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Friday, June 15, 2012

Is it Royal or is it Glaze? A Royal Glaze Tutorial...

Royal too hard and crunchy for you?  Glaze too runny or not opaque enough?  Icing taking too long to dry?  These things were all my nemeses (is that even a word?), so began my quest for a happy medium.  An icing medium - one that I could create wonderful cookie art with.  After my cookie friend Bonnie mentioned that she adds a little corn syrup to her RI, I began tweaking (I do a lot of that) until I had, for me, a perfect, one consistency icing that gives me no heartache (knock on wood!!!)  I would like to share it with you today - what I like to call Royal Glaze.  Some who have tried this recipe really love it, and yet others, for lack of a better word, meh....  (If you are comfortable with and used to glaze, this may not be for you - it dries much quicker.  That may be a good thing, but takes some getting used to!)  I would say it behaves more on the royal-ish side, but while packable and stackable, it dries quicker, and with the addition of a little glycerin it is softer to bite into.  And I have never (knock on wood again!) had any bleeding or blotching with Royal Glaze.  So, if you'd like to give it a go, here it is...

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  • First, and most obvious step, gather your ingredients:
          5 T Meringue Powder
          3/4 t Cream of Tartar
          3/4 C warm water (less for a thicker consistency)
          2# 10X Cane Powdered Sugar (such as Domino)
          1/4 C corn syrup
          1 T Glycerin (like Wilton - NOT drugstore glycerin!)
          1 t flavoring of choice (I use vanilla and butter)
          *White food coloring gel (like Americolor)
             *optional, I use about 12 drops
  • Sift powdered sugar into the bowl you will mix in - I use a strainer - it only takes a minute to do & no mess.
  • Combine meringue powder and cream of tartar; pour the water into that, and whisk for about 30 seconds.  I like to use a teeny whisk in a measuring cup.

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  • Pour that mixture into the powdered sugar - I like to run it through the strainer in case any little lumps remain - then I use a spatula & smoosh the rest through the strainer.
  • Give the mixture a little stir to make it wet enough that it won't poof up when you start to mix.
  • Mix on LOW with PADDLE attachment for 10 minutes.  During these 10 minutes, you will add the rest of the ingredients...

...like the corn syrup, glycerin, flavorings and white food gel.
You may want to scrape down the bowl & paddle once everything is added.


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For some reason the videos are not showing on my iPad but they are fine on my PC.
I hope you are able to view them...  sorry about that, will try to get it fixed!

When it's done, it should look like this:
video
(please excuse my videography!)


I consider Royal Glaze a 12-15 second icing, but I must count
fast because the video is only 11 seconds... I did shake the
bowl a little at the end too 'cause I was about to drop the camera...
video


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I like to pour it all into a gallon Ziploc - makes it easier to work on colors without it crusting.



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  • I use bottles, and since the small holds 2oz and the large holds 8 oz, these are the amounts I divide it all up into.
  • First, I put a cup on the scale (weighs 2.75 oz) - I then reset the scale to 0 (tare weight) so when I pour my icing in, I only get the weight of the icing. 
  • After kneading the gallon bag a little to break up any air bubbles, I snip the corner off the Ziploc, and pour in the amount of icing I want.


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  • Then, using a very damp paper towel over the snipped corner, I use a clothes-pin to hold it closed.  This way, there is no crusting while you are working on your colors.



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  • Now, mix your colors.  Notice in the bottom left picture the icing looks black, but when I pulled the spoon out you can see it is not mixed enough.  Keep mixing until the color is solid.  Colors will intensify with time, so if your black is almost-black, that's ok.  Now would be the time to add water if you wanted a thinner consistency.

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  • I either pour it into my bottles & cap for storing in the fridge for a day or so, put the couplers/tips/covers on for immediate use, or pour into smaller Ziplocs to freeze for later use. 
  • I also weigh at the end when I make a lot of a color, and then store it in smaller amounts.
  • Tip: don't fill bottles all the way to the top - if you need to stir the icing, you will want some room in there so it doesn't come out the top.  I like to use bamboo skewers to stir : )

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  • While it's a lot of work to get red, white requires no mixing - straight to a bottle or Ziploc & that's it.  Love white : )
  • So, when you're done, your gallon bag will be empty, and your colors are ready to use or freeze. 
  • When freezing I always put a label on the bag so I know when it was made.

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Then I put all of those into a freezer Ziploc or Tupperware container, and into the freezer they go! I have a side-by-side fridge, so the freezer is really narrow.  These stack great in there.  Oh, and what's with that piece of parchment with the little gobs of icing on it, you ask?  Well, I always put a little fresh-made or mixed icing on parchment as a test - to make sure it dries properly & nothing went wrong with the icing.  Better to know before than after decorating all those cookies!


