Glace Icing - Shiny, Semi - Hard Icing for Cookies
- Reviews 4
Ready In: 5 mins
Yields: 40 iced cookies
Ingredients
- 1 lb confectioners' sugar
- 3⁄8 cup milk
- 3⁄8 cup corn syrup
- 1 teaspoon extract, your choice
Directions
- In mixing bowl, thoroughly mix sugar and milk with a hand mixer. The icing should be very soft and have a heavy cream texture.
- Add corn syrup and mix until just combined.
- Divide icing into several bowls and color using concentrated pastes for the best results. Cover each bowl with plastic wrap until ready to use.
- Note: The icing will last for up to 2 weeks in the fridge. Put plastic wrap directly over the icing and seal the bowl with a tight fitting lid. When ready to use, stir the icing until it has a flow consistency. Can be made with water instead of milk. Without milk it will last for 3 weeks in the fridge. You do not need to refrigerate decorated cookies. I also guesstimated the yield.
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