Glaze Icing - Trouble Getting It Thick Enough To Write

Baking By sabbrina Updated 25 Aug 2009 , 11:11am by verono

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sabbrina Posted 25 Aug 2009 , 5:01am
post #1 of 2

How do you know how "thin" to make your glaze icing when you want to use it to write on a cookie? I added corn syrup and it made it a little more spreadable, but when I put it in my bag and started writing on my cookie my hand hurt so bad after just the first few letter. I was using a size 1 tip, so I changed the tip to a size 2. That helped a little but my hand started to hurt after writing, "Welcome Back" on 2 cookies.

So, how do you guys know when your glaze icing is think enough it doesn't make your hand hurt to use it, but thick enough that it won't spread out on the cookie.

Also, what do you thin it with? Hot water? Cold water? Corn syrup?

My husband told me (after I was all done with the cookies) to put the icing in the microwave to soften it up some and then use it to write until it needs to by nuked again. Not sure if that is the answer or not.

What are your thoughts?


PS .. I will try to post a picture of the cookies I had trouble with below.

1 reply
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verono Posted 25 Aug 2009 , 11:11am
post #2 of 2

I'm using royal icing on my glaze.. I think it's easier on the hand icon_wink.gif

But your cookies look great!

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