Best Iciing For Decorating?

Baking By vlibby Updated 21 Dec 2012 , 11:48pm by vlibby

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vlibby Posted 13 Dec 2012 , 6:13pm
post #1 of 7

What is the best icing to use on sugar cookies? I don't decorate a lot of cookies and have only used royal icing in the past. Is there any other type of icing that will give you the nice firm set like royal without being overly sweet.

6 replies
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GeminiRJ Posted 13 Dec 2012 , 6:41pm
post #2 of 7

Glace is my favorite. It dries firm to the touch, but stays soft underneath. It's still sweet, though.


3 cups powdered sugar, sifted

3 tablespoons corn syrup

3 tablespoons milk or water (I use skim milk)

1 1/2 tsp. extract (my top two choices are vanilla and almond, but lemon is also yummy)

15 drops brite white food color (optional - I use Americolor)


In a medium size bowl and with a spoon, mix all the ingredients except the bright white until smooth. Add the brite white and mix well. The icing should be the consistency of white school glue, or honey. If you want the icing thicker, add more powdered sugar. If you want the icing thinner, use more corn syrup. Divide and color.


Notes: even when using milk, you don't have to refrigerate the cookies decorated with this icing. The high sugar content acts as a preservative. The brite white helps make the icing a bit less transparent, as well as giving the icing a better finish when it dries. Do not refrigerate or freeze the decorated cookies until the icing is completely set. The decorated cookies can be bagged or stacked after approximately 24 hours. Leftover icing will stay fresh for 10-15 days in the refrigerator.

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vlibby Posted 13 Dec 2012 , 8:56pm
post #3 of 7

Thank you! I will definitely give this a try.

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sugarkissed_net Posted 13 Dec 2012 , 9:18pm
post #4 of 7
This is my favorite recipe. I love it because it's stiff enough for detailing, stacking and shipping but soft enough to be enjoyed.
  • 5 tablespoons meringue powder
  • ¾ teaspoon cream of tartar
  • ¾ cup warm water
  • 2 pounds powdered sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon glycerin
  • 12 drops white gel food coloring
  • 1 teaspoon oil-free clear vanilla extract
  • ½ teaspoon oil-free clear almond extract
  • ¼ teaspoon oil-free clear butter flavoring


  1. Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
  2. In a separate bowl, sift the powdered sugar.
  3. Add the water mixture to the sugar and mix for one minute.
  4. Add the corn syrup, glycerine, food coloring and flavoring.
  5. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
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vlibby Posted 15 Dec 2012 , 12:05am
post #5 of 7

Thank you so much for this recipe. I am going to try both to see which one I like the most.

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cazza1 Posted 15 Dec 2012 , 12:30am
post #6 of 7

Thanks guys, I will try them too

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vlibby Posted 21 Dec 2012 , 11:48pm
post #7 of 7

Loved the glaze! I will try the other recipe on my next batch.

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