How to make Sugar Glacé Icing
Free Video: Glacé Cookies
What you are creating:
Whether you are adding a burst of flavor to a cake, or decorating holiday cookies, or Sugar Glacé Icing is versatile and easy to make.
Ingredients:
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1 pound confectioners’ sugar
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3/8 cup milk
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3/8 cup light corn syrup
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Vanilla bean paste: You can divide the glacé and create different flavors. Use LorAnn bakery emulsion flavors for best results
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Gel food coloring
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Optional: Edible glitter for Snowflake cookie
Directions:
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Whisk the sugar and milk together in a bowl.
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Add corn syrup slowly, and mix well. It will be smooth and thin and will run easily off the whisk in a pretty thin drizzle. If icing is too thick, add more milk one tablespoon at a time until you get the desired consistency.
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If you are doing multiple colors and flavors, divide the glacé and flavor each with your flavorings.
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Add color to each of the glacé flavors.
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You can spoon this icing onto your cookies and gently spread out it over the top with a spoon.
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While the icing is wet, you can mix colors directly on the cookie. You can pipe additional colors by using a piping bag with a very small, plain opening. You can also create multi-colored designs using a toothpick to create your own personal designs.
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You can also pipe an edge around your cookie, and then allow it to firm up. When you’re piping, add a bit more powdered sugar to thicken the icing.
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For the snowflake cookies, sprinkle the edible glitter on top of the glacé immediately.
Makes approximately 2 cups.
Leave in fridge up to 1 week. Let come to room temp and re-whisk prior to using.