I have used the NFSC and Antonia's icing. Both worked beautiful and were very well received. Are there other recipe variations on the NFSC--chocolate, spice, etc? Also, does anyone have the recipe for Toba Garret's (?) glace. I'm curious and would like to try it.
You can find Toba Garrett's recipe posted here - just click on the recipes tab and search for "toba".
I haven't tried any flavor variations on the NFSC, but others have posted about adding lemon or orange extract with good results. Let us know what you try!
Laura.
Toba's recipe is on here. I actually prefer it to Antonia's for 2 reasons: it stays shinier than Antonia's and it stays soft (under the top crust of the icing).
Goodluck!
Julie
I haven't made Antonia's but have worked with Toba's and the NFSC recipe with great results. You can use royal for the details. Also if you add vanilla extract, use the clear so that the glace doesn't turn beige. The 3/8 cup is 6 tbls.
Here's the recipe from her book "Creative Cookies":
Glace Icing
1 lb (454g) of 10X confectioners' sugar
3/8 cup (90ml) milk
3/8 cup (4.5oz or 126g) light corn syrup
Flavor Options: 1 tsp. concentrated extract, 1 tbs. alcohol or liqueur, or 2 -3 drops concentrated candy oil.
In mixing bowl, thoroughly mix the sugar and the milk, first. The icing 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.
Divide the icing into several bowls. Flavor each bowl with extracts, alcohol, or candy oils. Color each bowl of icing as desired. Cover the bowl with plastic wrap to prevent dring until you're read to use it.
The icing will last for up to 2 weeks in the refrigerator. Put the icing in a brand-new plastic container. Put plastic wrap directly over the icing and seal wit with a tight-fitting lid. When ready to reuse, stir the icing until the icing has a flow consistency. If you are dairy sensitive, you can replace the milk with water. Without milk, the icing can last over 3 weeks in the refrigerator.
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