I am desperatly trying to get some help. I have been using a powdered sugar/corn syrup glace on my cookies. It's very similar to Toba Garrett's Glace icing-just sugar, liquid, flavor and syrup.

My issue is that every time I use it-it crystalizes like white crust on top after it dries. I tried switching from milk to water because someone suggested maybe the milk was reacting to the coloring.

Yesterday I tried applying the flood icing warm....but no success

The reason I am desperate is that I have a HUGE order due like yesterday and the ones I did last night look horrible. I know I should have tested this out before I started this order, but I have just been so busy and now I am paying the price.

I know I could switch to a royal icing, but I would really prefer to figure out how to make this one work because I am allergic to eggs and cant' eat royal.

Does anyone have any ideas? Thank you so much advance.

I also had a batch that was a disaster like that, also. The icing got cloudy and too dry and cracked after 2 days. I adjusted my recipe and technique a little, and the icing has been perfect since then. First of all, I mixed it with an electric mixer instead of by hand. I'm no expert (YET!) but I think the icing crystalizes when the sugar isn't mixed thoroughly. Also, I use boiling water from the kettle. I used less of the corn syrup, (just eyeballed it - a few good squirts) and I put it all together with the sugar and water and beat it for...say... 10 minutes. Sometimes I use a bit of cream of tartar, sometimes I forget - haven't noticed a huge difference. One or all of these things seem to have made a difference. I think, though, that whatever recipe you use, it's critical that you beat the heck out of it. You'll get air bubbles(unless you use the "paddle attachment - don't have one myself) but if you let it sit in a covered bowl for a while then stir bubbles out gently, should be fine. Hope this helps. Good luck.

Forgot!! I also read that you can't use anything with oil in cookie icing. I noticed that you say you use flavoring - make sure it has no oil in it. I don't know if this causes crystals to form or not, I think it leaves funny spots on your icing, though.

Thanks guys. I use a KitchenAid Pro but I do notice some sugar at the bottom never getting mixed. I think since it appears this frosting is so very very picky and the chances of me getting it right are pretty slim, I might go head and try Royal-at least for the cookies I sell. I can still use the non-egg glaze for my family and such since we dont' care if it crystalizes.
Thanks,
Sarah

I think you can get a glace-like taste/texture if you make a royal icing with a bit of corn syrup - you get the best of both worlds. I never use egg whites and don't always use meringue powder, either. It's a bit expensive here, so I don't think I'll bother again, actually. Don't let royal icing crystallize on you, either. It's not allowed to!! Give it a good beating and that'll learn 'em!