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:
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.
*************
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:
(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...
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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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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...
Looks great. Thanks for sharing. Will have to try it,
ReplyDeleteSusie
Perfection! This is my favorite icing to use!! I am definitely sharing this with EVERYONE!
ReplyDeleteThanks Dippin! I may just have to try it sometime!
ReplyDeleteThank you for posting this..I have been wanting to try this but haven't had the chance yet.
ReplyDeleteYou 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!
ReplyDeleteSerendipitous Sweets
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)
ReplyDeleteVery 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!
ReplyDeleteAwesome toot! I really need to try this stuff.
ReplyDeleteThanks 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.
ReplyDeleteJodi - 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!
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:
ReplyDeletehttp://mycookiefriend.blogspot.com/
Thanks so much Diane, glad you like it! Love your cookies btw... especially the gumball machine - too cute!
DeleteHi! 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.
ReplyDeleteI was wondering, about how many medium sized cookies do you think this recipe will ice?
@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.
ReplyDeleteThank you !!
ReplyDeleteThis 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
@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!
ReplyDeleteSounds lovely! I can't wait to try it out.
ReplyDeleteMichelle...
ReplyDeleteI 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 :-)
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!
ReplyDeleteThanks 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~
ReplyDeleteWOOOO 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?
ReplyDeleteThanks again!
~Tracie
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 : )
ReplyDelete2# 10X Cane Powdered Sugar
ReplyDeleteWhat does that mean? I am new to this and am not sure what measurement this is!
Thanks!!
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...
ReplyDeleteHi! 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?
ReplyDeleteHi 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!
DeleteThank you! You gave me exactly the answer I was hoping for :)
DeleteAfter 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?
ReplyDeleteoops just realised a kilo is more than two pounds, so that is not the problem.
DeleteHi 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!
DeleteHi 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
ReplyDeleteDon't you love friends like that? Hope she enjoys them & let me know how it all turns out : )
DeleteThis 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!
ReplyDeleteThanks! 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.
DeleteGreat tutorial. Makes me want to give glaze a try! Maybe for flooding I just might!
ReplyDeleteansa
Thanks - good luck!
DeleteOMGosh, 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!
ReplyDeleteI 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!
DeleteOMGosh, 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!
ReplyDeleteI 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.
ReplyDeleteI 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!
DeleteThank you so much.
DeleteYou're welcome - hope it works out!
DeleteGlad 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!
ReplyDeleteIt does have a nice smooth sheen to it - somewhere in between...royal and glaze : ) hehe!
DeleteYou make this look so easy and beautiful. I will be trying this soon. Thanks! :)
ReplyDeleteGreat! Hope it works well for you!
DeleteSharing this asap!
ReplyDeleteThanks so much Callye!
DeleteOh 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!
ReplyDeleteNow 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
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!
DeleteI 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. :(
ReplyDeleteDried 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!
DeleteCould this be used for brush embroidery? Any special recommendations?
ReplyDeleteYes, 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 : )
DeleteMaybe a touch of piping gel mixed in would be good. Gonna give it a try!
DeleteI've heard that, but never tried it - please let me know how it goes!
Deletethank 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!!!!
ReplyDeleteI 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 : )
DeleteI 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!!
ReplyDeleteI'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?
DeleteHi, 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?
ReplyDeleteHi 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.
DeleteHi Michelle,
ReplyDeleteI 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!!!!)
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 : )
DeleteHello! 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.
ReplyDeleteMy 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!! :)
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...
DeleteThanks 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!
ReplyDeleteGlad to hear it! For some reason I am not getting notifications for replies so I just saw this now!
DeleteHye, 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
ReplyDeleteI 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 : )
DeleteHi,
ReplyDeleteLove 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
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!
ReplyDeleteHI Michelle, I tried your icing recipe and loved it. I was wondering how long can I store it in the fridge or room temperature?
ReplyDeleteThanks!
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!
DeleteMichelle,
ReplyDeleteThis 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?
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 : )
DeleteHi Michelle,
ReplyDeleteI 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?
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" : )
DeleteHi! 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?
ReplyDeleteHave you tried ribbon roses with this?
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!
DeleteHow long does this freeze for? I made some and froze it about 6 months ago is it still good? Thanks so much!!
