Royal or Glaze? Find the recipe to glaze icing below for a great-tasting icing that maintains its sheen and will please the crowd!
Before Thailand, I mainly used fondant to decorate cookies.
I do remember one set of cookies, that I also decorated with piped icing, but no matter how hard I think, sadly, I cannot recall what type of icing I used.
Only upon coming here, I decided to delve into the world of cookie decorating with all its different icing options. Before this time, I wasn’t even aware that cookie decorators either belong to Team Glaze or Team Royal.
I didn’t really know the differences, but for my first project (the Valentine’s cookies you can see above) I chose the glaze icing recipe by the amazing Amanda of “iambaker.” I chose this cookie icing recipe simply because it seemed easy and I had all the ingredients on hand. As simple and straight forward as the ingredient list happens to be, thankfully, so are the instructions!
I highly recommend giving this icing recipe a try! It’s quick, easy and the ingredients are available almost everywhere! I promise you won’t be disappointed!
Tips for Future Use
Later on, after also trying royal icing for cookie decorating (recipe & more details in another post), I learned the pros and cons of glaze icing.
- One major plus point is the great taste of glaze icing. Whatever flavoring you choose, thats basically how your icing will taste, and sweet of course.
- On the negative side, it is more difficult to work with. Glaze icing pretty much always spreads out flat, so there isn't really an option for three-dimensional effects. And this also makes writing quite hard.
- But glaze icing, since it has corn syrup in it, retains a nice sheen even after the icing dries. And if you want to increase the shine even more, you can adjust the recipe by adding more corn syrup and less milk.
- One other negative aspect, to have equal pro and cons, are mysterious white spots or blotches. Sometimes they appear out of nowhere on the cookies when the icing has dried. No one seems to know why, as it seems indistinguishable between when it happens and when not.
Stay tuned for the next part about Royal Icing.
Glaze is typically made by combining a liquid, such as water, milk, or juice, with a sweetening agent like sugar or honey. Sometimes flavorings, such as extracts or spices, are added to enhance the taste.
To make a glaze from a sauce, you can usually thicken the sauce by simmering it over low heat until it reduces to a thicker consistency. You can then apply the glaze onto your dish, such as meat or pastries, to add flavor and a glossy finish.
Glaze icing is a type of icing that is often made with powdered sugar, a liquid like milk or water, and flavorings. It is known for its glossy appearance and is commonly used to decorate baked goods such as cookies or donuts.
In baking, a glaze refers to a thin and often sweet liquid that is applied to the surface of pastries, bread, or other baked goods. It adds flavor, moisture, and sometimes a shiny appearance to the finished product.
Glaze icing is typically made of powdered sugar, milk or water, and sometimes corn syrup. The ingredients are mixed together to create a smooth, pourable icing that can be drizzled or spread onto pastries.
Frosting and icing are often used interchangeably to refer to thick and creamy mixtures used for coating or filling cakes. They usually contain butter or shortening and are spreadable.
Glaze, on the other hand, is a thinner and more translucent mixture used for adding a glossy finish to baked goods. It is often made with powdered sugar and liquid and has a more transparent appearance compared to frosting or icing.