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I use this as a one-consistency icing (same for outline, flood and detail) by using different sized tips - large (3-5) for flooding, smaller (00-2) for details.  Makes about 5 cups (or 5 - 8oz bottles / 20 - 2oz bottles) - dries between 6-10 hours, less for minis.  Depends on how thick you flood - I like to ice thick, so average sized cookies are usually done in about 8 hours, 10 if all black or red or a color that needed a LOT of gel to color it, and around 6 for minis.  Of course, high humidity may add time to that, so plan accordingly : )  Love that I can decorate in the morning, and deliver in the evening!
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Oh, and last but not least, more dishes. Oh, girls...

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HAPPY ICING!

Disclaimer...
I will more than likely update this post 'cause there may be additional tips I have forgotten to mention...
not on purpose of course...






116 comments:

  1. Looks great. Thanks for sharing. Will have to try it,
    Susie

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  2. Perfection! This is my favorite icing to use!! I am definitely sharing this with EVERYONE!

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  3. Thanks Dippin! I may just have to try it sometime!

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  4. Thank you for posting this..I have been wanting to try this but haven't had the chance yet.

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  5. You know, I actually noticed on the jar of CK meringue powder that it says to use glycerin! I never knew anyone that used it. So, this post is great! I love your tips, too!
    Serendipitous Sweets

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  6. You are awesome for creating this tutorial! I just made a batch using 4 pounds of PS with my KA600 and it looks dreamy! I love your recipe. I find some people actually FEAR pretty cookies because they don't like the hard icing and lack of taste. They are pleasantly surprised with your Royal Glaze. It's nothing short of revolutionar! Now, if it only instantly made me a top notch decorator without having to suffer through the novice stage! Barbara (lov2bake)

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  7. Very interesting! Do you get the air bubbles like Royal will give you? That's what I liked about glaze, no air bubbles! But I like royal for the opaque look and intense colors. I can't wait to try this!

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  8. Awesome toot! I really need to try this stuff.

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  9. Thanks fellow cookiers!!! I'm glad to hear it's not just me that has good results with it : ) Just picked up some Buttery Sweet Dough emulsion - can't wait to try it out - I heard it's amazing, & still gives that buttery flavor.

    Jodi - I have never used CK M/P (or even seen the jar!) so I didn't know that! Everyone thought I was nuts adding the glycerin at first - good to know I have some good bakers instinct lol : )

    Barbara (lov2bake : ) - Excited to hear that you can do a double batch in a KA600! I was contemplating if I needed the 700 or not - if I can triple (or quad) my cookie dough maybe the 600 is for me! Also glad to hear of your good icing results : )

    Anne - I rarely get air bubbles - just let it sit for a little if using right away (1/2 hour maybe?) & give it a gentle stir (or gently knead if using bags) before using. Also be sure to mix on LOW : )

    Happy icing all!

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  10. Thanks for sharing your recipe. I traditionally use royal icing but I tried your recipe and have received many compliments from family and friends. I'm going to share a link to the recipe on my blog:
    http://mycookiefriend.blogspot.com/

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    1. Thanks so much Diane, glad you like it! Love your cookies btw... especially the gumball machine - too cute!

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  11. Hi! First off, thanks for posting this recipe, I was kinda wondering what to use to ice my cookies since I don't really like the flavor of RI, but like how opaque it is. I'm really looking forward to using your recipe to ice cookies for recruiting club members at school.
    I was wondering, about how many medium sized cookies do you think this recipe will ice?

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  12. @Anonymous - I would say you could safely flood 4-5 dz medium (2-3") cookies with some detail. I would err on the side of 4dz since I don't know know how much detail you would be adding or what you would consider medium sized. I can safely flood about 6dz 2X2" cookies with a good amount of detail with 1 batch.

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  13. Thank you !!

    This looks amazing. question- how many days can it be frozen upto? what to do to thaw and when to use once taken out of freezer?

    - lastly- do you always add the white, the other colors are the last addition once separated??

    I'm throwing a mad hatter shower 10/6 (ironicaly same as the hatter hat!) and can't wait to get started on the cookies !!

    Sikzography

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  14. @Sikzography - this icing can be frozen for several months at least. I would store it in ziplok bags, then in some type of freezer Tupperware, for protection. When ready to thaw take the bags out & thaw on the counter. You will know it is thawed when you smoosh the bag it is at room temperature. I always add white to the main batch - makes the white whiter, and the other colors more vibrant and opaque. Frozen icing, when thawed, is more "flowy" than just-mixed icing, so if you have super-fine details use a small PME tip, or add a little powdered sugar to it. Good luck with your cookies!

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  15. Sounds lovely! I can't wait to try it out.