ReplyDeleteHi 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 : )
ReplyDeleteI'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! :)
ReplyDeleteHi 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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ReplyDeleteHi Michelle,
ReplyDeleteI'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 !
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!
DeleteHi Michelle,
ReplyDeleteWhat 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
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 : )
DeleteThank you so much, Michelle!
ReplyDeleteDo 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
ReplyDeleteDo 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
ReplyDeleteDo 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
ReplyDeleteHi 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!
DeleteHi 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 : )
ReplyDeleteHi 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!)
ReplyDeleteI 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.
ReplyDeleteJust 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!
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 : )
DeleteOkay, 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.
DeleteOh 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!
Delete(1/4 cup water that is, instead of 3/4 cup!)
DeleteBTW: 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!
DeleteOh 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!
DeleteYes, 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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ReplyDeleteOne last post, I sent you an email to the link below). Happy Fondant - ing!
ReplyDeleteJust 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 ; )
DeleteWell, 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.
ReplyDeleteAnyway - 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
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!
DeleteHello 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!
ReplyDeleteI came across this today and thought you might like to see the picture tutorial.
http://cakecentral.com/a/perfectly-smooth-buttercream-icing
Happy Baking!
Why thanks for the info - will check it out! Good luck tweaking your MMF recipe!
DeleteI 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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DeleteOh 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!
DeleteHi Michelle. Your recipe is GREAT! The taste is DIVINE! I have just finished making some. I have encountered a problem and don't know what to do. My icing isn't 12-15 seconds, its more like 2 seconds. Not sure if oil is a factor, but I did use butter emulsion. The icing I made is very runny and I'm sure I would probably not be able to pipe and flood. Do you have any suggestions for me to fix this batch? Should I put it back in the mixing bowl and add more PS to it? Should I have treated this glaze as I would Royal Icing and made sure the utensils I used were free of oil? Thanks for all you do!
ReplyDeleteHmmmm ok. First I'm sure you mentally checked off what went in it, and assume all the measurements were correct. What mixer are you using? I get perfect icing in my 5qt KA at the lowest speed, but super runny icing in my 7qt at the lowest speed since it is much slower on low than the 5qt - equivalent is 3rd speed on the 7. So if that may be the issue, try a higher speed for a little bit & see if it aerates, but not too much or your dried icing will be "chalky." If that's not it try adding some PS a little at a time - make sure it is sifted when adding in. I have used emulsions and know of others that do too, so I doubt that's it. Only other thing would be too much liquid, or not enough dry/PS. Sorry I can't think of anything else at the moment but if I do I will post! LMK what happens!
DeleteYou should be able to pipe, flood and detail with it, changing tips. I hope you are able to fix it!
DeleteHI Michelle, Thank you for your quick response. I apologize for getting back with you late my youngest son fell in gym and broke his leg in two different places and I've been taking care of him. I have a KA (6 qt.) I assume maybe this is the problem because I did use the lowest setting on the 6 qt, which is stir speed. I will use either 2 or 3 next time. I do have another question, I have the same glaze I made on Oct. 5 and I have it sitting on my counter top in ziplock bags. Should I have kept them in the fridge? Is it good to use now or should I toss it? I did not read all the post and didn't realize on your blog you put yours in the fridge. Thanks in advance for answering my questions
DeleteMichelle, one last question. I just read through the older post and I see where we should add 1/4 cup of water and not the 3/4. Could this be my problem with it being 2 second consistency icing? Do you think I should try it with 1/4 cup of water on number 2 ?
DeleteHi again! I'm so sorry to hear about your son's leg! I hope he's better soon! I'm not sure where you saw to add only 1/4 cup of water - that is definitely not enough for 2# of PS. 3/4C mixed in my 5qt KA is perfect for me. I bet it was the mixer, but I've never worked with a 6qt so I can't be sure. All I know is that low on my 7qt is waaaay slower than my 5qt and have to adjust, otherwise it's super runny. I should really research that a little more & update this post. As for your icing on the counter, it is probably very separated by now (I store in the fridge or freezer to prevent that for long periods of time.). Give it a really good stir, then smear some on some parchment & let it dry - then taste test it. If it doesn't dry - no good. If it crumbles - no good. Rock hard - no good. If it's good, then stick it in the fridge/freezer & use it soon. Or use it for practice : ). Good luck!
