Monday, January 17, 2011

Let's Talk About Corn Syrup Glaze Icing

Continuing with my series to show you how I do the basics.....let's talk about icing.

If you've read much on my blog, you know that I don't use royal icing like the majority of cookie decorators. Instead I use a corn syrup glaze icing that is quite simple and delicious. You can find the recipe in my FAQs.  It does, however, present a few challenges compared to decorating with royal icing. Hopefully I'll be able to demonstrate to  you through various tutorials how to achieve almost all the effects you can get from royal icing.

First things first.......the ingredients.

One of the best things about the icing is how simple it is. You just need powdered sugar, corn syrup, water, and flavorings. My standard glaze has clear vanilla, almond flavoring (the photo shows almond emulsion......but almond extract works just fine), and butter flavoring. (Spices, Etc does not sell their clear vanilla in a darkened bottle....and since clear vanilla will darken over time with exposure to light, I have transferred mine into a darkened bottle.)

You'll also notice Americolor Bright White Gel Paste. I always add some bright white to each batch of icing I made. It seems to make all the colors more vivid.....and helps to prevent bleeding. (I'm not saying it eliminates bleeding.....but I think that it lessens it.)

Along with the ingredients.....you need your tips, couplers, and bags.
Also, the Wilton purple bag ties and tip covers come in very handy. Both of these products can be purchased at Michael's or Hobby Lobby or anywhere Wilton is sold.


Oh.....and regarding tip couplers.....they are NOT created equal.
I have a gazillion Wilton couplers (on left in photo) and they are always cross-threading....sometimes they get so bad I have to throw them out.
One time I ordered couplers from Karen's cookies and received Ateco brand (on right in photo). I absolutely LOVE them. Ateco couplers are quality made and don't cross thread. I don't have to fiddle with them to screw on right.....they just do. I highly recommend them.
In fact, Karen stopped carrying them because they are a little more expensive than Wilton. I convinced her that when people know the difference, they WILL pay a few more cents because they are worth it.
So hop over to Karen's to get your very own Ateco couplers.:)

For coloring......no question.....buy Americolor gel. They are the BEST!
No where else are you going to achieve the red and black colors like Americolor.
And they have a wide selection and variety.

Notice I do have a few Wilton pastes. There's certain colors I can achieve best with Wilton.....in particular purple and moss green.
(And yes....I know I have a RIDICULOUS amount of gels. I LOVE color!!!)

Speaking of color.....I got ready to do my Valentines cookies the other day. The cool thing about Valentine's Day is that you only need red, pink and white.....and you're good to go. :)
So I got out my Super Red, and my Bright White......but then for pink.....I couldn't settle on one shade, so I got them all out to made a custom pink. lol



One final tool that I couldn't live without when making my icing is this Wilton scraper. It's paddle is firm....and allows you to scrape the edges of the bowl thoroughly. I love it!

OK.....so we've seen all the ingredients and tools to make the icing. Later this week, I'll share the coloring and bagging of my icing. Lots more photos to come!


Here's a few pics of my final winter collection....





I hope you have a great week. :)

P.S. If you haven't entered yet, go to yesterday's blog give-away post for a chance to receive a wonderful Valentines cutter from Ecrandal.

37 comments:

Anita said...

Pam, that's all so helpful to have you spell out, thank you. Once I tried your corn syrup glaze there was no going back to royal icing for me. The one thing I haven't been doing is adding white to the entire batch before separating into colors. That makes sense though that it would make the colors pop so looks like the two bottles of white Americolor that are in route already will be put to good use. the one problem I encountered this weekend was having the blue and white run a little into areas of white. Do you allow drying time between applications when using white against another strong color? If so, how long?

Fruitloopgirl said...

another great post! I have to agree with you on the corn syrup glaze over royal icing! I have a recipe that I use, but I think I will give yours a try. Can't wait to see your post on the actual decorating!!! =)

Bea @ CancunCookies said...

Your posts are always full of great tips and fun, Pam!

helpergirl said...

Learning so much from you!

sophie C said...

Why do live you so far from France? I shall so much like knowing how to make cookies as you.
Furthermore we have no your materiel it is not right!!!!!
happy new year
best regard
Sophie

Pam said...

Thanks everyone. I'm so glad it is helpful.

