Poll: Royal Icing Or Glace
Baking By springlakecake Updated 25 Nov 2010 , 4:03am by AKA_cupcakeshoppe
Just curious with the holiday season rolling around what the cookie experts use for decorating. I have always used royal icing with cutout cookies, but thinking maybe I would give the glace a try. Plus I have never run a poll LOL
Thanks for voting! I like royal icing and I don't mind the flavor, but it seems like a lot of exper cookie makers use the glace. I hear it doesnt dry quite as hard when you bite into it. It also has a more translucent look.
I use both. I like the more transparent look of glace for some things, but I really prefer the way the RI handles - and the way the colors look for other things. If you use the right recipe for RI, it does NOT dry too hard (it's not the same RI as you would use on gingerbread houses where you want it to dry rock-hard) I use Antonia74's recipe and the texture/hardness is actually almost exactly the same as the glace I've used.
I did an experiment a few months ago where I compared the two. I posted the results on here, in case you want to take a look.
Bonniebakes icing experiment RI vs glace
http://cakecentral.com/cake-decorating-ftopict-684108-.html
I do use antonia's RI recipe. I guess it depends on how long the cookie is out before it dries really hard. Sometimes I find it softer than others, but I think those are the fresher cookies.
For those of you who vote "neither" could you let us know what you do use instead??
I do use antonia's RI recipe. I guess it depends on how long the cookie is out before it dries really hard. Sometimes I find it softer than others, but I think those are the fresher cookies.
For those of you who vote "neither" could you let us know what you do use instead??
They probably use fondant
I use glace with royal accents too. The flavor goes best with my sugar cookie recipe. I'm not a fan of the way royal tastes or it's crunch. Most of my family/friends prefer the glace. I do use Antonia's recipe for the details, but have used it to flood cookies before and found it completely crunchy. The only way it is not is if you eat the cookie the day it is made.
I'm still fairly new to this cookie thing, so I'm still experimenting with each batch to determine which type of icing I like best. I think I've finally narrowed it down to three recipes (royal icing, glace and a butter+meringue powder icing) that I use at different times depending on the circumstances (how much drying time I have, how far I have to transport the cookies, etc).
I definitely tend to go back to RI for fine detailing since it seems to be the easiest to use. And for the base icing I'll use either glace or the butter+meringue powder icing. The butter+meringe powder icing doesn't harden as much as the glace or the RI, which makes it nicer to eat, but more susceptible to getting mangled in transport.
(the butter+meringue powder icing I use is a variation from Karen's Cookies that I'm continually tweeking)
I love how easy it is to mix up glace icing. It's all I've ever used.
When you use glace to do the details, how long do you let the initial glace dry?
I love how easy it is to mix up glace icing. It's all I've ever used.
When you use glace to do the details, how long do you let the initial glace dry?
I've done the details and outlines as soon as about half hour after I've iced the last color, or as long as overnight. It just depends on where I am in the decorating process when I decide I'm too tired to keep going. I've never had a problem with the outlines bleeding, which might be because I use a #1s tip and it is too thin to cause a problem.
Thanks GeminiRJ. Decorated cookies has been something I've been wanting to get into but have never tried because I'm so intimidated by it LOL
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