DeleteThanks, so much Michelle. The icing that was left on my counter was still good to the taste. However, it was still runny. I tried to pipe and flood and it ran off the cookie( I thought it was amazing considering it had been sitting on the counter for over two weeks). The taste was still delicious. I will be making a new batch tonight in my 6 qt on speed 2. I will let you know the outcome. Thanks for responding so promptly.
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ReplyDeleteHi Michelle. Thank you for sharing such a great recipe. I tried it last night and ran into a problem this afternoon. The cookies looked dried after 12 hours so I bagged them individually. The writing on the cookies all smeared or was smashed. It appears to be too soft or didn't dry completely. I'm nervous to use the rest on an order I have due in a few days. Should I try drying for 24 hours instead? I've never had to dry cookies that long before with traditional RI. Any feedback would be greatly appreciated.
ReplyDeleteHi Anon - no, I have never had to dry 24 hours, I don't think ever over 12 hours. Did you test on parchment? And did the rest of the icing (flooded) set up? When you say "smeared" do you mean wet? Could be over-mixing (either in the mixer, or a deep color that required a LOT of extra color & mixing) or some icing that was undermixed? Sorry it's so hard to guess... I'm sorry that happened to you, let me know if the rest of the cookie set up.
DeleteThank you so much for your quick response. I haven't tried again. The flooding portion was fine, it was the writing and dots that were smashed against the bag and appears chalky. I think you are right, it's likely over mixing. I will give test it out on parchment paper. Thanks again!
ReplyDeleteYep, sounds like over-mixing to me - hate when that happens! Good luck on your next batch! Happy baking!
DeleteI have been using this recipe for over a year now, and I just want to say thank you! I *love* this icing so much!
ReplyDeleteThanks so much - I'm glad you like it!
DeleteHi Michelle,
ReplyDeleteI'm teaching a 3hour Cookie Class. Will the cookies set up enough to travel home safely? Thanks
Hi Michelle,
ReplyDeleteI'm teaching a 3hour Cookie Class. Will the cookies be set up enough to transport home safely? Thanks
Hi Cheryl, they won't be "wet" on top, will have crusted over but you could probably still poke them pretty easily within that time. They could be transported, but carefully! If you want a quicker drying icing maybe try SugarDeaux quick dry Royal Icing - it really does dry pretty quickly, but is t as soft to the bite. http://www.cakecentral.com/b/recipe/sugardeaux-fast-dry-quick-royal-icing Good luck on your class!
DeleteI do t know if that link is click-a-ble you may need to copy & paste...
Deletehttp://www.cakecentral.com/b/recipe/sugardeaux-fast-dry-quick-royal-icing
Hi! Can I use pasteurized egg whites instead of meringue powder? I don't have access to the MP where I live.
ReplyDeleteHello : ). I'm sure you could. My understanding is that 1 large egg white is equal to 2 tsp meringue powder plus 2 Tbsp water. So, I'm guessing you would then use 7 1/2 large egg whites and probably no additional water. Possibly a little extra sugar depending on how the consistency turns out. A better option would be dried/powdered egg whites (can usually be found in the baking section at the grocery store, in a can). This way you should be able to substitute equal amounts for the meringue, and there is no risk for salmonella as with the egg whites (that is debatable, of course : ). Good luck & post back if you try it!
DeleteThanks Michelle! As soon as I get the glycerin (which I haven't found), I'll get to work on the recipe and get back to you!
ReplyDeleteFound your recipe on Pinterest in Sept., so glad I did! I have been decorating cookies for about 2 years and have tried probably 5 or 6 different recipes for Royal Icing, none of which I was 100% happy with. I have now used your recipe repeatedly, I love it. Can I say that again? I love it. It comes out perfect every time, if I am doing very fine piping I just add some sifted powdered sugar in carefully, and it works beautifully.
ReplyDeleteAwww that makes me so happy! I'm so glad you like it! Thanks so much for the comments : )
DeleteI don't have cream of tartar. Will the recipe still work?
