Cookie Decorator Glaze Icing
2 lbs of powdered sugar
1/2 cup of corn syrup
a little less than 1/2 cup of water
1 T of Americolor Bright White
1 T of flavoring of your choice
Mix together in a mixer with paddle attachment. You can mix this by hand, if you want. You do not want to beat this. You just want all these ingredients to come together, then stop. The more you mix it, the more bubbles you form. You can’t over mix it so you really are just trying to avoid getting tons of bubbles.
Place/pour icing in a container with a lid. I place press and seal over top of the container and then place the lid on it. This is just another step to ensure air doesn’t start to dry the icing. I let my icing sit for 24 hours. This does a few things: lets the bubbles all come to the surface AND it allows the icing to develop its flavor (or let the powdered sugar “flavor” to go away).
After those 24 hours, I then tint the icing and bag it.
This recipes yields a little over 3 cups of prepared icing.
This recipe can easily be doubled or halved.
Tips for Glaze Icing
* I don’t add in flavoring until AFTER that 24 hour time frame. I have found that this allows my icing to taste exactly like what I am looking for. I start with 1 Tablespoon of flavoring per batch of icing (which makes 3cups) . I taste it. If I feel it needs more, I add more. The one exception is peppermint. Peppermint is super strong so I use only about 1/8 of teaspoon per batch.
I also wait to add in flavor so that I can use 1 batch of icing to create a variety of flavors for different orders.
* Once I add in gel colors and achieve my desired color…..I bag it in tipless bags. There are a few exceptions to this rule. Red, Navy, Black…..really any darker color…..I color/tint and then let it develop for a while. I do it overnight. This just ensures that I have a dark enough color and it also helps with color bleed.
* Once in the tipless bags the icing will stay perfect for a few weeks. Glaze does not seperate so it works perfect for make ahead situations.
* As for the famous question of how many cookies this will cover….it all depends on your color scheme. The more colors you have the less cookies it will cover.
* Facebook live video on glaze icing can be found here : Glaze 101 Basics
1/2 cup of prepared glaze icing
1 T of butter (at room temp) or some sort of shortening, high fat ratio shortening
Mix until butter/fat has all been incorporated. Then thicken with powdered sugar to desired thickness. This icing is great for details, eyes, any sort of writing, and flowers. This icing can be used with tips/couplers OR in tipless bags. I do find that if I am making flowers, I use thicker bags with couplers/tips. Flower detail glaze behaves like buttercream , stiffer and will sometimes pop the tipless bags.
Recipe provided by CR Confections.