Anita.....yes, anytime you put a dark color next to white, it is very likely to bleed. Try applying the dark color first.....let it dry for 30-60 minutes....then add the white or light color. It doesn't always work.....but it decreases the amount of bleeding (at least *I* think it does).

So sorry, Sophie, that we don't live close to each other.....and you can't get the materials I'm describing. Most of what I get is online.....but I'm sure shipping would be expensive for you. Keep trying. Don't give up!

Soph said...

THANK YOU SOOOOOO MUCH!!!!!!
DREAM COME TRUE TO GET THE FULL SCOOP FOR THE ICING!
IT'S THE ONLY ICING I USE FOR THE LAST 8 MONTHS!
IT TASTES SOOOO NICE, EVERYONE COMMENTS :-)
Regards, and HAPPY, HEALTHY, AND PROSPEROUS 2011.
Sophie

lilaloa said...

THANK YOU for your advice on the couplers! I have been going out of my mind with my non-cooperative Wilton couplers. It looks like I will be stopping over at Karen's now.

Oh -- and I LOVE LOVE LOVE your little heart mitten. SO CUTE.

Anonymous said...

thank you for all of your posts over the last week or so. I am a beginner in the cookie world, so you answer so many of my questions! It's like you read my mind!
Love your cookies too!

Pam said...

It warms my heart to hear people's gratefulness regarding my sharing about cookie decorating.

Someone said something to the effect last week that we (bloggers for fun....not profit) shouldn't be sharing our "secrets" because people should have to find their own way and do the research we've done on their own. But my feeling is that SO MANY people helped me, so I should be helping others. And I'm not sharing ALL my secrets.....just the basics.

I'm so glad that many of you have taken the time to say thank you. It warms my heart to know that people understand that I don't have to share.....I just want to help.

And God's Word says to do to others as you would have them do to you. I would want others to share the basics with me too. :)

Christine said...

Thank you for sharing! I check your blog everyday and love seeing your creations!! I am just starting out decorating cookies and love it so far...not nearly as good as you are, but hopefully with practice, someday.

I appreciate you sharing your techniques...it is very nice of you to show us your ideas too. You are an inspiration!!!
THANK YOU!

Kimmie R said...

Thanks so much for sharing.....I am looking forward for more of your tips.....maybe baking next. I am kind of confused, do you chill the dough at all?

Jaime said...

I am very, very new to cookie decorating and the two consistencies of frosting are a little scary to me. I can't wait to see how you do it with just one consistency!

Thank you so much for sharing your tips and ideas. I can't wait to try again with your help. :-)

I found your blog by looking at pictures of cookies (I can't remember where) and I thought yours were the best decorated. :-)

Diane {Created by Diane} said...

I'm with you on the glaze icing, it tastes great! I do have some trouble with red sometimes, I think I will start making it the day before and let the red darken, before using it. I read that you stand when icing, funny- I do too :) You are so sweet to share, I think sharing is best too! I agree with the couplers, they may look the same, but they aren't and some cause frustration. Great post! Beautiful cookies as always Pam!

jen said...

I am so excited to try your recipe for icing. Royal Icing, which most decorated cookie recipes call for aren't vegetarian/vegan friendly because of the egg white. This is great! Thanks for sharing!!!

Kayla said...

Both here and in your FAQ you say that you use "flavoring" but don't give an amount...do you have a ball park idea of how much per 1 pound of powdered sugar you use?

I've always used an almond extract, water, and powdered sugar glaze with royal details on top and am starting to experiment with corn syrup glaze decorating and royal flooding decorating. I'm trying to figure out A) which tastes best, B) which is easiest for me to work with, and C) which is easiest for me to ship since most of my cookies go to friends who have moved away.

Pam said...

Hi Kayla. I don't measure my flavorings.....but you don't need very much of most of them.....probably 1/4 to 1/2 tsp.

Lorraine said...

Hi Pam. I love your blog. I was wondering with the corn syrup icing if you outline before flooding as with royal icing or do you just use one consistency for decorating the cookie. I have used corn syrup icing one time and would still like to practice with it.

cookiecrazielady said...

Hi Lorraine. Thanks so much for your kind words. I use one consistency to outline and flood. I hope you have success!

Angelicaokusa said...