ReplyDeleteTo be honest I have never made it without, so I don't know for sure. I believe CoT to help stabilize the icing, and that it aids in setting/drying. Some merengue powders have it in there already so at minimum I would use one of those brands. Good luck! (Oh and sorry about not answering sooner - been having notification issues - feel free to email me : )
DeleteMade the RG which was perfect for outlining, tasted great and dried fast. For flooding I had to thin out using more water. I really wanted to use the one consistency to outline and flood to save time. When flooding I had air bubbles in it which I had to take a toothpick and poke each one causing me more additional time. I want perfection and would like to hear from you please.
ReplyDeleteHi Denise, you can try adding a little more water when making the main batch, but not too much. For one consistency the outline won't be as thick and the flood won't be as runny, but good enough to do either pretty well, and detail with smaller tips. As for bubbles, make sure to mix on low (stand mixer) and let it sit, covered, for a bit to settle. I really like the gallon bags to do that so it spreads out flat & bubbles can't hide in the middle of the icing. I agree bubbles are so frustrating - I rarely get them when I let it sit a while. Unfortunately most icing is rarely perfect every time but when it is, wow what a difference! Hope that helps, good luck!
DeleteThanks so much for your reply because your recipe is the best ever. I will definitely make it again following your instructions to perfection. So glad I found you!!!!
DeleteAwww thanks Denise! Hope it works out for you... Happy cookie-ing!
DeleteHi I'm wondering what the equivalent to 2# 10x powdered sugar is. I'm not really sure what those numbers mean. I have a different brand 1kg per bag ... does that mean 2 bags of powder ? What's 10x?
ReplyDeleteHi there, just saw your question - I apologize I haven't been getting my notifications! 2# is simply 2 pounds, which is equal to 32 oz and very close to 1 kg (the bag says 907 g). 10X refers to how much the powdered sugar has been sifted - in my humble opinion, 10X cane sugar (not beet) produces the smoothest and best-behaved icing : ) Brands like Domino state 10X Pure Cane on the bag. Hope that answers your question : )
DeleteYes very much ! Thank you !! Can't wait to try !
DeleteYay! Happy baking! (And icing lol!)
DeleteHi I'm wondering what the equivalent to 2# 10x powdered sugar is. I'm not really sure what those numbers mean. I have a different brand 1kg per bag ... does that mean 2 bags of powder ? What's 10x?
ReplyDeleteThis recipe sounds awesome! But I am wondering if it is possible to flavor the RG using fresh lemon juice?
ReplyDeleteHi Sue : ). I have heard from a few people that do flavor with fresh lemon so I would say yes! (However, I can't say it will behave the same since I haven't done it, but that doesn't mean it won't... Just make sure there's no pulp in there : ) I have wanted to do the same but always forget at the last minute! Hope it turns out yummy!
DeleteJust wondering what size of tip to use for outlining? I see you use 3 and 5 for flooding. I thought in cookie decorating it was the opposite a larger tip for the outline so there wouldn't be any spillover.
ReplyDeleteHi Denise, I usually outline and flood immediately after with the same tip. Smaller cookies, like minis, I like to use a 2. Medium cookies I use a 3, sometimes a 4, and large cookies mostly a 5. The larger size tip helps to flood faster before crusting starts. However, with larger tips I don't outline as close to the edge since icing flowing from the larger opening will settle out some and doing this helps to prevent spillover.
Delete: )
I usually use a 2
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ReplyDeleteHi Michelle:
ReplyDeleteI have lots of trouble with air bubbles and with craters when decorating small spaces. Hence, will be trying you recipe for the first time. I use a meringue powder that has Cream of Tartar already in it - so do I still need to add it as per your recipe. Also, can you explain why you use both glycerine and corn syrup? Do they have different purposes? I have only added corn syrup (about 1 tbsp) for a 1kg bag of powdered sugar - though migfht be too little as my cookies still dry with a matte. I was worried with more than 1 tbsp of corn syrup that the icing would be too soft and not dry. I have never added glycerin.
Also, I just had a look at my Icing Sugar (Lantic brand) and it does not give any numbers. I live in Canada and we do not have the Domino brand.
Sorry for the long list of questions. I appreciate any guidance you can offer.
Thanks, Chris
Oops see reply below...
