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Glacé icing is an alternative to royal icing for cookies. It doesn't set as hard as royal and mixes up in a minute. Try is on your next batch of sugar cookies.
Toba Garrett’s Glacé Icing
- 1 lb. confectioners’ sugar
- 3/8 cup milk
- 3/8 cup light corn syrup
- flavoring as desired
- In a mixing bowl, mix the sugar and milk first.
- Add corn syrup just until combined.
- Divide to flavor and add color.
What is your favorite flavoring to use in this icing?
what do i use to thin the icing out if it is to thick
I've always used Loran's bavarian cream in this recipe and have had rave reviews.
Does this harden like royal icing? I am looking for an icing similar to "cookie bouquet" icing - something between royal and BC....... any suggestions?
Hi! I use this glace, but at the next day, whitish sptos/mapping appears on the cookie... Does anyone have the same problem? Is there a way to solve it?
put some americolor white or wilton white in the icing before you add your color. It will help with the cloudy or spotty appearance.
does this harden like royal icing???
This gets firm and stackable, but not rock-hard like RI. I think it tastes much better than RI and is a pleasure to bite through on a cookie.
What is the best way to store the leftover Toba Glace icing? Does it need to be refridgerated? Thanks in advance.
how much flavoring
I put a teaspoon of clear vanilla in mine -- maybe a bit more if I'm going to be using a lot of soft gel paste in order to achieve a bright or dark color.
Store it in the fridge if you make it with milk. Can also be made with water in lieu of milk.
I have the same problem as bienhelmosa -- white spots and mapping. I've tried the Wilton white before coloring to no available. I even took a class with Toba Garrett and asked her about it. She said she had never heard of anyone having hat problem which was a little surprising because it happens to me almost every time I make a batch.
Any other thoughts? Thanks.
any clue what could be substituted for corn syrup in the UK?
Peanuts_mum, I believe we can use Golden Syrup instead.
About how long does it take to harden? Also I wonder if the white spots are from ps that stuck together ? Maybe try sifting first?
I give it a day before I stack the cookies, but it's fairly hard within a few hours
if you want it thinner, add more corn syrup and if you want it thicker, add more sugar
About how much icing does this make? Im only planning on icing about 2 dozen cup cakes with a few decorations... will this be enough or plenty?
If you're in the UK then a better replacement for corn syrup is liquid glucose, available from the home baking aisle in Tesco etc. It's better than golden syrup, because golden syrup has a distinctive taste, plus it's not clear so its colour will affect the colour of the icing unless additional colouring is added to mask it.
This is a wonderful icing, but it can be very temperamental in cold weather. The white spots and mapping occur most often when the decorated cookies sit in a cold environment before the icing fully sets.
To make smaller amounts of icing, use 1 cup powdered sugar for every tablespoon of milk and tablespoon of corn syrup.
Regarding the spotting/mapping.....powdered sugar brands can be very different from each other. I only use C&H and I have heard other decorators claim the same. There are times I had no choice on the shelves and had to buy another brand and each time my royal icing would stick to the parchment after drying and the dried characters would be glassy and too fragile etc.... and when iced on a cookie it would separate and the iced part would just fall off the cookie. Dependable for icings and buttercreams as well.....so is is possible Toba is using a different powdered sugar brand than those getting the spotting.
I agree with GeminiRJ - temperature affects this icing. When I make cookies in mild weather for Easter or Halloween, I get no spotting. When I make them for Christmas, I discovered I have to make sure the room where the cookies are drying is not too cold or I get mapping or spidery lines. Usually I don't mind because I tend to color over or add more decorations but when you want to leave them white it can be a problem. This icing is wonderful and tastes great but it does take a long time to dry, usually overnight, a good 10 hours or more.
I agree with debdvo C&H powder sugar is made with cake sugar. Unless it states sugar made from cane, it's made with beet. This makes a HUGE difference in ALL of my icing recipes. I ABSOLUTELY refuse all other powder sugar. I bought 6 2# bags of another brand by mistake.... Gave it all away and went back to store for C & H.
I want to know how to make those gorgeous flowers!
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