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What's the difference between a glaze and the royal icing?

post #1 of 27
Thread Starter 
What's the difference between a glaze and royal icing? Taste? Thickness? Hardness? I have always used RI but I have seen a lot of post saying they only use glaze for base on cookies. Getting ready to do some valentine cookies and wanted to have the best taste I can make. TY CC'ers!

Chippi
post #2 of 27
I believe the difference is that RI has meringue powder, while glace does not. Toba's Glace will dry firm enough for stacking and bagging, but it won't be rock hard like RI. I think glace will take slightly longer to dry to the "bagging" stage as well. Hope that helps!
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #3 of 27
Thread Starter 
Thank you very much GeminiJr appreciate the help!
post #4 of 27
is using glace harder/easier? I love using royal icing, but dont like the hardness
post #5 of 27
I stopped using royal a long time ago and not only glaze my cookies as a base, but also use snack-size baggies filled with all my colors to do any detail work. Its true you will not get the crisp look of RI, and you certainly couldn't do any drop flowers out of it, but the glaze is so much easier to work with AND you don't need to whip out the kitchenaide for it each time! LOL

I keep a big batch mixed up in my fridge all the time, and then pull out small amounts as needed. I've even used it for some simple piping on some of me cakes.

If you add slightly more corn syrup than milk, you will get a beautiful shine AND it does harden slightly faster. But be careful, much like RI it will 'seem' dry enough, but its like that 3rd coat of nail polish... gotta be patient for all the layers to dry. If you try and fill in with a large amount of isolated glaze - like an eyeball, you could wake up to find airbubbles have popped and left a crater. Happens periodically, so its better to do lots of thin layers than one big blob for those types of areas.

Hope this helps! I make a TON of cookies and am staring at an order of 250 Valentine hearts right now! Mixed up eight batches of glaze last night so as soon as I get settled in today, I'm ready to rock and roll with the fun stuff!
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post #6 of 27
can you send me the link to a recipe?!?!?!
post #7 of 27
Thread Starter 
[quote="Lambshack"]I stopped using royal a long time ago and not only glaze my cookies as a base


Are all of your cookies in your profile made with glaze? They look super! I have 75 v-day cookies to make that are due Sat. and was planning on bagging them separately. Even after they are bagged will any bumps transporting cause indentions and cracks? I also heard that you can add a small amt. of corn syrup to RI to keep it soft inside but shell on the outside has anyone done this?

Chippi
post #8 of 27
I wouldn't mind the glaze recipe either...can you post it Lambshack?

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Busy Bakin Kakes For Kids!!!

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post #9 of 27
Toba Garrett's Glace 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.
Angela
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Angela
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post #10 of 27
Thread Starter 
With using Milk do they not go bad if left out of fridge? sorry so many questions.
post #11 of 27
My question also..Can you sub water in case someone has allergies to milk?

Thanks for posting the recipe AngelaM....

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

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post #12 of 27
Chippi,

Some time ago I started adding just one TBL of butter to my RI recipe and it keeps it from getting rock hard. It still gets hard enough to stack, but it will stay softer on the inside.
Also, I started flavoring my RI with vanilla and butter flavoring and it tastes like buttercream.

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post #13 of 27
The amount of sugar acts as a preservative so the iced cookies can be left out without spoiling.

Sorry Kiddiekakes, I don't know about subbing water for the milk in this recipe.
Angela
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Angela
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post #14 of 27
I don't exactly use a recipe as its more of a 'look & see' kinda thing for me, but if I had to break it down it would be something close to this.

I use the large 2 lb. bags of powdered sugar, and then 1/2 cup of milk and 1/2 cup corn syrup, with anywhere from 1tsp to 1Tbsp of extract. Sometimes I will use a little lemon juice and less milk, or even orange juice, but that sometimes conflicts with mixing colors.

I always add a few squirts of the liquid white coloring once combined to get that opaque look, although if you are mixing dark colors you won't need this. When I had to make a ton of milk bottle cookies, I left the white out so it would look 'milky'. (It worked!)

Obviously, depending on where you live and how 'fresh' your sugar is, there might be more moisture - just like flour - so you will need more or less liquid. Some people 'count' while it dribbles off a spoon... can't really do that, but you will quickly learn when its too thick or too runny.

I use small bowls (like the Chinese soup takeout containers) and a very tapered spoon - my favorite is one that came with a cheap mug & cocoa holiday gift set! It doesn't have a big 'bowl' to it - really flat - like a really cheap spoon at a really old diner? Does that make sense? But its tiny like a demitasse spoon and I just scoop up some glaze with the spoon and use the BACK of the spoon to sorta push it and guide it to the edges. If its too runny you will know because the glaze won't stop at the edge. The corn syrup helps tremendously with this part. Makes it just thin enough to spread but not to run off the edge. I can't tell you how many DAYS, possibly months of time this process has saved me on some HUGE orders. 600 cookies for Mother's Day at a country club would have taken forever to border and fill. Not to mention would have gotten stale before I had a chance to finish them! LOL

I hope this helps in some small way!
Happy glazing!
Lisa
"Life is short...Let them eat Brookie's Cookies!"
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"Life is short...Let them eat Brookie's Cookies!"
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post #15 of 27
Thread Starter 
Quote:
Originally Posted by cookie_fun

Chippi,

Some time ago I started adding just one TBL of butter to my RI recipe and it keeps it from getting rock hard. It still gets hard enough to stack, but it will stay softer on the inside.
Also, I started flavoring my RI with vanilla and butter flavoring and it tastes like buttercream.

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I'm going to try this thank you cookie!
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