Best Icing For Cookies

Baking By myriam1 Updated 21 Jul 2007 , 7:40pm by Luby

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myriam1 Posted 15 Jul 2007 , 5:16am
post #1 of 24

Hi everyone.

Just have a quick question... what is the best icing for decorating cookies - color flow, royal icing, or poured cookie icing? And doesn't leave the cookies hard as rocks. Do people actually like cookies with hard icing?

Thanks icon_confused.gif

23 replies
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miriel Posted 15 Jul 2007 , 6:06am
post #2 of 24

My preference is fondant on cookies. Makes it easy to apply and tastes good. It dries with a crust on top but still soft inside.

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GeminiRJ Posted 16 Jul 2007 , 5:34pm
post #3 of 24

I use Toba's glace, which is the same as Wilton's poured cookie icing. (Or is Wilton's Shiny cookie icing?) It sets up firm on the outside, but stays fairly soft underneath. And it floods beautifully!

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snowshoe1 Posted 16 Jul 2007 , 6:23pm
post #4 of 24

Ditto on GeminiRJ recommendation for the glace icing recipe on CC. My family and friends would also agree as it stays soft on the inside - crunchy RI was never for em. when I'm in a pinch I'll go for modeling chocolate or Satin Ice fondant.

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tc4cake Posted 17 Jul 2007 , 3:13am
post #5 of 24

I sell a cookie drizzle that I buy from a distributor. It's a actually a two part glaze that I repackage in a commercial facility for resale. I use it on my cookies and get rave reviews. One part has fondant sugar in it but they dry beautifully, you can stack but the icing is not brittle hard. I add flavoring to it and it is fabulous. If interested, feel free to email me at [email protected] - you won't be disappointed.

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Cassie1686 Posted 17 Jul 2007 , 3:28am
post #6 of 24

I love this recipe, it is the best for decorating -

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

and the cookie recipe is great too!

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AnythingSugar Posted 17 Jul 2007 , 3:36am
post #7 of 24

I am with GenimiRJ. I love Toba's glace.

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goal4me Posted 17 Jul 2007 , 3:53am
post #8 of 24

sounds great!

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stacyyarger Posted 17 Jul 2007 , 4:05am
post #9 of 24

Hi, Does anyone have the recipe for Toba's glace? Could you Please send it to me I would love to have it.I'm not that good at the cookie thing yet so I'll post pictures when I get better(lol)

Thanks Alot,
Stacy

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Cassie1686 Posted 17 Jul 2007 , 4:16am
post #10 of 24

Toba Garrett's Glace' Icing

Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy



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.

Source:
Contributed by: jennrick1 on Tuesday, February 14. 2006 at 05:05:40

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Pumkinwaffles Posted 17 Jul 2007 , 6:46am
post #11 of 24

I just tried Tobas Glace tonight and love it so far! I have only done RI once, (new cookie decorator here), but so far I think Im gonna stick with it, and do the deets with RI. Just wishing it dried faster!

A

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tc4cake Posted 17 Jul 2007 , 7:25am
post #12 of 24

A fan in the room helps but I know what you mean. I'm telling you guys - try to add some clear vanilla and butter emulsion to that recipe. Your cookie icing won't just taste "sweet" but creamy and buttercream like in taste only - icing will still harden nicely. If you think you like it now, add the flavoring. I recently had two bakers try my cookies as I'm just about to get into a retail store. I was very pleased with their comments. If you want to try the absolute best clear vanilla, www.abakersplace.com - I've converted about 4 of my cookie customers to this clear vanilla and the butter emulsion.

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GeminiRJ Posted 17 Jul 2007 , 11:54am
post #13 of 24

When you don't need a lot of icing, but still want to use Toba's, use the Wilton's. It's still powdered sugar with equal parts milk and cornsyrup. You can start with 1 cup powdered sugar, 3 tsp. (+ or -) milk, 3 tsp. (+ or-) corn syrup. You can mix it in a bowl with a spoon. Simple, and sometimes you don't want a whole lot of icing.

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myriam1 Posted 17 Jul 2007 , 1:30pm
post #14 of 24

I'll try the TG glace as well. About how much flavoring do you add to this receipe?

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myriam1 Posted 17 Jul 2007 , 1:32pm
post #15 of 24

I'll try the TG glace as well. About how much flavoring do you add to this receipe?

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kneadacookie Posted 17 Jul 2007 , 3:10pm
post #16 of 24

for that size recipe...add 1 tsp of flavoring.
pumpkinwaffles...you can do the details with toba's as well. i do the entire cookie with toba's. i have some that are quite detailed.

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tc4cake Posted 17 Jul 2007 , 3:36pm
post #17 of 24

I don't personally use this particular recipe, but it looks like it's the same or similar to the one in the Wilton Yearbook. Wilton doesn't call for merangue though. Since their recipe only makes a little I would usually 4 times it and add about 1tblsp clear vanilla and about 2tsp butter emulsion. This is the main thing I've learned - taste it while you do it and experiment. I've never had anything go wrong in my cookies because I added too much flavor. I'm not tryint to push my clear vanilla off on you guys but it's the best and I know you will love it. www.abakersplace.com and you can review what the bottle looks like. I even ordered a different one yesterday and I'm having my distributor pick it up - blaghhhh. The one I use will send your cookies over the edge! In a good way. I even sell a little tiny bottle if you just want to try it. Adding to the glaze recipes or your cookie dough, I'm tellin ya - you will LOVE it.

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AmberA Posted 17 Jul 2007 , 4:49pm
post #18 of 24

About how many cookies does TG ice? Does it have to be refrigeratd? Do the cookies have to be refrigerated after? Can un used cookie dough be kept for latter use, and how is the best way to do so? Thanks!!

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GeminiRJ Posted 17 Jul 2007 , 5:28pm
post #19 of 24

Toba's Glace does not have to be refrigerated, but will keep longer if it is. When I make cookies, I use a similar recipe to the NFSC, only it makes about half the cookies. To ice, I think I use about 3 cups of powdered sugar. (I end up with approx. 36 cookies, about 3" in size.) I don't like to refrigerate the cookies once they're iced, as I've had problems in the past with the icing getting cloudy. The addition of the brite white food coloring seems to have cured that problem, but I'm still erring on the side of caution. The cookies never last all that long, anyway!

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Marksgirl Posted 17 Jul 2007 , 5:43pm
post #20 of 24

Haven't gotten to the cookie thing yet. But thanks to all of you for the great info.

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JoanneK Posted 17 Jul 2007 , 5:48pm
post #21 of 24

I'm not a cookie maker but I have had the TG icing on cookies made by others and it was great!

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cookielicious Posted 21 Jul 2007 , 2:44am
post #22 of 24

I use a glaze I came up with after much fiddling. I actually started out with the Toba glace and just went from there... I have it posted under my recipes icon_smile.gif It's super easy to make and sets up nice, but not at all crunchy like Royal icing. I decorate with Royal ontop though!

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loveqm Posted 21 Jul 2007 , 3:21am
post #23 of 24

i have never tried Toba's glaze but can't wait to after reading all these great reviews... thanks ladies...

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Luby Posted 21 Jul 2007 , 7:40pm
post #24 of 24

I like Toba's Glace!

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