I use a recipe very similar to Toba's Glace, and use it for all my cookies. Like bonniebakes, I outline and flood with one consistency and at the same time. I only fill in part of the area to be iced, then spread the icing smooth with a tapered, off-set spatula. I thicken the glace with more powdered sugar to do all my final outline and detail work. It's a VERY easy icing to work with, tastes great, and dries firm to the touch but not rock hard. This is what I use:
3 cups powdered sugar, sifted
3 Tablespoons skim milk (you can use other type milk, or water)
3 Tablespoons corn syrup
1/2 tsp. clear vanilla or almond
15 drops brite white food color (I use Americolor)
Mix together the first four ingredients (I just use a bowl and a spoon) until well combined. Add the brite white and mix completely. (The brite white helps deter white spots and crackling of the icing when it dries in a cold area). You want the icing to be the consistency of white school glue. Add more powdered sugar to thicken, more corn syrup to thin.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
