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Favorite Cookie Icing / Frosting - Page 2

post #16 of 40

I found a great royal Icing Glaze from a baker on CookiersR Us. I'll have to cut and paste it another day as i am at work now, but it is truly a greeat recipe.Kind of a hybrid between Ri and glaze, I used it last night to make 200 mini dog bone cookies and they dried great and taste wonderful. It was also very humid here.

post #17 of 40
Thread Starter 
So I tried Geminis recipie and it's fantastic, only thing I did was I changed the flavoring, in stead of extracts, I used flavoring syrup like davinci and torani. it does dry to stack, and bag, but I don't quite find it pipable. But to cover cookies it's exactly what I was looking for, thanks so much, I'll post pictures of the finished product, I used it on cookies for a trial run for my wedding favors, sorry to say finished product is about 2 weeks away, maybe a week and a half icon_smile.gif happy baking! I'm still going to try the other recipes as well though.

Life can be bitter, but something sweet always makes it better 

Ashleigh

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Life can be bitter, but something sweet always makes it better 

Ashleigh

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post #18 of 40
Wow! What a wealth of info, i am just about to dip my feet into cookie country and SO glad i came here first. Scrap the RI recipe i was given, i cant wait to try these, thanks ladies!! icon_smile.gif
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post #19 of 40

Thank you all so much for sharing. I've recently started decorating cookies and although I personally like RI, I agree that it's so hard when dry. I can't wait to try these. I'm a little nervous about trying to pipe with the glaze as I still have trouble piping the stiff RI! :-)

post #20 of 40
Thread Starter 








Soo wedding cake cookie favors, and again I used Geminis recipie, this recipie is great for flooding... Not detail work (IMO) I will try some of the other recipes, which I've been meaning to for some time, but everything I do I can't quite experiment lol as you can see covers very nice, and it was done with spatulas forget the piping bags and tips for this step at least... after I've tried so many things, and I have to say none were bad, they all looked pretty but not my thing to eat, this recipie changed all of that... It's delicious especially when using the flavor syrups...

Life can be bitter, but something sweet always makes it better 

Ashleigh

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Life can be bitter, but something sweet always makes it better 

Ashleigh

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post #21 of 40
Thread Starter 
Quote:
Originally Posted by colmcb View Post

Thank you all so much for sharing. I've recently started decorating cookies and although I personally like RI, I agree that it's so hard when dry. I can't wait to try these. I'm a little nervous about trying to pipe with the glaze as I still have trouble piping the stiff RI! icon_smile.gif

Personally I find the RI much easier to pipe with, but that's because for piping its all about control, pressure and angles, with glaze or glacé or basically any form of icing that's more on the loose side just runs or spreads, so for piping detail work I like to stick with royal, and in the beginning before doing any detail work on my baked goods, I would do it a few times on a plate or like a water bottle to learn the angles I wanted good luck!! I hope you enjoy it as much as most of us do!! icon_smile.gif

Happy Baking!
Ashleigh

Life can be bitter, but something sweet always makes it better 

Ashleigh

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Life can be bitter, but something sweet always makes it better 

Ashleigh

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post #22 of 40
Where can I find Gemini's recipe?

Thanks!

Erin
post #23 of 40
OMG. Duh it's right there!!!'
Sorry! icon_smile.gif
post #24 of 40

Quote:

Originally Posted by GeminiRJ View PostI love glace! I like that I don't need to go to a specialty store for any of the ingredients. It's a comfort to know if I'm decorating some last minute cookies on a Sunday night and run short of icing, I can just run down to the grocery store and get the ingredients. My favorite recipe:

 

3 cups powdered sugar, sifted

3 tablespoons milk or water (I use skim milk)

3 tablespoons corn syrup

2 tsp. extract

Optional: 15-20 drops brite white food color

 

You want the icing to be the consistency of honey, or white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar.

 Great cut-out cooking icing, been using it for years, doesn't make fine details (like comparing a crayon to a pencil) but the taste is so good that everyone enjoys it so much they don't care that it's not a meticiously decorated cookie.

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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #25 of 40

Quote:

Originally Posted by colmcb View Post

........ I'm a little nervous about trying to pipe with the glaze as I still have trouble piping the stiff RI! :-)

when you're piping, use a smaller tip than you want the line to be, or the dot to be.  This stuff spreads out, kinda like pancake syrup.

and it won't wear your hand out at all.  I gave up using icing bags, and went to small plastic bottles with the screw on lid that holds tips.  Then lay the bottle on it's  side to keep the icing closer to the tip and cut down on bubbles in the icing when your not decorating.

Really it taste so good, is simple to make, inexpensive, you'll be glad you tried it.  Good luck.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #26 of 40

While it may take some practice, I have found it fairly easy to get the glace icing to the right consistency for piping details. I've had no luck posting my more recent photos to CC, but there are plenty of examples in my album. Or you can always check my Flickr photos. If you have any questions about using glace, don't hesitate to ask! If you're looking for some yummy extracts to add to your icing, I recommend Spices, Etc.

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The pessimist complains about the wind;
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the realist adjusts the sails.
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post #27 of 40

Quote:

Originally Posted by GeminiRJ View Post

While it may take some practice, I have found it fairly easy to get the glace icing to the right consistency for piping details...... but there are plenty of examples in my album......

GeminiRJ your Star Wars cake with the detailed yoda/darth cookies on the side really is eye-catching. 

A nice combination of cake & cookies. An interesting way to add Decorations to the cake that are sure to be eaten and enjoyed.  Thanks for that idea.

 

I usually mix this icing by hand, but I could try getting the piping consistency by adding the powd. sugar and using my KA hand mixer. I may not be able to get completely down to a pencil level of detailing, but I might be able to go from crayon to felt tipped pen.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #28 of 40

I'm so glad you liked the Star Wars cookies as cake decorations. They're some of my favorites, too. Since I don't work in fondant, it's a great way to get some really interesting designs onto a cake.

The pessimist complains about the wind;
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 #29 of 40

Putting a little glycerin in the royal icing to soften it a bit, I hope it works.  My poor outlining skills, and the fast immediate drying of the RI, have given me some pretty funky outlines.  All works well with the 'glace' icing, no problems there, love it.

 

But when I do try to do something dressier, I run into the crispy crunchy RI messy lines. The outlines either break off, or get jagged when I try to straighten them out.  tried all the tricks (damp paint brush, yellow stick, toothpick,  Uggggg.    Even if I outline and fill in immediately for a smooth top, it's a problem.  Stencil work on RI is easy in comparison.  I really need this softer RI to work. 

 

I'd even be happy with a bag of softened RI to outline, and then grab a bag of normal RI to fill in.  Fingers Crossed. Is it completely insane to spend 10 to 15 minutes on a cookie? nah not really.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #30 of 40

I love glace icing too, but I find I get more pin holes in it then RI.  I toothpick it to death as I see them .  My cookies look fine when I go to bed,and overnight they dry and are full of pinholes.  I am beginning to wonder it's how you beat it. I use a wisk to combine my icing. Should I be using my KA?  Also would glycerin put a shine on cooies?

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