Help With Icing- Corn Syrup Glaze With Ri

Baking By darkchocolate Updated 12 Mar 2013 , 3:46pm by shebaben

darkchocolate Posted 6 Feb 2013 , 2:52pm
post #1 of 11

Is it possible to use a RI on top of a corn syrup glaze?  I don't like a hard icing, but prefer the softer texture of the corn syrup glaze.  I would like to add some details and wondering if the RI would work.  I am a amatuer in cookie decorating, but enjoy it at Christmas with my girls and occasionally making snacks for school.



10 replies
-K8memphis Posted 6 Feb 2013 , 3:37pm
post #2 of 11

define corn syrup glaze


i like to pipe cookies with melted chocolate


and i often thin the cookie dough with milk or water to make it loose enough to pipe onto the cookie before it's baked--so this can give design details in advance if that ever works for yah


so that's a thought too to keep it softer (than royal)

darkchocolate Posted 6 Feb 2013 , 3:54pm
post #3 of 11

Something like this.


CookieCrazie Glaze Icing
1 lb (3 3/4 cups) powdered sugar
1/4 cup corn syrup
1/2 tsp clear vanilla extract
1/4 tsp almond extract or emulsion
1/8 tsp butter flavoring
approx 1/4 cup water
Mix all ingredients together on lowest mixer setting. Mix well for at least one minute

-K8memphis Posted 6 Feb 2013 , 4:03pm
post #4 of 11

the royal should work on that if it's a nice firm solid base--if it's not real juicy loosey


test it but it should work


if the royal can pull moisture from/through the glaze it could break down

darkchocolate Posted 6 Feb 2013 , 5:15pm
post #5 of 11

I appreciate you answering my question, thank you.

sugarkissed_net Posted 6 Feb 2013 , 7:14pm
post #6 of 11

I've seen cookiers post that they do exactly that. They don't want to flood the whole cookie with royal icing, so they use glaze. And then royal icing is just used for the detailing.

darkchocolate Posted 6 Feb 2013 , 8:03pm
post #7 of 11

Thank you sugarkissed!

blondmary Posted 19 Feb 2013 , 8:53pm
post #8 of 11

thank you for asking that question!!

I've been looking for the same answer :)

texascakebaker Posted 23 Feb 2013 , 2:31am
post #9 of 11

A little late to the party, but I must say this is exactly what I do! I learned it from another person who does it! The glaze really gives the good taste and keeps it soft, but the RI allows you to do more than you would be able to do in detail with the glaze. The RI does fine on top of the dried glaze. I usually let the glaze dry overnight. Once, I tried to rush it, and the white royal absorbed some of the red color from the glaze below it. For what it's worth, I also find that the RI gives that added sweetness--as if the glaze isn't enough! :-)

SSCountryDelights Posted 23 Feb 2013 , 4:14am
post #10 of 11

I recently started doing that with stencils.  I flood the cookie with the glaze and do the stencil work with royal icing.

shebaben Posted 12 Mar 2013 , 3:46pm
post #11 of 11

What great ideas! I never thought of using royal on the glaze. I've piped buttercream onto the glaze afterwards and also used it to outline before the glaze, but I don't like the way it works at all. I'm working on some cookies today and must try this.  Thanks.

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