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  16. Michelle...
    I have used this recipe two times now and I love, love, love it!! I've noticed that when I add a tad bit of powdered sugar (to thicken it up just a bit) I find that my icing has a tendency to "pit" or "fall" in as it dries. Have you ever had that happen? I've added the extra powdered sugar to thicken it a bit for outlining and detail as it seemed to just flatten out with out it and not stay firm...like it ran too much? I just love it for the base glaze, but am having a hard time adjusting it for the detail...my letters run together regardless of tip size...any ideas what this novice cookier is doing wrong?? I'd appreciate any help. I just love the end result w/ this recipe minus the pitting :-)

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  17. Hi Tracie, I don't usually have that problem, but there are a few things you can try. First you can add a scant 3/4 cup water when making the icing instead of a level 3/4 cup - I found that even that small amount makes a difference. Or you could try a fan on the thickened icing after piping to help speed up crusting. Also a dehydrator works great for this. Or maybe you are adding a little too much p/s - try adding smaller amounts, and be sure to mix well, and let the bubbles settle for a bit. Hope one of those does the trick!

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  18. Thanks Michelle....I'm mixing up a batch tonight to work on fall cookies. I'll pay close attention to my measurements. I've used this recipe twice now and both times had this pitting AFTER I've thickened it up w/ p/s...so I bet that is the culprit...The initial glaze I use is perfect, leaving a nice smooth finish on my cookies..but when I go to detail, it seems too runny so I add the p/s...I'll try again and pay closer attention to what I'm doing and not add as much...stay posted..I'm not giving up on this as I love the results~

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  19. WOOOO HOOOOO!! Batch number 3 worked marvelously!! I believe my first two batches were too runny... so I just used a "scant" 3/4 cup like you recommended and it was thicker to work with. I'm still getting used to using a little thinner glaze, but I love the result...and I love how easy it is to mix up...and it takes color so much quicker....and...I could go on and on!! Thanks so much for sharing this recipe! It's a keeper for sure. I don't think I can go back to my old Royal Icing recipe...everyone loves the softer texture, and I still love to detail!! I'll be posting pix soon on my facebook page at Tracie's Sweet Boutique and I'll link to your recipe if you don't mind?
    Thanks again!
    ~Tracie

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  20. Tracie, that's great news! The first time I used a "scant" amount I was surprised at what that little bit of difference did for my piping. And you can still flood with it! I may have to go back & add a note on the recipe... Can't wait to see your pics! Happy Icing! - Michelle : )

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  21. Cookie Baking MamaOctober 26, 2012 at 4:59 AM

    2# 10X Cane Powdered Sugar

    What does that mean? I am new to this and am not sure what measurement this is!

    Thanks!!

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  22. Hi Cookie Baking Mama! That refers to a 2 pound bag of (Domino brand) pure cane sugar - some sugars are beet sugar, and have the reputation of not working as well as cane in icings. The "10X" on the Domino label refers to the mesh size that the sugar was sifted through - apparently there is a "4X" which has larger sugar particles, so that is the reason I specify "10X". The Domino 10X Cane Powdered Sugar is the ONLY one I use in my icing, so I can't say how other sugars might work differently. Hope that helped...

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  23. Hi! I discovered your glaze/royal recipe a few months back and just love it! Thanks for sharing it! One question -- I see where you said you freeze your icing when you have leftovers, but do you ever decorate your cookies and then freeze them? Will it work, or will the icing get splotchy or weird? I want to try it, and they'd only be frozen a week or 2 max... do you think it will work ok? I have seen a blog post that says you can freeze decorated cookies, just bag them individually then put them in a plastic container. When you need them, pull them out of the freezer but do not take the lid off of the container until they are thawed out completely. This blogger uses traditional royal icing though... any thoughts or experience you can share?

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    1. Hi Shelby! Glad to hear you love RG! And yes, you can freeze decorated cookies! Make sure the cookies are completely dry first. I prefer to individually heat seal them, but if you don't have a sealer, just twisty tie (or ziplok) them up real good. Then I put them all in a gallon freezer ziplok, and then into a container. The container is mostly as a precaution so that they don't break, but it doesn't hurt to have an extra layer against freezer elements either. Then take them out, leave them sit as is at room temperature for at least a few hours and they should be fine. I have never (knock on wood) had any splotching issues as some have had. At bare minimum I would leave them to thaw double-bagged - you don't want any condensation getting to the cookies! And a few weeks is fine - even a few months. (If it were only a week, I might not bother freezing, though, as my cookies have been pretty fresh for 2-3 weeks, but not all cookies are the same : ) Good luck!

