Help with icing- Corn Syrup Glaze with RI

define corn syrup glaze

i like to pipe cookies with melted chocolate

and i often thin the cookie dough with milk or water to make it loose enough to pipe onto the cookie before it's baked--so this can give design details in advance if that ever works for yah

so that's a thought too to keep it softer (than royal)

the royal should work on that if it's a nice firm solid base--if it's not real juicy loosey

test it but it should work

if the royal can pull moisture from/through the glaze it could break down

I've seen cookiers post that they do exactly that. They don't want to flood the whole cookie with royal icing, so they use glaze. And then royal icing is just used for the detailing.

thank you for asking that question!!

I've been looking for the same answer :)

A little late to the party, but I must say this is exactly what I do! I learned it from another person who does it! The glaze really gives the good taste and keeps it soft, but the RI allows you to do more than you would be able to do in detail with the glaze. The RI does fine on top of the dried glaze. I usually let the glaze dry overnight. Once, I tried to rush it, and the white royal absorbed some of the red color from the glaze below it. For what it's worth, I also find that the RI gives that added sweetness--as if the glaze isn't enough! :-)

I recently started doing that with stencils.  I flood the cookie with the glaze and do the stencil work with royal icing.

What great ideas! I never thought of using royal on the glaze. I've piped buttercream onto the glaze afterwards and also used it to outline before the glaze, but I don't like the way it works at all. I'm working on some cookies today and must try this.  Thanks.