Does anyone know how thick this is as the recipe is currently written? Is it thick enough for outlining?
And how much flavoring do you usually use ~ 1 tsp, 2 tsp, ...?
Thanks so much for your help!

The recipe as written is for outlining. And, I usually add about a teaspoon of flavoring. It is a really tasty icing!

Kathi

actually the recipe is written for flooding. you need to add powdered sugar to get the outline consistency. i always make double batches and add 2 teas of flavor

oops!! kneadacookie is right! I thought I remembered thinning not thickening, but I just checked to be sure!

Thanks for catching that kneadacookie!

Kathi

Thank you BOTH! I have been using the "Antonia74" RI but see a lot of rave reviews for this one too so wanted to see for myself. Thanks again!

All you need to remember is equal parts milk and cornsyrup. I start with about 3 cups of powdered sugar and add milk until there is no "dry" sugar anymore. It is almost more dough-like than anything. Then I add the same amount of cornsyrup that I used for the milk. Add about 5 drops of brite white food color for every cup of powdered sugar. This is a bit thick for flooding, but it works great. I add a bit more sugar to thicken it for outlining when I don't want it to spread at all. If the outlining is just for interest and can spread a bit, I use it as is.

kathi...don't sweat it. one day, i'll need you. as a matter of fact i have 300 cookies coming up....just kidding.

Can you freeze cookies iced in Toba's Glace?

i wouldn't. the corn syrup does not like humidity. i have made cookies that people told me they put in the freezer. they will last in the freezer but will not look the same.

Thanks. What about Antonia74's? Can that be frozen?

Thanks swheatsue! I was just going to post this exact question...