Hola!  a friend of mine gave your web, all ideas are wonderful! thank you so much for all!!

Blessings!

Angelica

Brenda said...

I love looking at your blog.  I can't look at everything all at once, so I enjoy "nibbling" at each post. 

Brenda said...

Sorry  for the repeat.  Guess I don't know how to "post as"  am tying again as Brenda from The Cookie Basket at http://bakersmom.blogspot.com/  But I DO adore all the wealth of information that you are willing to share.  I probably need to add another blog as I love cookies (my newest passion) but also just love to bake and cook.  Hence my title might be a little misleading (The Cookie....)  I am very new to this blog world and you are VERY inspiring!  Just don't ever get tired of sharing :)

Ria said...

How long do you beat your icing after you've added the corn syrup and flavorings? I know with royal icing you need to leave your mixer on for 10 minutes.

I'm excited to try this out. I've been wanting to try out a glaze but haven't liked how they look until I saw yours!

Thank you!

Cookiecrazielady said...

Hi Ria.....sorry it took so long to reply. I beat my icing a minute or two. You want to make sure it is mixed well.....but the longer you mix it, the more air bubbles you incorporate into it.

GeorgiaC said...

Pam, For your recipe using 1 pound of sugar, how much Bright White do you use?  Drops?  teaspoon?

Cookiecrazielady said...

Several drops.....I don't count.....just add 5-10.

Dave Scott said...

Greetings. This is my first time on your blog,
but you have a terrific one. I am always on the look out for new blogs, new
ideas. I especially appreciate all the details you do.  Great  photos makes it seem like anyone can replicate
the recipe!

I am asking, would you please consider posting a
few of your favorite recipes on erecipecards.com
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It is a tool for bloggers to see and to be seen.
Your posts would fit in perfectly.

in addition, all photos, recipe titles as well as
your blog name would link directly back to your blog. Thus giving you new
attention and potentially new readers.

Or, if you just want to take a look at a lot of
fellow food bloggers all in one place. A great learning experience to get ideas
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We have a very easy to follow step by step photo
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Please take a look. If you have any ideas or
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Yael Even said...

Hi Pam! I have been following your blog for a long time and you are an inspiration! I have a question that I hope you can help me with. I am making 65 Christmas and Chanukah cookies for a class at my school ( blank) and also providing the icing for the kids to decorate the cookies. I will be using your corn syrup glaze recipe- how much should I make? They won't be doing any fancy decorating, basically covering and then sprinkles( 3rd grade!). Any input you could give would be greatly appreciated! Thanks and keep doing what you're doing!!

cookiecrazielady said...

Hi Yael, it is good to see you here. :)

For 65 cookies......I would definitely make 3....and maybe 4 batches of the icing. That would be 3-4 lbs of powdered sugar.

I'm glad my site inspires you. And I'm happy to share. :)

Yael Even said...

Thanks so much Pam!

Patricia said...

How long will the icing keep after making it? Do you refrigerate it or can it stay out on the cabinet?
I love your blog. Thanks for all the tips.

cookiecrazielady said...

Hi Patricia. The icing keeps for at least a week in an airtight container. Room temp is fine......no refrigeration needed. Thanks for your kind words. :)

Bakingmomof4 said...

Can you make a chocolate glaze icing?  Would it be just a matter of substituting some of the 10X sugar with cocoa powder or would melting unsweetened chocolate work better?  Have you done any research on this?

cookiecrazielady said...

I haven't tried it, but it sounds like a YUMMMY idea. :)

Javene said...

after about a day to three days my cookie glaze gets cloudy...splotchy...do you have any suggestions?

cookiecrazielady said...

Hi there. I believe the blotching is related to temperature. If the glaze dries in a cooler environment, it tends to blotch. This is MY theory......so it may not be right.



I notice more blotching in the winter months.....also if I freeze my decorated cookies, they blotch. So I'd suggest making sure they dry in a warmer place.


I think I'm going to need to do some experimenting with this and then do a blog post. I get asked this question more than any other.



Thanks for your interest. :)

Marci Kanarick said...

Hi!! Totally ready to try your glaze. I am a RI user and am wondering how long your glaze usually takes to set up before packaging. Of course, humidity etc, but in general. Thank you so much!

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