Ok, you cookie experts....I find myself entering a "cookie phase" and would like an icing that would 1) dries nicely to cover (thus no bc) and 2) isn't extremely hard (like RI).
Any links or info is greatly appreciated!
I use thinned royal icing. It has a slight crunch but isn't hard. Thinning it down with water means that you can put on a thinner layer of the royal. I like it better than anything else I've tried. I have cookie pics in my photos that are all done with royal.
I haven't tried it myself, but a lot of people also like Toba Garrett's glace.
I like to use a Meringue Powder Buttercream recipe I got from www.Karenscookies.net. She has several recipes on her site. This recipe is AWESOME and easy to work with. I thin it out to make a glaxe and use it thick for designs. It tastes YUMMY and I have gotten so many compliments on it.
Hope this helps!!
I use a modified version of Toba's Glace Icing. It is also the same ingredient proportions you'll find in Wilton's Poured Cookie Icing. (Or is it "Shiny cookie icing"?) Anyway, it's just equal parts corn syrup and milk mixed into powdered sugar. The only modification I used (other than the quantities) is I add brite white food color. I find that this helps keep the icing from getting spots when it gets cold.
I love Antonia's royal:
I like to cover my cookies with MMF. My husband and I did a taste test and prefer it to RI. It's quick, and gives a nice smooth base to decorate on with RI. Plus, you don't have to wait for it to dry.
I'm not a fan of RI on cookies. Blech. I love the taste of fondant (good fondant, mind, not Wilton) on cookies, but mostly I use Alice's cookie icing. It floods like Royal, dries hard enough to stack, but is soft when you bite into it.
Has a nice buttery taste, and makes bright colours, too. The flower cookies in my pics are done with Alice's.
chocolateandpeanutbutter I love your flowers!! So bright and colorful!