Toba Garrett’s Glace’ Icing


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


  1. In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
  2. Divide to flavor and add color.


my_4_dumplins Says... 2009-12-01 21:49:13

What is your favorite flavoring to use in this icing?

geraldb Says... 2009-12-04 19:33:29

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

heavensgaits Says... 2009-12-16 19:04:25

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

gracie07 Says... 2010-02-17 18:27:50

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... 2010-03-01 11:35:46

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... 2010-03-10 19:15:26

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... 2010-03-11 10:16:06

does this harden like royal icing???

ceshell Says... 2010-04-17 23:03:58

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... 2010-10-08 06:49:36

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

momd68 Says... 2011-01-31 12:49:39

how much flavoring

heycookie Says... 2011-05-05 18:39:00

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... 2011-08-18 15:09:58

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

zetasilver Says... 2011-08-27 10:15:11

Peanuts_mum, I believe we can use Golden Syrup instead.

kr1970 Says... 2011-11-25 11:09:20

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... 2011-11-25 13:40:19

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... 2011-12-27 18:25:11

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... 2012-01-18 05:23:46

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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