Cookie Glaze & Outline Glaze (Glace) (can be Vegan)

By mariannefeldman

Glace Icing
Creative Cookies Toba Garrett p 137
see book for others
also see Professional Cake Decorating Toba Garrett p 287
For vegan use water, not milk

Ingredients

• Flavor options:
• For Cookie Glaze (Icing)
• 1 lb (454g) 10 x confectioners sugar
• 3/8 cup (3 fl oz, 89ml or 85g) milk or water
• 3/8 cup (3 fl oz; 4.5 oz by weight or 133 ml or 128 g) light corn syrup
• 1 tsp concentrated extract, 1 Tbs alcohol or liqueur or 2 to 3 drops concentrated candy oil
• Note: This icing will last for up to 2 weeks in the refrigerator. Put the icing in a brand new plastic container.
• Put plastic wrap directly over the icing & seal it with a tight fitting lid.
• When ready to use stir the icing until the icing has a flow consistency.
• If you are dairy sensitive you can replace the milk w/water.
• Without milk the icing can last over 3 weeks in the refrigerator

Details

Servings 2

Preparation

Step 1

In a mixing bowl thoroughly mix the sugar and the milk or water first.
The icing should be very soft & have a heavy cream texture before you add the corn syrup.
Add the corn syrup & mix til just combined
Divide the icing into several bowls.
Flavor each bowl with extracts, alcohol or candy oils
Color each bowl of icing as desired
Cover the bowl w/plastic wrap to prevent drying out til u are ready to use it
______________________________________________________________________

For OUTLINE Glace Icing:
yield 2/3 cup
This icing produces a translucent outline. It gives a borderless appearance, as tho the cookies were not outlined
1/2 cup (120 ml) Glace Icing
6 to 8 heaping tbs (1.3 to 2 oz or 37 to 56 g) confectioners sugar
Mix til combined.This icing should be very stiff. If it is not stiff enuf add additional confectioners sugar til u have a medium stiff consistency.
Wrap the icing w/plastic wrap to prevent drying
Note: the icing should be placed in a brand new plastic container w/plastic wrap directly over the icing & sealed w/a tight fitting lid.
Refrigerate for up to 2 weeks if using milk, 3 weeks if using water. Re beat icing when u are ready to use it
Use #3 tip for outlining