Toba Garrett’s Glace’ Icing

17 Responses

1. 

   my_4_dumplins

   December 1st, 2009 at 9:49 pm

   What is your favorite flavoring to use in this icing?

2. 

   geraldb

   December 4th, 2009 at 7:33 pm

   what do i use to thin the icing out if it is to thick

3. 

   heavensgaits

   December 16th, 2009 at 7:04 pm

   I’ve always used Loran’s bavarian cream in this recipe and have had rave reviews.

4. 

   gracie07

   February 17th, 2010 at 6:27 pm

   Does this harden like royal icing? I am looking for an icing similar to “cookie bouquet” icing – something between royal and BC……. any suggestions?

5. 

   bienhelmosa

   March 1st, 2010 at 11:35 am

   Hi!
   I use this glace, but at the next day, whitish sptos/mapping appears on the cookie… Does anyone have the same problem? Is there a way to solve it?

   Thank you!

6. 

   erinalicia

   March 10th, 2010 at 7:15 pm

   put some americolor white or wilton white in the icing before you add your color. It will help with the cloudy or spotty appearance.

7. 

   KsCakes09

   March 11th, 2010 at 10:16 am

   does this harden like royal icing???

8. 

   ceshell

   April 17th, 2010 at 11:03 pm

   This gets firm and stackable, but not rock-hard like RI I think it tastes much better than RI and is a pleasure to bite through on a cookie.

9. 

   cgilgoff

   October 8th, 2010 at 6:49 am

   What is the best way to store the leftover Toba Glace icing? Does it need to be refridgerated?
   Thanks in advance.

10. 

    momd68

    January 31st, 2011 at 12:49 pm

    how much flavoring

11. 

    heycookie

    May 5th, 2011 at 6:39 pm

    I put a teaspoon of clear vanilla in mine — maybe a bit more if I’m going to be using a lot of soft gel paste in order to achieve a bright or dark color.

    Store it in the fridge if you make it with milk. Can also be made with water in lieu of milk.

    I have the same problem as bienhelmosa — white spots and mapping. I’ve tried the Wilton white before coloring to no available. I even took a class with Toba Garrett and asked her about it. She said she had never heard of anyone having hat problem which was a little surprising because it happens to me almost every time I make a batch.

    Any other thoughts? Thanks.

12. 

    peanuts_mum

    August 18th, 2011 at 3:09 pm

    any clue what could be substituted for corn syrup in the UK?

13. 

    zetasilver

    August 27th, 2011 at 10:15 am

    Peanuts_mum, I believe we can use Golden Syrup instead.

14. 

    kr1970

    November 25th, 2011 at 11:09 am

    About how long does it take to harden?
    Also I wonder if the white spots are from ps that stuck together ? Maybe try sifting first?

15. 

    andlydle

    November 25th, 2011 at 1:40 pm

    I give it a day before I stack the cookies, but it’s fairly hard within a few hours

    if you want it thinner, add more corn syrup and if you want it thicker, add more sugar

16. 

    ecats18

    December 27th, 2011 at 6:25 pm

    About how much icing does this make? Im only planning on icing about 2 dozen cup cakes with a few decorations… will this be enough or plenty?

17. 

    poorlittlefish

    January 18th, 2012 at 5:23 am

    If you’re in the UK then a better replacement for corn syrup is liquid glucose, available from the home baking aisle in Tesco etc. It’s better than golden syrup, because golden syrup has a distinctive taste, plus it’s not clear so its colour will affect the colour of the icing unless additional colouring is added to mask it.