Toba Garrett’s Glace’ Icing

Ingredients

  • 1 lb. confectioners’ sugar
  • 3/8 cup milk
  • 3/8 cup light corn syrup
  • flavoring as desired

Instructions

    In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.

  1. Divide to flavor and add color.

Comments

my_4_dumplins Says... 1 Dec 2009 , 9:49pm

What is your favorite flavoring to use in this icing?

geraldb Says... 4 Dec 2009 , 7:33pm

what do i use to thin the icing out if it is to thick

heavensgaits Says... 16 Dec 2009 , 7:04pm

I've always used Loran's bavarian cream in this recipe and have had rave reviews.

gracie07 Says... 17 Feb 2010 , 6:27pm

Does this harden like royal icing? I am looking for an icing similar to "cookie bouquet" icing - something between royal and BC....... any suggestions?

bienhelmosa Says... 1 Mar 2010 , 11:35am

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?

Thank you!

erinalicia Says... 10 Mar 2010 , 7:15pm

put some americolor white or wilton white in the icing before you add your color. It will help with the cloudy or spotty appearance.

KsCakes09 Says... 11 Mar 2010 , 10:16am

does this harden like royal icing???

ceshell Says... 17 Apr 2010 , 11:03pm

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.

cgilgoff Says... 8 Oct 2010 , 6:49am

What is the best way to store the leftover Toba Glace icing? Does it need to be refridgerated? Thanks in advance.

momd68 Says... 31 Jan 2011 , 12:49pm

how much flavoring

heycookie Says... 5 May 2011 , 6:39pm

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.

peanuts_mum Says... 18 Aug 2011 , 3:09pm

any clue what could be substituted for corn syrup in the UK?

zetasilver Says... 27 Aug 2011 , 10:15am

Peanuts_mum, I believe we can use Golden Syrup instead.

kr1970 Says... 25 Nov 2011 , 11:09am

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?

andlydle Says... 25 Nov 2011 , 1:40pm

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

ecats18 Says... 27 Dec 2011 , 6:25pm

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?

poorlittlefish Says... 18 Jan 2012 , 5:23am

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.


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