I am not a professional so I don't get to experiment with a whole lot of frosting choices. Usually I have used just a basic buttercream but I have seen so many beautiful cookies on here I wanted to try some of the icings for a nice smooth finish. The first ones I tried icing on were Taekwondo/martial arts cookies (in my gallery). The first time I made them I used Alice's cookie icing and I really like the flavor of it on the cookies. I had used the icing to pipe the outlines on the cookies then thinned it down to flood them. When I did this I used water instead of milk. The icing ended up with little white flecks in it that I am assuming was the fat in the icing seperating. It kind of had a cool, shimmery effect but it wasn't exactly what I was going for.
So the question is, was it the water that caused this effect? If I had used milk instead would this problem have been nonexistent? I did try another icing recipe (Toba's?) that uses corn syrup. I really liked that one too especially since I added a touch of lemon to it and it tasted fabulous with the NFSC I made but it would be nice to know what happened with the first recipe. Thanks for any help (and if you have a wonderful tasting beautiful icing I'm open to it!)
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