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    2. Thank you! You gave me exactly the answer I was hoping for :)

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  24. After looking, and looking for a cookie icing that was not rock hard I found your recipe through Sugarkissed.net. As I am in the UK it's hard to get corn syrup so I used golden syrup (hint I use this instead of molasses syrup in gingerbread too). I did use beet sugar as it's very popular here and easy to get large quantities of the brand Silver Spoon which is all made from beet sugar. It seems to have all worked fine. I was a little worried about the flavour at first, but once dry and on the cookie it tastes awesome :D. I used sugarkissed.net suggestions and used only clear flavourings that do not contain any oils (all Silver Spoon brand too). It is pretty white so I didn't have to hunt down any white food colouring either which is good. You can by AmeriColor online here, but the most widely available brand is SugarFlair and they don't seem to make a white that I can find. BTW I used a 1Kilo box of icing sugar (powered) which is not quite 2lbs so my icing may be a bit more runny then it's supposed to be. I can outline fine, however, when I noticed that making lines is a bit difficult. I may try adding a bit more sugar to make it exactly 2lbs. I find it brilliant for wet on wet decorating techniques. Thanks so much for posting this recipe. I really did dispair for a while that I would have beautiful cookies that were in-edible because of hard royal icing. Also, I wanted to ship them to America for family for xmas. Question: I did a test and put some in a cookie bag for a colleague. They did get a little smooshy. Does the icing ever set enough that when you stack them the icing won't dent? Maybe it's because I didn't have enough sugar so they are too soft?

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    1. oops just realised a kilo is more than two pounds, so that is not the problem.

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    2. Hi there! Yes, it sets really well - I can push down on my iced cookies without them denting, which is how I determine that they are dry. Yet they are easy to bite in to. Makes no sense, but they are! I stack, pack and ship all the time with no denting or smooshing, so my guess is that your icing wasn't dry yet. You can add more sugar to it - a little at a time. My guess is that you may have added too much water? Make sure to use a liquid measuring cup (not dry) and only go to the line, or slightly below if you are going to do a lot of lines/piping. Did you add extra flavoring? That can make a difference as well. I also use clear flavorings in my icing, but I think adding the white (although not necessary) also helps the other colors to be more vivid. I hope you are able to "fix" it, considering we don't really know what was different, other than the molasses (but that sounds like it would be thick - maybe the properties aren't the same as corn syrup?) You can also try to omit the molasses and just add the glycerin if you want - it will still give it a softer bite. Best of luck!

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  25. Hi Michelle. Thanks for your reply. I may try reducing the wet ingredients. I use golden syrup in place of the corn syrup. They should be the same consistancy nearly, it's kind of like honey but made out of sugar cane. I had left the cookies over night, but maybe they hadn't set yet. I did a batch last night and did the dent test and they do seem quite solid. I will see if I can get some white. I will keep experimenting. To be honest it's quite good as is and I am pretty pleased with it. My friend said to me she wouldn't care if she got a few cookies that got a little smooshed because the fact that I made them for her was the whole point :D

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    1. Don't you love friends like that? Hope she enjoys them & let me know how it all turns out : )

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  26. This is very similar to the adaptation that I made to Sweet Sugarbelle's RI that I have been using. I have been adding 1/4 cup of corn syrup to that recipe for a while now and the results are awesome - a much softer 'bite' to the dried cookie but all the great qualities of RI. I add 2 tablespoons of flavoring as well which makes for fantastic taste. Great tutorial!

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    1. Thanks! I had commented on one of her posts before about using c/s but I think the addition of the glycerine is what give it the extra softness that I like.

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  27. Great tutorial. Makes me want to give glaze a try! Maybe for flooding I just might!

    ansa

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  28. OMGosh, I am so glad I stumbled upon this blog. I love royal icing, it's what I use most of the time....but I've tried glaze and I really love the love sheen it leaves. I love that royal stays put, but I also love that the glaze is softer.....what a relief to find something that is somewhere in the middle. I can't wait to try this recipe out. Thank you so much!

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    1. I also love properties of both RI and glaze and this recipe is a good middle. The glycerine gives it extra softness without compromising its stackability when dried. Good luck - hope you like it!

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  29. OMGosh, I am so glad I stumbled upon this blog. I love royal icing, it's what I use most of the time....but I've tried glaze and I really love the love sheen it leaves. I love that royal stays put, but I also love that the glaze is softer.....what a relief to find something that is somewhere in the middle. I can't wait to try this recipe out. Thank you so much!

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  30. I tried this recipe for the first time today. It was looking good until the end of the mixing process. It was so thick I could turn over the bowl and it didn't move. I'm not sore what went wrong. Wondering if I should use corn syrup to thin it... Any insight you can give will be greatly appreciated.

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    1. I wouldn't use more corn syrup as I'm not sure what adding more would do to the drying process. I would thin it down with some more water. I noticed if I add even a smidge less water it makes a huge difference, so my guess is you didn't add enough water (even just below the meniscus line will change it) OR there was an issue with the powdered sugar (maybe a brand or a batch with too much cornstarch or something?). Or not enough flavoring, as that adds liquid as well, or mixing longer than a total of 10 minutes on lowest setting of a stand mixer using paddle attachment... I hope adding water, a little at at time, helps!

