For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. If it becomes too thin, you... Store in an airtight container in the refrigerator for up to 1 … … Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. I'm totally the worst at doing this, but it does save from having to fix lumps in your icing. Christmas cookie decorating, cut out sugar cookies, dipping icing, Glossy Sugar Cookie Icing, icing that hardens, shiny sugar cookie icing, sugar cookie decorating, sugar cookie glaze, sugar cookie icing, (more or less, as needed to reach desired consistency), (or your desired clear extract flavoring). Stir until smooth and the desired consistency has been reached. Instructions Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. Spread onto cut out sugar cookies, or flood into piped outlines. Bake It With Love. https://www.food.com/recipe/cookie-icing-frosting-that-hardens-266529 Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly. I can’t wait to see your results! A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. In a bowl beat the sifted confectioners sugar with milk until smooth. Cover with plastic wrap and refrigerate for up to 3 days. Divide into as many separate bowls as desired. I recommend sifting your confectioners sugar before making your icings and/or glazes. Add in different food coloring to each bowl beating/whisking until the intensity is achieved. Please use only one photo and include original recipe page link when sharing recipes in recipe round-ups and articles. It will take 12-24 hours for sugar cookie icing to harden, depending on the thickness of the frosting. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. (Fig 1). Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. How to Make This Easy Chocolate Glaze. Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup). VERY IMPORTANT; the confectioners sugar must be sifted before using. Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly). Gel food coloring also retains your desired consistency. Total Carbohydrate For best results, set decorated cookies on baking sheets in a single layer and leave overnight. To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over. Instructions In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract... For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly… ( Fig 2) Leave to one side to cool a little. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. Mention, « Chocolate Chip Maraschino Cherry Almond Bars. Add liquid: light corn syrup, extract and milk. Gently tamping the cookie down onto a surface removes any air bubbles. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar. This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired. simply dip a spoon (or the tines of a fork) into the bowl of icing and drizzle over baked and cooled cookies For your best color results, use a clear extract flavoring. When sharing recipes, please do not share our original recipe in its entirety. In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. 2 %, (skim or 1% is fine although I have made this successfully using 2% fat milk), (more if needed to reach desired consistency). https://www.thespruceeats.com/lemon-glaze-icing-recipe-101295 attempt Martha's very own recipe Martha Stewart's Grand Marnier Italian Buttercream Frosting sixteen-18 servings 30 min 15 min prep 2 cups sugar 2/3 cup water 6 egg whites a million pinch salt a million/4 teaspoon cream of tartar a million a million/4 lbs butter, softened a million teaspoon vanilla 3 tablespoons Grand Marnier combine sugar and water in saucepan and convey to a boil. Sift confectioners sugar into a medium bowl. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating). Stir until smooth and the icing has reached your desired consistency. Pour the chocolate … Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Divide into separate bowls and add desired food coloring. Stir frequently until melted and smooth. All Rights Reserved. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). cover … 6.4 g