CookieCrazieBasics: Coloring Glaze Icing

The glaze is made ......now what?

Let's add some color....and make sure it is the right consistency!

What coloring to use......hands down.....Americolor Gels! They are fabulous.

I love these gels so much that I have a treasure chest full of them. heehee

Many people ask how I get such vivid icing colors.

Americolor is the answer.

How do I make my icing so black? Americolor Super Black

How do I get my icing so white? Americolor Bright White

Another question I get asked often...

Do you find that Americolor Super Red causes your icing to taste bitter? No, I have not found any problem with Super Red's taste.

So how do you go from this....

to this?

Check out this YouTube video I made to help you visualize it all.....

Here's my set up for coloring and bagging my icing.

You'll need a smaller bowl and spoon to mix up each color and get it to the right consistency. 

As soon as you're there, you will roll it up in some plastic wrap (preferably Press N' Seal) and bag it. 

For all the bagging information, go HERE.

For now, we want to get the icing to look and pipe just right.

Take the amount of icing you need for that color and add some drops of color.

Remember.......you can always make it darker.....but making it lighter is TONS harder!

So be careful how much color you add.

Mix in color until you are satisfied.

Then check the consistency.

I use the "Ten Second Rule". (The 10 second rule is featured in the middle of the above YouTube video.)

The main thing is.....consistency is KEY!

I touch and pull up on the surface of the icing with a clean finger and count. I want the icing to go completely flat at the count of ten.

If it takes longer than that......it will be really hard to pipe. (Add & mix a tiny bit of water to it and use the 10 second rule again.)

If it flattens quicker than that, it will spread out after you pipe it. (Add & mix a tiny bit of powdered sugar to it and use the 10 second rule again.)

Try to get it as close to ten seconds as possible. 

I use this consistency of glaze icing for outlining, flooding, and detailing my cookies. One consistency for everything. 

Once your icing has the color and consistency you desire, you can put it in bags.

I'll show you how I bag mine HERE.

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For a fantastic color chart from Sweet Sugar Belle, go HERE.

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For the CookieCrazie glaze recipe go HERE.

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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.