Cake Central › Recipes › Toba Garrett's Glace' Icing

Toba Garrett's Glace' Icing

jennrick1
By: jennrick1
Posted 08/31/09 • Last updated 02/14/06 • 2012 views • 17 comments

Posted by jennrick1

Toba Garrett's Glace' Icing

Ingredients

  • 1 lb. confectioners' sugar 3/8 cup milk 3/8 cup light corn syrup flavoring as desired

Instructions

  1. In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
  2. Divide to flavor and add color.

Comments (17)

my_4_dumplins 12/1/09 at 8:49pm
What is your favorite flavoring to use in this icing?
geraldb 12/4/09 at 6:33pm
what do i use to thin the icing out if it is to thick
heavensgaits 12/16/09 at 6:04pm
I've always used Loran's bavarian cream in this recipe and have had rave reviews.
gracie07 2/17/10 at 5:27pm
Does this harden like royal icing? I am looking for an icing similar to "cookie bouquet" icing - something between royal and BC....... any suggestions?
bienhelmosa 3/1/10 at 10:35am
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!
erinalicia 3/10/10 at 6:15pm
put some americolor white or wilton white in the icing before you add your color. It will help with the cloudy or spotty appearance.
KsCakes09 3/11/10 at 9:16am
does this harden like royal icing???
ceshell 4/17/10 at 11:03pm
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.
cgilgoff 10/8/10 at 6:49am
What is the best way to store the leftover Toba Glace icing? Does it need to be refridgerated? Thanks in advance.
momd68 1/31/11 at 11:49am
how much flavoring
heycookie 5/5/11 at 6:39pm
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.
peanuts_mum 8/18/11 at 3:09pm
any clue what could be substituted for corn syrup in the UK?
zetasilver 8/27/11 at 10:15am
Peanuts_mum, I believe we can use Golden Syrup instead.
kr1970 11/25/11 at 10:09am
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?
andlydle 11/25/11 at 12:40pm
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
ecats18 12/27/11 at 5:25pm
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?
poorlittlefish 1/18/12 at 4:23am
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.
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