I have very standard glave icing...PS, milk, corn syrup and flavoring...Tastes great, but it doesnt harden enough for my taste! I cant stack cookies.

Is there a recipe that some one uses that they wouldnt mind sharing with me? I want the nice taste of a glace but I want it harden like RI!

Thanks

maybe try to add some merengue powder

I use a recipe liek that and I can Stack them. Are you waiting long enough?

Sweetheart, I leave them over night. I have an order for Saturday for some monkey's (just the head). Should I decorate them tonight so they have 2 days?

But normally I leave them over night.

Sometimes it depends on the amount of corn syrup you put in on how fast it dries. I would try leaving them for 2 days

it sounds to me like you have too much liquid in your glace, what are you measurements for PS, milk, and corn syrup?
diane

I believe this is the recipe I have used in the past http://allrecipes.com/Recipe/Sugar-Cookie-Icing/Detail.aspx

I use Toba Garrett's Glace' Icing recipe and it dries very well.

Toba Garretts Glace Icing
Ingredients
1 lb. confectioners sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired

Instructions
In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.

1.Divide to flavor and add color.

Thanks Jill I printed her recipe earlier today.

Could it be your location? I live in the NE and this is the recipe I use. It dries hard enough overnight to stack. You could try less milk and more corn syrup, or you could try putting them in the oven with the light on and see if that gives enough warmth to dry. Or put them where you can control the humidity. I don't know of it heat or humidity that is keeping them from drying.

Linda, these are very good questions. I'm in Austin Texas. Humidity can be a problem at times. Right now it is really (well to us Austinites) cold.

I really would like to know what I can do because I LOVE the way they look when they start to harden and they taste so good! I really dont want to go back to RI!

I used Toba Garret's recipe and added a lot more PS to make it thicker for outlining. It worked great, but 3 days later I saw white spots in the dried icing. I even added the white-white food coloring before I added any color to the icing. Disappointed since these cookies are already bagged and decorated! I'm going back to Antonia74 royal icing.

msulli10, can you tell me how Antonia's icing taste? Does it taste anything like glace icing?

Hi alvarezmom, I'm too in Texas (Houston) and even though my experience is not with cookie icing, thought would give you some ideas as well.
Houston is really hot and humid during summer, so I waited until winter to make a wedding cakes I had been dreaming about (quilling bird in my photos) to make sure I can include this kind of work on my portfolio. So, made tons of swirls, let them dry, put the bird together and airbrushed... all these through one week. When assembled, I was very pleased with the results, took lots of pictures and was feeling pretty confident. Let the cake sitting on my foyer's table (cool place no air drafts nobody entering or bumping the table) BUT...next day while on my work decorations started to distort, slide and finally fell from the cake, when I got home the cake was a disaster!!!
At the same time I had decorations drying out for 16 small cakes that will deliver in 2 days, when I left home all were dry and hard, left them under the ceiling fan to ensure they will stand OK. All were soft too, the only way I got decorations to harden was placing overnight in oven with light bulb on.

That day was the coldest, but I guess the humidity was on it highest... maybe is the same in Austin

what_a_cake, That sucks! I would have been so upset. I'll have to try the oven/light because I really dont want them to mess up when I take them to my friend.

drakegore
do you use anything to prevent spotting of the glace?