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  31. Glad I found this! I had used RI and while I like the work ability of it, I don't really care for the mat finish or the chalky texture after it dries. So today I tried a corn syrup glaze. I love the shine and taste! But it's definitely a challenge to work with and requires more time for drying. I'm going to give this a try and hope that it marries the two providing an almost perfect icing! :-) I do have a question though.. What is the finish like after it dries? Is it mat or shiny? Thanks for sharing!

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    1. It does have a nice smooth sheen to it - somewhere in between...royal and glaze : ) hehe!

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  32. You make this look so easy and beautiful. I will be trying this soon. Thanks! :)

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  33. Oh this is awesome!! I came from SweetSugarBelle's FB page and referred me hear! And I'am soooooo glad she did because i've been looking evvvvverywhere for a good icing tutorial!

    Now if I can pick your baking brain and need some help if you can. I'm planning to making these Mini Marvel Cakes, will this Glaze work good on them? What do you think? Here's the link to the mini cakes..... www.williams-sonoma.com/products/marvel-cakelette-pan/

    Thank u so much!!
    (ღ˘◡˘ღ)

    Yaneri

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    1. I know I replied on FB but wanted to put it here too... This is a cookie icing, and will dry so I'm not so sure it will work on cake. But, you can make RI transfers to decorate your cake with!

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  34. I don't use meringue because of the chemicals. I would love to try this but wondering if you could help with a substitute for the meringue powder. Kind of a deal breaker for me. :(

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    1. Dried egg whites should do the trick. I've never subbed them before, so I'm not sure how it will turn out, but that's about as close as you will get without using MP. Good luck!

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  35. Could this be used for brush embroidery? Any special recommendations?

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    1. Yes, I use it for brush embroidery! Same "rules" apply - works beautifully! Anything you can do with royal or glaze you can do with it. Except it dries faster, so work quickly with wet-on-wet, or thin it down a little to give yourself more time : )

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    2. Maybe a touch of piping gel mixed in would be good. Gonna give it a try!

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    3. I've heard that, but never tried it - please let me know how it goes!

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  36. thank you for posting this. i have been trying to switch from royal and do more flooding but couldnt get any help :( then you were there!!! thank you SO MUCH. cant wait to make cookies!!!!

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    1. I hope it works for you! Please, please visit cookiedecorator.com - you will get ALL the cookie help you will EVER need over there. (My username is DippinPops there : )

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  37. I just made this frosting today,and I am in love with it. It is the first time that I was able to have a correct consistency for outlining and then thin it out after for painting on my cookies!!

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    1. I'm glad you like it! I don't normally thin it down - I just use a bigger tip to flood ; ). So, you paint on your cookies? I have done that a few times with thinned RG - but on a flooded & dried cookie. Do you paint directly on the cookies?

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  38. Hi, I can't wait to try this frosting!! I just have two questions - what kind of flavorings do you use? Are they extracts, emulsions, or?

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    1. Hi Anon! To keep the icing as white as possible, I use Lorann clear vanilla extract and butter flavoring. If I have a batch that I'm not concerned so much about how white it is, I will use Lorann pure Madagascar Bourbon Vanilla extract and add extra white gel paste. I have also used Lorann Butter Vanilla emulsion, which is white in color.

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  39. Hi Michelle,
    I made your royal glaze last night and started decorating my cookies...looking good so far :) I have always used royal icing, but I am never happy with the matte finish. I live in a FL, so it is super humid and takes a while for my cookies to dry so they lose their sheen. Anyhoo, the reason I posed was to see where you got your blue bowls. I am always making such a mess with transfers, I think more icing is on me than in the bottle. Thanks! (also, you have made my day with the ipad tutorial!!!!)

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    1. Hi Liz! Sorry it took so long to reply - we are moving & I haven't been on here in a while! I got the bowls at Target : )

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  40. Hello! I tried your icing last night, I have never used RI before because I don't like how hard it gets when it dries, and I usually use a "royal-ish" icing from the decoratedcookie.com which I found through sugarbelle. I like the softness of that icing after it's dried, but still stackable, however for me it's been crystalizing when it dries lately. So I thought I would give yours a go! I really like it, the cookies are just finishing drying today and then I will freeze them.
    My comment/question is, I made the icing as per your instructions, but when the 10 minutes of mixing was up, mine was more "fluffy" almost whipped than what yours looks like in your video? I used a low speed and the paddle attachment, but it definitely seemed fluffy, and didn't really move back into place like yours does. That consistency worked fine for the piping, but I did have to add some water for the flooding. Either way, they turned out very nicely! Luckily the consistency didn't affect it. But just wondered if you might know, or have had that experience of the fluffiness before. Thanks for sharing, and now I have another icing recipe in my repertoire!! :)

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    1. Hi Melissa! It just means you had a smidge too little water. For one consistency, the miniscus (the center drop of water line in the measuring cup) is right on. For a tad stiffer consistency (like you had) it is just below the line, and for a little runnier (would use if all flooding and little to no small detailing) it would fall above the line. I mostly use exactly 3/4C. Even a slight change in the water line will change it. You can add a little water & mix a tad longer if you need to, or add water when coloring. Hope that helps...

