Anyone used this for cookies? Anyone used this for anything? I have heard good things about it but need to know if it is crusting like a royal so the cookies can be stacked? Also, can you pipe it? Any help would be appreciated!

Anyone? My cookies are cooling right now.

I've used it for cookies. It takes longer to dry than royal, but the taste is worth it. I have also used it to stack cookies for one of Martha Stewarts cookie favors which are meant to look like mini wedding cakes. Just couldn't bring myself to use that much royal icing. Talk about a tooth breaker.. They turned out well too. Not to mention were edible.


Mona

Dries pretty much hard as a rock, just like royal, so yes you can stack dry cookies. Can be made thicker for a piping consistency or thinner for flooding.

hey there

the glaze I use is essentially Tobas.....it does set up nicely..but you have to let it dry for a while...i usually let mine dry for 1-2 hours before adding royal icing deorations and 12-24 hours before I stack them..I have never piped with it....im honestly not quite sure if its possible or not..it seems a little on the runny side for that.....there are some examples in my photos...all of those cookies are made with royal icing and the glaze.

HTH

i use it all the time. if you add some powdered sugar to the flooding recipe, you get the piping recipe. i pipe my details with it exclusively. if you use a small enough tip, you can get quite detailed. just check my photos. everything is toba's glace.

I use a similar icing almost every time and its yummy! In my photos, the Easter & Valentine's cookies are made with that icing. The graduation cookies are made with a variation of Royal Icing that I found on Martha Stewart's website. The only difference is that the royal is matte-looking, and the glace is shiny! But yes, it dries very hard, I've shipped them to family with no problems. And you can add any flavoring!

If you plan to pipe it, i would set a little aside and add more powdered sugar so it's a bit thicker. But I usually use it as-is for the first "layer" of soild color and just dip the cookies in the icing. My easter cookies: the first layer was mostly set when i added the designs, and there's some transparency. The heart cookies, I tried to do each cookie one at at a time so the decoration would sink in to the first layer. I don't like how transparent it is with bold colors, which is why i used the Royal for black & green grad caps.

Hope to see some pictures!

I have been using this recipe for a couple of years, after taking a class for decorating cookies.

The key is mixing the milk and corn syrup and then adding the PS to the consistency you need.

The good thing about this icing is that the combination of sugar and milk is a good preservative.

I make the thinner consistency and color it, then I take some aside and add sugar for piping. IT works pretty good, but like RAYMONA said it takes a long time to dry but it's tasty once it's ready.

My first time I used rice milk -(dairy allergies) it took 3 days for those darn things to dry. Next time I wont thin it out so much for flooding!

Good Luck.

I'm kinda new at cookie decorating. After testing a few icings, my family chose Toba's over all. So that's what I decided to use for cookies I made this week for a baby shower. They looked great while wet, but as soon as they dried they appeared very blotchy and transparent. The baby bottle I did in white, I added whitening color to it, and now that it's dried, it appears pinkish looking because the cookie is showing through. I am dissappointed. Should I add another coat to all these. All the test cookies I made were not too bad. I thought I would improve as I went along, but these are the worst and there for a party.
Kneadacookie, your cookies are so vibrant looking.

Bummer you're having problems! I've never had a problem with the cookie showing thru, especially after adding the brite white food color. (The white also seems to eliminate the cloudy look to the icing I would get when it got cold). I use Americolor food colors, which have worked very well for me. I would make the icing thicker, as it's the only reason I can think of that you're experiencing this problem. Good luck!