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Help with Tara1970 icing

post #1 of 31
Thread Starter 
I made Tara1970's icing today for the first time and it was really stiff. Too stiff to put in a squeeze bottle to decorate cookies. Any suggestions on what to do to make it the right consistency? I need it to be thick enough to stay on the cookie but not too thick that it won't squeeze out of the bottle.

And does anyone know how long this will last in the container? Does it need to be stored in the refrigerator or at room temperature?

Thank you. icon_smile.gif Any help would be greatly appreciated.
post #2 of 31
I noticed, when I was making her icing, that there is not enough liquid. I added more milk and corn syrup, just a tsp at a time, until it was the consistency that I needed. I believe I added 2 more tsps of milk, and 1 more tsp of corn syrup to get a good consistency for outlining. I thinned it even more, with corn syrup, for flooding.

HTH! thumbs_up.gif
post #3 of 31
When I made it I used corn syrup to thin it out. But, do not make it very thin. It is the kind of icing that runs into itself easily. I hope you understand. If you make it too thin - it will run off the cookie.
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post #4 of 31
I'm not familiar with her icing, you said it has milk and corn syrup -- is it a glace type icing?
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post #5 of 31
Quote:
Originally Posted by bobwonderbuns

I'm not familiar with her icing, you said it has milk and corn syrup -- is it a glace type icing?



Yes it is. It's very yummy too! I used it for the cookies in my gallery.
post #6 of 31
Thread Starter 
Thank you amia1024 and TrinaR for your help and suggestions.

Bobwonderbuns, I've heard someone compare this icing to Tobas glace(which I've never tried.) It does seem to have about the same ingredients in them.
post #7 of 31
Wow amia! Those are cookies are very cute!!

Thanks Mickeebabe, I was wondering if it was similar to Toba's glace. Which actually brings me to my next question, has anyone who uses Tara's icing found that it has the greyness and splotchiness that seems to be prevalent in Toba's glace?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #8 of 31
Quote:
Originally Posted by bobwonderbuns

Wow amia! Those are cookies are very cute!!



Thank you!!! They were my first attempt and I'm hooked!

Quote:
Originally Posted by bobwonderbuns

Thanks Mickeebabe, I was wondering if it was similar to Toba's glace. Which actually brings me to my next question, has anyone who uses Tara's icing found that it has the greyness and splotchiness that seems to be prevalent in Toba's glace?



I didn't notice that at all and it took color extremely well! I really like this icing!
post #9 of 31
Both of these icings are essentially the same recipe. Powdered sugar, milk, corn syrup and vanilla. Neither should be more or less splotchy than the other. I use the same type of recipe and maybe I've use been lucky (knock wood) but I have not had a blotchy color yet.

With a recipe like this, if the consistency is not what you need, either add more liquid to loosen it, or more powdered sugar to make it stiffer. I've had some stored on the counter for a week, covered tightly and it seems just fine.
post #10 of 31
To help prevent the splotchiness, add brite white food color. I use about 5 drops (Americolor brand) for every cup of powdered sugar. Mix well, then divide and color as needed. The white will also make the icing a bit more opaque. Since using the white food color, I haven't had a problem with the icing getting splotchy or cloudy, which happened when the decorated cookies were refrigerated.
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post #11 of 31
Thread Starter 
Thank you all.
post #12 of 31
Please exuse the ignorant question, but as this has milk in it, so they need to be eaten within a certain period of time? I just haven't played with one yet and have always wondered about the shelf life if I have to ship or if they aren't eaten right away. Thanks! icon_biggrin.gif
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post #13 of 31
Along the same lines as TracyLH's question, I'm not sure if it's safe to leave the icing unrefrigerated since it has milk in it. I always use Antonia74's RI, but wouldn't mind trying the glace just to give it a try. If you refrigerate the leftover glace, does it change the consistency? Thanks icon_smile.gif
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post #14 of 31
Pebbles, I'm sure I saw somewhere that it was two weeks out of fridge, and three in fridge...BUT now that I write that, maybe that was RI. Somebody jump in here.
Also, I use both RI and TG, and I suggest you try TG sometime, It really has a wonderful taste on the cookie
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post #15 of 31
The ratio of milk to sugar in recipes like this and even buttercream are HUGE!!! Sugar acts as a preservative for the small amount of dairy that is in the product. There is no reason to think that in a matter of a couple days it will go bad.

Like I said, I had a batch of glace in containers on the counter for a week, just fine! Consistency stayed exactly the same the entire time, taste was the same too. I also used it to ice cookies that I shipped to my inlaws. Guam to Florida, took about 5 days, they said they were delish! I used the rest of it yesterday tasted and behaved perfectly!
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