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  41. Thanks Michelle! I will watch the measurement closer next time :) The icing and cookies turned out really great and everyone loved them!! I will definitely use your recipe again for sure!

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    1. Glad to hear it! For some reason I am not getting notifications for replies so I just saw this now!

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  42. Hye, I would lovveee to try this recipe...but before that can I confirm with you...is it the capital T means for tablespoon and small t means teaspoon ? Thanks a lot <3

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    1. I am so sorry I didn't get notification of your comment & just seeing it now! Blogger is driving me nuts! Anyway... Yes large T is tablespoon, and small t is teaspoon : )

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  43. Hi,
    Love reading through all the info. Thanks! Is it possible to leave out the glycerin? You mentioned it helps make the icing softer to bite into. It is rock without it?
    Thanks!
    Mandy

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  44. Hi Mandy, no it isn't rock hard at all without it - but definitely softer than straight RI, just not as soft a bite without the glycerin. Personally I think the glycerin helps with bleeding but as we all know that may forever remain a mystery!

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  45. HI Michelle, I tried your icing recipe and loved it. I was wondering how long can I store it in the fridge or room temperature?
    Thanks!

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    1. Hi Amy! I replied but it's not showing up so I better re-type : ). I keep it in the fridge for a week - if storing it in ziploc bags I turn them over every day to help prevent settling, although refrigeration makes separation almost a non-issue. If keeping on the counter be sure to give a good stir before using. Be sure everything is at room temp before using. Hope that helps!

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  46. Michelle,

    This is probably a silly question... but I'm new to the decorating cookies world! I purchased some Wilton glycerin and made your recipe (which I love, by the way! I didn't like how hard the RI was after decorating!). Anyway... with as much as I'm going to be using it, I'd rather not pay $3 for the 2 oz bottle every time. I'd like to buy it in a bulk size, like a gallon. Do you purchase yours this way? What do I look for? I'm finding all kinds of vegetable glycerin for sale online, but most of it is advertised for hair/skin care. Other than looking for one that is "food grade", is there any difference?

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    1. Hi Mandi! Glad you like it! I usually bring the family & we all use our 40% off coupons when I need to stock up. But you can get larger bottles online from Sugarcraft (CK brand) in either 20 oz or gallon bottles. I know, I should probably buy it in bulk but don't want to pay shipping lol! (don't use the vegetable one btw - it's not the same : )

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  47. Hi Michelle,
    I will be using your recipe this weekend for Halloween cookies - I can't wait!! Was wondering if it's possible to make icing transfers with this recipe?

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    1. Hi LeeAnn - I make loads of transfers with this recipe! I make them on page protectors and a little bit of crisco - see my post "Puffy Icing & RIT's" : )

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  48. Hi! I hope you survived the halloween craziness! I am excited to try this recipe - heard about it on the cookie forum and saw a link to your blog. I would rather make it how you do and have it be runnier that stiff from the get go but is there anything i can do to make the icing more stiff for piping after it is made? I hope that makes sense. I know some in the past have said to add powdered sugar ( i mean with regular royal icing - not this recipe) but i feel like when I do that it clogs my icing and more bumpy ( to be fair i don't sift when I do this because laziness is my best friend). Any suggestions or anything else I can do?

    Have you tried ribbon roses with this?

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    1. Hi Anon! I haven't made it stiff from the get-go but being that I can get it pretty stiff by adding p/s I'm sure you can just add less water at the beginning as well. If you have issues with clogging try the nylon trick - cut a square of nylon & put it between the tip and the coupler and that should catch any lumps you may have! Keep in mind that adding p/s after the fact may make it more fragile when dried but I find that to be more the case with smaller tips, like when writing. Let me know how you make out!

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  49. How long does this freeze for? I made some and froze it about 6 months ago is it still good? Thanks so much!!

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  50. Hi Leeanna, it should be fine, but be sure to stir it well. Maybe do an overnight test with a little bit on parchment paper. It may be a little runnier than when you froze it, due to the loss of air from sitting. Also, if using a regular freezer (not deep freeze) it may have separated a little but a good stir would take care of that : )

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  51. I'm still experimenting with which recipe I prefer. I made the Royal Glaze on Saturday and put it in the refrigerator. The taste was a little strange at first, but yesterday when I got it out to color it, the taste was much better. Either I got used to the merengue powder (I used CK) taste or maybe it mellowed after a few days. It was great to work with and my cookies looked great! I packaged them up to mail out today, so I haven't seen if this cured my blotching problem. These were going to a 24-year old young man in the Army, so I doubt blotchiness will be a concern! :)

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    1. Hi Donna! I never go by what it tastes like freshly made, because it will taste different when dried, and different when paired with a cookie. I do believe it mellows after a few days - in fact I've been told my cookies are better about 2 days after icing : ) I've never had a blotching issue (using the same brand ingredients each time.) Hopefully you won't either! And if you do, maybe he'd just think it was meant to be "camo" lol! Just kidding - my cookies have made it perfectly intact with no discoloration to Afghanistan so they should be fine : ) Hope they got there ok & Happy Birthday to him! Thanks & Happy Baking!

