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Best iciing for decorating?

post #1 of 7
Thread Starter 

What is the best icing to use on sugar cookies? I don't decorate a lot of cookies and have only used royal icing in the past. Is there any other type of icing that will give you the nice firm set like royal without being overly sweet.

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post #2 of 7

Glace is my favorite. It dries firm to the touch, but stays soft underneath. It's still sweet, though.

 

3 cups powdered sugar, sifted

3 tablespoons corn syrup

3 tablespoons milk or water (I use skim milk)

1 1/2 tsp. extract (my top two choices are vanilla and almond, but lemon is also yummy)

15 drops brite white food color (optional - I use Americolor)

 

In a medium size bowl and with a spoon, mix all the ingredients except the bright white until smooth. Add the brite white and mix well. The icing should be the consistency of white school glue, or honey. If you want the icing thicker, add more powdered sugar. If you want the icing thinner, use more corn syrup. Divide and color.

 

Notes: even when using milk, you don't have to refrigerate the cookies decorated with this icing. The high sugar content acts as a preservative. The brite white helps make the icing a bit less transparent, as well as giving the icing a better finish when it dries. Do not refrigerate or freeze the decorated cookies until the icing is completely set. The decorated cookies can be bagged or stacked after approximately 24 hours. Leftover icing will stay fresh for 10-15 days in the refrigerator.

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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #3 of 7
Thread Starter 

Thank you! I will definitely give this a try.

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Virginia Libby, Three Little Monkeys Cake Shop

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post #4 of 7
This is my favorite recipe. I love it because it's stiff enough for detailing, stacking and shipping but soft enough to be enjoyed.
 
Ingredients
  • 5 tablespoons meringue powder
  • ¾ teaspoon cream of tartar
  • ¾ cup warm water
  • 2 pounds powdered sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon glycerin
  • 12 drops white gel food coloring
  • 1 teaspoon oil-free clear vanilla extract
  • ½ teaspoon oil-free clear almond extract
  • ¼ teaspoon oil-free clear butter flavoring
 

 

Instructions
  1. Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
  2. In a separate bowl, sift the powdered sugar.
  3. Add the water mixture to the sugar and mix for one minute.
  4. Add the corn syrup, glycerine, food coloring and flavoring.
  5. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
post #5 of 7
Thread Starter 

Thank you so much for this recipe. I am going to try both to see which one I like the most.

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Virginia Libby, Three Little Monkeys Cake Shop

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post #6 of 7

Thanks guys, I will try them too
 

post #7 of 7
Thread Starter 

Loved the glaze! I will try the other recipe on my next batch.

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Virginia Libby, Three Little Monkeys Cake Shop

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