My MIL was talking about making cookies the other day. She mentioned using glucose or glycerin (can't remember) in the frosting to "make it sparkle". Something about Martha Stewart yada yada. Anyone heard of this or have a recipe?
Thanks a bunch and Merry Christmas!!
S
I have never heard of this...but I googled it. Looks like glucose is plain ol' corn syrup.
http://recipes.lovetoknow.com/wiki/Fondant_With_Glucose_Recipe
Google again... couldn't find anything about shine, but I found this on the Joy of Baking (?) website...
It is important when working with royal icing to keep it covered as much as possible as it dries out very quickly. Another way to prevent a crust from forming on the icing's surface is to add a few drops of glycerin (glycerol) to the icing. Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically an alcohol) that comes from fats and oils. It is available in cake decorating and party stores (like Michaels).
Hi - YES - a couple of years ago Marth DID have a recipe for icing that called for glycerin - to make it extra smooth - for painting cut-out cookies....I tried it, it was great - made it for years...
I woul dsend you the recipe, but I'm in Bermuda, and my book is at home in Canada!
Try Martha's site - the recipe was attached to the cookie recipe...I think the year was 2001....
Hope this helps...wish i could send it to you!!! It was like "royal icing" with a hint of the glycerin to smooth it out....
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