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  53. Hi Michelle,
    I've never used RI neither Glaze before, so I'm wondering if the royal glaze will be easy for me to decorate with .. any tips are welcomed as I'm planning to practice before baking some cookies for my baby's first bday :) I have one question for u as I live in the UK the caster sugar we have is without corn starch, would it make any difference ? and do you know if caster sugar is better or icing sugar in this recipe ?
    Thanks a million !

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    1. Hi Farida! I think icing sugar is definitely better to use as I believe caster sugar is more like finely ground sugar, and icing sugar is powdery. Can you get icing sugar where you are? I haven't used anything other than icing/powdered sugar in this recipe so I'm sorry I can't be of much help with the caster sugar question. Maybe if someone else reads this they can offer some advice... I think the cornstarch in the sugar is to keep moisture at bay, and is not necessarily an active ingredient. For a first timer, though, I might suggest trying glaze - it is a runnier icing so be careful near the edges, but easier to mix and make smaller batches - no mixer needed either : ). Best of luck, and happy birthday to your baby!

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  54. Hi Michelle,

    What volume of butter/vanilla flavorings do you use per batch, 1 tsp each? And does it affect the consistency of the icing, and if so, do you just thicken it up with p.s? Thank you!

    Amy

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    1. Hi Amy! I usually do 1/2 tsp each vanilla and butter, so 1 tsp total per batch. I think it is a good flavor ratio for my cookies, but you can add more. It will thin out your icing if you add more though, so if you do, maybe add slightly less water. I have come to prefer to not add additional ps after if possible, but you could do that if necessary : )

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  55. Thank you so much, Michelle!

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  56. Do you know how to make a denim looking frosting? I am doing jean cookies and I also you a glaze? Your blog is so helpful. Thank you

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  57. Do you know how to make a denim looking frosting? I am doing jean cookies and I also you a glaze? Your blog is so helpful. Thank you

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  58. Do you know how to make a denim looking frosting? I am doing jean cookies and I also you a glaze? Your blog is so helpful. Thank you

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    1. Hi Chloe! So sorry, I just saw your post! I have not done denim but you might be able to get an effect by "sponging" on (or crumpled paper towel) a shade lighter or darker than your icing (after it is dried) using food coloring with some vodka or lemon extract mixed in. If you try it let me know how it turns out! Anyone else have a suggestion? Good luck!

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  59. Hi Michelle - just found your Royal Glaze recipe and I'd like to give it a try. I'm new to cookie decorating as a hobby and I'm searching for a "go to" recipe for cookies & frosting.. 2 questions for you - how do you get the frosting into those tiny bottles - lol - I make such a mess doing that! And, do you have a favorite cookie recipe that you share? Thanks - love your blog and your cookies!!

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    1. Hi MJ! I apologize - blogger has been a nightmare for me lately & I got notification of your second post (today) but not this one! Ugh sooo sorry! I used to be a bottles-only gal & since I store my icing in ziplocs I just snip the corner & squeeze it in - easy peasy! My cookie recipe is basically like NFSC but a little less baking powder & sugar & a little more flour - helps with spreading and I add some almond. I plan to do a post on that recipe soon with weights rather than measured amounts : )

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  60. So, Michelle......I've just been commenting with you on Facebook. I got a lot of answers there and I'm going to keep on using your Royal Glaze recipe, as it! I realize you may not see these comments for awhile, so I'll just keep following along at Let's Talk Cookie! Thanks!!

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  61. Hi again : ). Hopefully blogger will send me notifications again but you can also tag me on LTC, or email me : ). Or CRU (Cookiers 'R' Us - great forum!)

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  62. I wondered if anyone else wonders why we pay SO MUCH for so little glycerin?! I asked a chemist friend (Doctorate - so I think he knows his stuff) and he said if it is 100% vegetable glycerin and labeled food grade - we can use it in icing recipes (fondant too). I bought some from Amazon NOW Solutions, 16 fl oz. for $4.99 - on Prime it had Free shipping also! It IS labeled FOOD GRADE and useful for cosmetics and oral uses.
    Just thought you might find this interesting to know!
    I'm new at this icing decorating stuff, still learning in fact - thank you for all your tutorials!

