Does anyone know if the Glace Icing will hold it shape and not spread if you leave out the Corn Syrup when making it?

Have any of you ever done this??

Any suggestions or experience would be helpful

Thanks,
Sabbrina

Don't honestly know, but had to say hi to a fellow Sabbrina...even though there are 2 b's

Sabrina

Don't know that answer either but if you want a thicker glace, add more conf sugar. I normally use the glace to flood and then RI to decorate because RI is easier to control the consistency.

Are you trying it because of allergies? No real reason to know, I'm just curious, as my daughter is avoiding corn just now.
I haven't tried the glace, but for many things I replace the corn syrup with honey. Depending on your honey, the glace may darken a little.

You could also use glucose. They are interchangaeble

Hey Guys,

Nope, I wasn't asking for any food allergy reasons. I was trying to see if I could make an icing that didn't spread out once piped on the cookie so I could use it for small details.

I know I can use royal icing for that, however I have never made royal icing. I have used glaze on all my cookies so far and really like it. I just don't like the fact that it spreads so much when trying to use it for small details that need to hold their shape

Thanks for all the replies,
Sabbrina

You could use buttercream, add a little meringue powder so it will crust more quickly! Royal icing works also and is easy to make, just be sure you keep it covered.

You could use buttercream, add a little meringue powder so it will crust more quickly! Royal icing works also and is easy to make, just be sure you keep it covered.