nadushka Posted 5 Apr 2013 , 3:32pm
post #1 of

I just have a quick question.  I searched the forum but did not see a specific instruction on storage of Tobi's glaze. I use squirt bottles for cookie flooding and was wondering if I can just refrigirate it in the squirt bottle. I tried refrigirating the glaze in a bowl covered by plastic food wrap, but it crusted on top. How do you usually store it, and for how long can I refrigirate it? Thanks.

18 replies
Lynne3 Posted 5 Apr 2013 , 8:18pm
post #2 of

what is Tobi's Glaze?

liz at sugar Posted 5 Apr 2013 , 8:19pm
post #3 of

Toba Garrett's Cookie Glace.  Softer than royal icing for sugar cookies.  Very good.

 

Liz
 

RoyalCreamery Posted 6 Apr 2013 , 1:14am
post #4 of

ADoes it dry hard enough to stack the cookies afterwards?? I just looked it up, and the recipe is so easy I want to try it RIGHT NOW!!

Lynne3 Posted 6 Apr 2013 , 5:08pm
post #5 of

AWhere can u find the recipe. Or does she sell it

RoyalCreamery Posted 6 Apr 2013 , 7:11pm
post #6 of

AI just googled the name Toba Garrett and it came right up

auzzi Posted 7 Apr 2013 , 12:33am
post #7 of

The cookie glaze in question is simply glacé icing [liquid plus powdered sugar] with a small amount  of corn syrup added. You can flavour and colour it also ... Although the glaze dries quite well, and reasonably hard, it does not dry totally..

 

It is better to only make up an amount that you are going to use in a session. It crusts/dries with exposure to air.

 

To store, place in air tight container, with plastic pressed to the surface [cutting off the air]. It should last 3-4 days. If you use milk as your liquid, as suggested in some recipes, do not store...

nadushka Posted 8 Apr 2013 , 6:30pm
post #8 of

Thank you for info. I will try to cover it with plastic and see if I can get 1-2 days out of it. One recepie makes a lot of it, so often times I will use only half of the batch, and would like to be able to use up the rest later (or take to my sisters for them to use). We do like it so much more than RI, it taste much better, gets hard enough to transport cookies yet soft enough to taste soooo good. Thanks again.

OneCreativeCookie Posted 7 May 2013 , 6:03pm
post #9 of

I use a similar glaze and believe that it can be stored 5 days at room temp and 2 weeks in the fridge.  I store in tupperware or if already in piping bags w/ tips, I put the bags in ziplock bags and into the fridge.  The insanely high ratio of sugar to milk will preserve the icing for this length of time.  I have also frozen unused icing for a period of one month.  Once defrosted, I use it same or next day and then pitch it.
 

RoyalCreamery Posted 11 May 2013 , 9:05pm

AMilk? Soy milk? Or water?? Which one makes a better glaze?

liz at sugar Posted 13 May 2013 , 12:31am

I use heavy cream and corn syrup, and it is delicious.  I've never tried water or milk.

 

Liz
 

RoyalCreamery Posted 14 May 2013 , 6:25am

AOkay. Thanks Liz

GeminiRJ Posted 17 May 2013 , 12:39pm

Glace is all I use! I store leftovers in a sealed container in the fridge and try to use it within about 10 days. It will still taste fine, but the finish isn't quite as nice once it's been sitting for too long. For every cup of powdered sugar, I add 1 tablespoon each of milk and corn syrup, 1/4 tsp. extract, and about 5 drops of brite white food color (helps with the transparency of the icing and gives a nicer look, IMO.) Your decorated cookies should be ready for bagging after 12 hours. Do not refrigerate the decorated cookies for a minimum of 24 to 36 hours, though. Glace does NOT like getting cold!!!

Annie70 Posted 17 May 2013 , 1:06pm

I always question leaving the cookie set out for 12 hours.  Doesn't it get dried out??  I use crusting buttercream for my cookies now and would like to switch to glaze because the decorating it endless with glaze.  Also GeminiRJ have you frozen your decorated cookies?? 

Kathy107 Posted 17 May 2013 , 4:45pm

Annie70, What crusting buttercream did you use for your cookies?  Do you have any pictures you can share?  Thanks.

GeminiRJ Posted 17 May 2013 , 4:54pm
Quote:
Originally Posted by Annie70 

I always question leaving the cookie set out for 12 hours.  Doesn't it get dried out??  I use crusting buttercream for my cookies now and would like to switch to glaze because the decorating it endless with glaze.  Also GeminiRJ have you frozen your decorated cookies?? 

No, I've never frozen them because I worry too much about the cold ruining the finish. But my MIL has frozen them, and they seemed to be okay. I just worry I won't be so lucky!

Annie70 Posted 17 May 2013 , 5:42pm

So GeminRJ how far ahead do you make the cookies and decorate them??

GeminiRJ Posted 19 May 2013 , 3:40pm

Sometimes I bake the cookies and freeze them for up to a week before decorating. Sometimes I bake and decorate on the same day. I try to time it so that there is no more than four days between when I start decorating and when the cookies will be eaten, and less if I can make it work! I rarely do large orders (anything over 3 dozen) so I'm not stressing out about getting lots of cookies done in a short amount of time. Since I rarely sell my cookies, smaller batches for taking to family get-togethers or to work to share with co-workers are easy to get done during my free time.
 

MBalaska Posted 22 Aug 2013 , 10:03am

Quote:

Originally Posted by GeminiRJ 
No, I've never frozen them because I worry too much about the cold ruining the finish. But my MIL has frozen them, and they seemed to be okay. I just worry I won't be so lucky!

I'm with GeminiRJ on this one.  I have frozen these cookies and it simply ruins the icing. It is ugly as all get out after coming out of the freezer. 

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