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    1. Hi Morgan! Oh, I wonder all right! My trick has been to take my family of 5 shopping with me, give them each $1.25 (cost minus 40% coupon) for a 2 oz bottle. Which is, IMO still too much, as I only get about 3 batches of icing per bottle. I am SOOO going to check this out - thank you so much! (As long as it is labeled food grade it's all good! A lot of the descriptions don't tell you if it is or not, so I have held off : )

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    2. Okay, Michelle - I made 3 batches of homemade pound cake, 2 batches of homemade fondant (I have a recipe Ii came up with that too!) and one of the Royal Glaze TODAY! Whew! But my Royal Glaze/Icing is so stiff I could stand a spatula in it!! There is no way I could pour it let alone put it in a bag for piping. Will water truly thin this stuff or should I try again! I'm on a deadline in the next couple days. Thanks! Let me know about the fondant recipe - it is a mixture of several recipes and some of my own tweaking! I'd be glad to share it as I don't intend to blog it.

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    3. Oh boy you've been busy! As long as the ingredients are all there yes, water should thin it down for you. I once added 1/4 cup on accident & was like WHY is it so thick?!? Turned out fine in the end. Just try not to over mix it at this point. Good luck & let me know how you do - and yes, please, on the fondant recipe! You're awesome for offering!

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    4. (1/4 cup water that is, instead of 3/4 cup!)

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    5. BTW: I had to order 6 bottles to qualify for the PRIME on Amazon - you had to have $25 or more since the NOW Solutions is not offered by Amazon but through Amazon. I did find a local store that sold NOW Solutions products, but it was cheaper (and delivered to my door) from Amazon! I now have 6 16 oz bottles of glycerin for about $30 - how's that for a deal!

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    6. Oh Michelle - I can get the fondant recipe to you: can you send me an email it would be so much easier or Facebook? I thought I saw in the blog you have a facebook page. I have TONS to do in the next 3 days - but I will come back early next week and post the fondant recipe. (BTW: when I answered on here my daughter's name posted and I didn't change it - my name is Velvet) I'll get back to you with the recipe!

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    7. Yes, my FB page is facebook.com/SweetPs.sweets and great buy on the glycerin! I read somewhere recently you can use it in cakes too - keeps them fresher longer? Gotta look into that...

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  64. One last post, I sent you an email to the link below). Happy Fondant - ing!

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    1. Just got it - thanks so much Velvet! I love using candy clay, as well as MMF - can't wait for a "play day" to give it a try! I've gotta go check out your cakes later ; )

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  65. Well, Michelle, unfortunately, my little lace butterflies with the Royal Glaze did not "fly"! Sigh! I tried melting white chocolate and piping that too. It might work, but I'm a bit worried about them holding up in the tomorrow's heat and humidity (wedding at 5pm). I got some great icing piping practice, but lost alot of time in preparing decorations. I tried to get the butterflies to bend following a post that showed laying the icing in paper folded like a fan and then piping the body to attach so the lacey things can look like they landed on the cake. I just don't have the skills yet.
    Anyway - the fondant is a hit! I forgot to take it out on the counter to room temperature to work my color in and microwaved it a bit - forgot one piece in there for 20 seconds - oops - back to marshmallow! = / But if I put them in smaller pieces (sliced off with a knife) and m/w for 5 seconds it made the kneading much easier and used the "healthy" Crisco I talked about to smooth them over. I have not heard of candy clay or what you can do with it. I am such a novice - but what fun (if only I weren't on a deadline!) Thanks for the recipe and I have some skills to learn! Velvet

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    1. Hmmm I haven't seen a post doing butterflies that way... I would do them over 2 days - first the wings separately and let dry, then pipe the body, lay the wings in the icing, and prop them up on the sides to dry. The body would have to be a bit thicker. But I guess you don't have that kind of time! Oh, well, at least the fondant worked out for you! Candy clay is basically candy melts and corn syrup - makes a "clay" like fondant - not as stretchy as fondant but soooo tasty! Definitely give it a try when you're not so swamped! Good luck tomorrow!

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  66. Hello Michelle! I decided my MMF needs additional tweaking, maybe less gelatin. It was great for the modeling of figurines, but required alot of kneading to make it pliable enough for rolling to lay on the cake. It didn't tear or stretch, but was hard on my hands with all the kneading!
    I came across this today and thought you might like to see the picture tutorial.
    http://cakecentral.com/a/perfectly-smooth-buttercream-icing
    Happy Baking!

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    1. Why thanks for the info - will check it out! Good luck tweaking your MMF recipe!

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  67. I can't wait to try this. It sounds like a keeper for sure. I guess I am the only one having trouble figuring out the amount of glycerin to use. It looks like 2 capital T's to me. Is that 1 T glycerin? TY

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    2. Oh gosh - in two years I never even noticed that the "1" is that close to the "T" - I will go and fix that! It is 1 Tablespoon. Thanks so much for pointing that out!

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