Glace Icing Shiny Semi Hard Icing For Cookies Food
GLACE ICING - SHINY, SEMI - HARD ICING FOR COOKIES
This recipe comes from the book Creative Cookies by Toba Garrett. It is a delicious icing that dries shiny and semi-hard. So you can easily stack your cookies but not break a tooth when you bite them.
Provided by dukeswalker
Categories Dessert
Time 5m
Yield 40 iced cookies
Number Of Ingredients 4
Steps:
- In mixing bowl, thoroughly mix sugar and milk with a hand mixer. The icing should be very soft and have a heavy cream texture.
- Add corn syrup and mix until just combined.
- Divide icing into several bowls and color using concentrated pastes for the best results. Cover each bowl with plastic wrap until ready to use.
- Note: The icing will last for up to 2 weeks in the fridge. Put plastic wrap directly over the icing and seal the bowl with a tight fitting lid. When ready to use, stir the icing until it has a flow consistency. Can be made with water instead of milk. Without milk it will last for 3 weeks in the fridge. You do not need to refrigerate decorated cookies. I also guesstimated the yield.
SHINY COOKIE ICING
Shiny icing my mom loves to put on shaped sugar cookies. We decorate cookies around Halloween and Christmas; it's a great family tradition! Color the frosting with food coloring to your desired shade.
Provided by VeganCourtney
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 48
Number Of Ingredients 3
Steps:
- Stir confectioners' sugar, corn syrup, and milk together in a bowl until smooth.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.4 mg, Sugar 5.3 g
SUGAR COOKIE GLAZE
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
Provided by Cyndi
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g
BUTTER ICING FOR COOKIES
Perfect for cookies - not too soft - not too hard - just right.
Provided by Barbara
Categories Desserts Frostings and Icings Cookie Frosting
Yield 20
Number Of Ingredients 4
Steps:
- In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 12 g, Cholesterol 8.7 mg, Fat 3 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 17.2 mg, Sugar 11.8 g
BUTTER ICING FOR COOKIES
Make and share this Butter Icing for Cookies recipe from Food.com.
Provided by Vseward Chef-V
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, over medium heat, heat cream and butter until butter is melted.
- Stir in the vanilla and confectioners' sugar.
- Remove from heat, and beat with an electric mixer until thick and smooth.
Nutrition Facts : Calories 60.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.8, Sodium 14.3, Carbohydrate 10, Sugar 9.8, Protein 0.1
CREAM CHEESE FROSTING / ICING FOR COOKIES
This frosting dries (although it takes a few hours) so that you can easily stack the frosted cookies for transport. It is perfect for carrot cake cookies! I frosted about 3 dozen cookies, and had some leftover.
Provided by Random Rachel
Categories Dessert
Time 15m
Yield 1 batch, 48 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
- Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
- Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
- Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
- I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.
Nutrition Facts : Calories 38.3, Fat 1, SaturatedFat 0.6, Cholesterol 3, Sodium 5.6, Carbohydrate 7.5, Sugar 7.3, Protein 0.1
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