DeleteHi Chris : ). I think just about everyone has issues with craters in small spaces - it is one of those mysteries we have yet to solve. In my experience, the quicker you can get those areas to dry the less issue you will have. Personally, I use a dehydrator set at around 105, and occasionally even higher for a short amount of time to set them quickly. I have heard a fan works well too but I think the extra heat helps. Fans and dehydrators will give you the shine that you are looking for - I usually set my dehydrator at 95 and leave them in for around 10 minutes. If you use one, be sure the cookies are cool before adding more icing details (like 5 minutes if it is higher than 95.) As for air bubbles, make sure you are letting your icing settle after mixing - the air bubbles typically rise to the top and can be popped or gently stirred to get rid of them. A scribe tool is great for popping tiny ones after you have already iced. My meringue powder has CoT in it as well, and I still add the extra because, for no other reason than I don't want to mess with what has worked for me : ) I use both CS and glycerine because I think the combo gets me the icing I want. It has a nice elasticity, it is smooth, and although it dries to the point that I can push down on it without breaking through (and I ship a lot, & have not had 1 damaged - knock on wood...) the glycerine gives it a softness when you bite into it. I can't explain it, or why it is this way, but it does. As long as you let it dry all the way it does what it is supposed to. The way I ensure this is save my ugliest cookie for last, and over-ice it. That is my tester - and when I push on it & it have no give, I know the rest are done. And then the hubs eats it, you know, for quality control : ). Also, after I mix my icing & color, I smear a bit on some parchment & let it dry - this way I know my colors are what I want them to be, and that I have made the icing properly, and it does in fact dry : ) I don't know about other brands of icing sugar, meringue powder, colors and even different water - I can only say the combo that I use works for me. And I hope that others work too, and if they don't please don't blame meeee.... : ) I would just make sure to sift the sugar. (Oh and if it makes you feel any better, straight-up glaze recipes use ALL corn syrup as the liquid, and they dry : ). I hope you have success & let me know if you have any other questions : ) - Michelle
ReplyDeleteThanks so so much for your prompt and informative response. I hope to make some cookies this week so very much appreciated.
DeleteYou're welcome - good luck & have fun!
DeleteIt's like you've been in my kitchen the past 2 months and heard every flim flammerin' cuss word and gripe I've had about royal icing and cookie glaze. You. Are. THE BEST EVERRRRRRRR.
ReplyDeleteThanks Stephanie! That's exactly how I felt 'til I got it right! Funny how at first lots of people thought I was crazy to use corn syrup and glycerin in icing and now so many years later loads of other cookiers are doing it too (like "icing that doesn't dry rock hard" & FF : ) So glad you like it! Happy icing!
DeleteIf I make icing the day before I need it, can I leave it out on the counter? If so, do you usually cover the bowl with a damp towel?
ReplyDeleteGood question : ) You can keep it on the counter - it will more than likely benefit from a good stir when ready to use. I would keep it airtight, either in a Ziplock bag, or container/bowl with a layer of Saran Wrap laying directly on the icing to prevent contact with air. Hope that helps & works for you : )
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ReplyDeleteI like this recipe! Mine didn't seem to dry quite as much as it was supposed to, but for my application it was fine. I'll try minor liquid adjustments next time, as I did everything else according to recipe (even timed my mixer). The flavor is good. A little sweet for my husband, but I expected that. Has anyone tried it with less corn syrup (maybe just a few Tbsp.)?
ReplyDelete
DeleteHi Kim : ) Yes, I do know of a few people who use only 2T corn syrup, and have used less glycerin as well. I don’t even really like the taste of it when it’s wet, but when dry I love it. I also pair it with a not-so-sweet cookie, so it balances out. It’s so weird, sometimes the smallest things can change a recipe - I have to use the 3rd speed on my 7qt mixer to get the same result as the lowest speed on my Artisan!
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ReplyDeleteThank you for sharing this! I've been tending to use the same consistency RI for my cookies, too (using different tips for different details)...may I ask about what consistency you find works with this recipe? 15-second? 20 second? Thanks so much!
ReplyDeleteOoops just reread and saw you use it at 12-15 seconds. ��
DeleteCan this recipe be doubled?
ReplyDeleteIt can be doubled! However, 10 minutes on the lowest speed is using a 5QT KA mixer. If using a larger mixer you may need adjust the speed - my 7QT mixer has lower mixing speeds than my 5QT so I have to use the 3rd speed using that one. You could probably double in a 5QT if you are careful & hand stir in the wet ingredients first, and scrape it down a few times while mixing. Hope that helps : )
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