Wilton Royal Icing Vs Toba Garrett's Glacã©
Baking By Adelia Updated 15 Jul 2006 , 3:13am by redsoxgirl
The glace is fairly thin, and doesn't have the eggwhite that hardens the icing quickly. It is mostly for covering the cookie. I think she still decorates with royal.
Icing for cookies, like cake icing, is a matter of personal preference. I prefer Alice's cookie icing. It has a bit of butter so it doesn't dry as hard, but it does take longer to dry.
They all work, but the results look and taste a tiny bit different.
I have to make cookies for a baby shower. I've used the wilton's royal icing recipe and it tastes ok. However I keep see people's comments on Toba Garrett's Glacé Icing recipe. Which recipe tastes better and which is better to decorate with?
They are the same recipe: powder sugar, milk, and corn syrup. I think Toba suggests using a flavoring though. I like to say I use Toba Garrett's glace icing as it sounds better. 
just kidding,
kos
the Glacé, if i remember correctly, has a bit of milk in it. it takes a lot longer to dry and i personally don't think the taste is much different. they all taste the same to me. i have noticed, however, that my colors are much deeper using the Glacé.
my preference would be plain ole royal icing for the simple fact that it dries Much faster.
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