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