybe my experience will help answer some of your questions. I posted my results here.

Bonniebakes icing experiment RI vs glace
http://cakecentral.com/cake-decorating-ftopict-684108-.html

tsal Posted 4 Oct 2010 , 7:13pm
post #5 of 5

Wow Bonnie!! You are awesome. It is members like you that make this site so valuable. I hope that I can contribute as much once I have mire experience!

Thanks for the comparison!

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