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Royal icing alternative?

post #1 of 10
Thread Starter 
Hi... I am a newbie cookie decorator and need some advice. I'm not a fan of royal icing for taste, so I'm wondering what is the best alternative. Does anyone decorate cookies with melted candy coating? What are the pros/cons to using that? And what about glaze icing, pros/cons? I know it doesn't dry as hard as RI, but is it at least hard enough to where you can stack the cookies without ruining them? TIA!
post #2 of 10

I have just recently discovered poured fondant which i really enjoy.I also use buttercream and like that because it crusts up.

post #3 of 10

I use the glaze icing. Love it. Works great for me. 

"Humbly you came to the earth you created. All for love's sake became poor..."
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"Humbly you came to the earth you created. All for love's sake became poor..."
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post #4 of 10
Izzy sweet and lloveweddings, could you give us the recipes?
post #5 of 10

I use glace icing or glaze. It can be flooded like royal icing, but usually I apply the glaze with a pastry brush and let dry overnight. The Santa cookies in the first picture below were glazed; the beards are royal icing, the hats were painted (food color and vodka), and the faces were done with fine point food markers. For full disclosure, my mother did the faces, she's the real artist. The Santa cookies in the second picture were done totally with glaze. Sparkles are edible glitter.

 

Pros

Tastes great

Dries hard enough to draw or paint on

Can be flooded just like royal icing

 

Cons

Takes a long time to dry

 

Recipe

1 lb confectioners' sugar
1/2 cup milk
1/2 cup light corn syrup
1 teaspoon clear extract (your choice -I usually use clear vanilla or lemon)
gel food coloring or paste food coloring
 
In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 18 hours for the glaze to dry completely.
 

 

 

 

 

 

 

post #6 of 10

Poured Fondant

 

6 cups confectioners' sugar, sifted (about 1 1/2 lbs.)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon clear almond extract (may substitute any clear flavor, lemon is also delicious)
food coloring, if desired

Directions:

1.Cover cupcakes lightly with buttercream icing. Let set 15 minutes.

2.Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.

3.Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.

4.Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish

post #7 of 10
Thread Starter 
Thanks so much everyone!
post #8 of 10
I use royal icing without egg using egg-replacer
post #9 of 10

I use a recipe that's kind of a combo of glaze and royal. It doesn't dry as rock hard as classic royal icing, but it's sturdy enough for detailing, plus with the flavorings I add I think it's yummy!

 

Ingredients
  • 5 tablespoons meringue powder
  • ¾ teaspoon cream of tartar
  • ¾ cup warm water
  • 2 pounds powdered sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon glycerin
  • 12 drops white gel food coloring
  • 1 teaspoon oil-free clear vanilla extract
  • ½ teaspoon oil-free clear almond extract
  • ¼ teaspoon oil-free clear LorAnn's sweet buttery dough flavoring (optional)
 

 

Instructions
  1. Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
  2. In a separate bowl, sift the powdered sugar.
  3. Add the water mixture to the sugar and mix for one minute.
  4. Add the corn syrup, glycerine, food coloring and flavoring.
  5. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
post #10 of 10
Thread Starter 
Quote:
Originally Posted by sugarkissed_net View Post

I use a recipe that's kind of a combo of glaze and royal. It doesn't dry as rock hard as classic royal icing, but it's sturdy enough for detailing, plus with the flavorings I add I think it's yummy!

Ingredients
  • 5 tablespoons meringue powder
  • ¾ teaspoon cream of tartar
  • ¾ cup warm water
  • 2 pounds powdered sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon glycerin
  • 12 drops white gel food coloring
  • 1 teaspoon oil-free clear vanilla extract
  • ½ teaspoon oil-free clear almond extract
  • ¼ teaspoon oil-free clear LorAnn's sweet buttery dough flavoring (optional)
 


Instructions
  1. Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
  2. In a separate bowl, sift the powdered sugar.
  3. Add the water mixture to the sugar and mix for one minute.
  4. Add the corn syrup, glycerine, food coloring and flavoring.
  5. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.

Thanks so much! I will definitely have to try that! icon_smile.gif
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