I wanted to make cookie Bouques for the administration at my school and I got wiltons poured cookie icing to cover them. My problem is that it poured kind of thinly and you can see the cookie under neath. Heres the recipe:
1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Should I cut back on the milk and/ or add more sugar nextime to thicken it up. I want my cookies to look as beautiful as everyone elses here on CC 
I only use this recipe and have not had that problem before....for this one, you want to add corn syrup to thin it and not the milk. Try to mix the sugar with the milk first then add the syrup--that should keep it thick. I always have to add more syrup to thin mine out. Let me know how you do....
Sorry, I've never used that recipe.
But here's a how-to cookie bouquet thread that has threads which discuss the different icings:
http://forum.cakecentral.com/cake-decorating-ftopict-56979-.html
HTH
sorry, I've never had that problem. I was wandering though if you could decorate on top of the poured cookie icing with antonia's royal icing. Didn't know if the royal would break down or anything strange like that.
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