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cookie icing - Page 3

post #31 of 52
If you have to add a lot of powdered sugar and the icing starts tasting too sugary, you can add a pinch of salt -- it really can help!
post #32 of 52
Thanks for the links!! I'm still torn between which icing I should use. I was thinking about adding corn syrup to Antonia74 RI since I have the meringue powder already. Also if I should outline or not to outline. I'm afraid of messing up. Plus I've piped in black before with RI and when people ate the cookies, their mouths turned black. Did that happen to anyone else? How can I prevent this?
post #33 of 52
The only downside with glace is what i said above about getting it thick enough to pipe decorations (like shell or star borders, etc). I really like the taste and look of glace so much better too.
post #34 of 52
Quote:
Originally Posted by sweet56pooh

GeminiRJ, how many cookies does one batch of your icing covers? I have 200 4" cookies to decorate. How many batches should I make? TIA!!



I just finished icing (20) 3" square cookies, and I had icing left over (but not much!). The cookies I did are the ones I posted in the "May Cookie of the Month" thread...beach themed. It's hard to determine exactly how much you'll need, as so much depends on how many colors you'll be mixing, and how good you are at guessing how much of the icing to tint for each color. The good thing about this recipe is that if you keep the proportions the same (1 tablespoon corn syrup and milk to every cup of powdered sugar), you can mix up larger or smaller amounts with ease. For 200 cookies, you'll need LOTS of icing!
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the optimist expects it to change;
the realist adjusts the sails.
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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 #35 of 52
MZjohnson, fondant can really be improved a lot if you add flavorings to it. My favorites are almond and orange extract combined. Citrus flavors work especially well. And "icing" cookies with fondant is the easiest thing ever: you roll out the fondant and cut it with the same cutter as the cookie, moisten it with tylose glue, gumpaste glue, piping gel or whatever your heart desires and put it on top of the cookie before adding the details. You can also roll it out on an impression mat for an interesting texture. It's not my favorite tasting icing, but it's the one I like to decorate with the most!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #36 of 52
Quote:
Originally Posted by Marianna46

MZjohnson, fondant can really be improved a lot if you add flavorings to it. My favorites are almond and orange extract combined. Citrus flavors work especially well. And "icing" cookies with fondant is the easiest thing ever: you roll out the fondant and cut it with the same cutter as the cookie, moisten it with tylose glue, gumpaste glue, piping gel or whatever your heart desires and put it on top of the cookie before adding the details. You can also roll it out on an for an interesting texture. It's not my favorite tasting icing, but it's the one I like to decorate with the most!



I agree that fondant on sugar cookies is awesome. I like to use the same cutter on the fondant like you said, then layer them with wax paper on a cookie sheet and pop them in the freezer for a few minutes to make them easier to handle while I bake the cookies. Then, take the cookies out of the oven and put the fondant on them while they're still fairly warm. The fondat will get a bit soft, then when it cools, it's stuck on there like cement! You won't have any trouble with it moving, etc. It's awesome!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #37 of 52
I like that idea, Melvira! I'm going to try that next time I decorate with fondant.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #38 of 52
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by bonniebakes

I use RI exclusively and I have people tell me how much they love the icing all the time.




You know, it's SO funny... people who like the RI on sugar cookies REALLY love it. I mean, they go nuts for it. When it's made like the friend I mentioned earlier does it, it does taste almost like candy or something, and it's really good. But any other that I've had just has too much of a metallic taste. It's the meringue powder, I know that much. It just gives it this twangy taste that I'm not fond of. I know some people LOVE it though. And obviously it's better with a little flavoring in it to help mask that twanginess. Is that even a word? icon_confused.gificon_lol.gif



Yeah - it really amazes me how different people's tastes are. I find that every time I try a new recipe....things I think are awful, other people really love!
post #39 of 52
Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.



Is this a flooding consistency?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #40 of 52
thanks for all the tips - i've not had much luck decorating cookies but i have a couple of projects i want to try and this glace sounds like it will at least taste good even if my decorations aren't up to par!
post #41 of 52
I absolutely LOVE the glace. That is all I use now. It's like a blank canvas when it dries. I love to use edible markers on it. I've also painted on it with gel food color and vodka. Makes the cookies look like they been painted with water colors. I tried using the thickened glace to decorate, but I didn't have much luck. Now I just mix up a small batch of royal to do outlines and such. I used it with edible images for the first time this weekend and it was fantastic. I Just put the image on while the icing was wet.
I did over 200 cookies this weekend (150 edible image, 60 glace with royal outlines). I think I made 2 1/2 batches of icing. This is the recipe that I use (I'm sure I got it from Gemini or someone else on CC)

8 cups Powdered sugar
3/4 cup corn syrup
3/4 cup water
Bright white food coloring
flavoring of your choice.

I just throw it all together in a bowl and mix it with a whisk. To remove any lumps I pour it through a mesh strainer set a top of the container I'm keeping it in. I usually make it a day in advance so the air bubbles can rise to the top.

I tried to attach a photo of my "painted cookies", but it was too big. I will post it in my gallery if you'd like to see it.
Hope that helps,
Brooke
post #42 of 52
Ooooh, I'm glad to hear the glace works well with edible markers. I LOVE using those! Especially when I'm doing a decorating party with kids. Much cleaner and easier than using piping bags of icing. thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #43 of 52
i'm huge glace fan too icon_smile.gif.
i use it for outline, detail, and flooding....but it just won't do shells, stars, or stand up leaves no matter how much i wish it would, lol. i can live with that trade-off for the flavor and "bite-ability" over RI.

the other plus to glace is that it isn't totally matte when it dries. i love the bit of shine i get with glace.

diane
Diane
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Diane
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post #44 of 52
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.



Is this a flooding consistency?



For the most part, I'd have to say yes. It can be whatever consistency you want it to be by adding more powdered sugar or corn syrup. I use only one consistency for both the initial outlining and flooding.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #45 of 52
Quote:
Originally Posted by GeminiRJ View Post

I do all my outlining and detail work with this icing, yes. You simply have to add enough powdered sugar to get the icing to the consistency of peanut butter.

GeminiRJ: it's halloween and I had to make some cookies so I followed your recipe, and added powdered sugar to get about a 22 second count.  Mine has always been too thin. The added brite white food coloring did make the colors look better.

 

My piping with glace is poor, so I did something different. I usually squeeze the bag with my writing hand and guide with my other. I decided to do it the opposite & Guide and write with my good hand.

 

Still have a long way to go, but this turned out better for me. Thanks for your beautiful cookie photos and tips.  Your cookies are the bomb!!!!!

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
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