I have read several cookie websites. I see some that use the royal icing, and then I found one that uses meringue buttercream, and then I found one with glaze. How you decide which one to use for your cookies?
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It's what feels right to you. I've done buttercream and it doesn't firm up enough. A friend swears that more meringue powder solves the problem. Dies that make it frankenfrosting? Glaze takes a long time to dry and it has limitations. A friend told me you can't layer it to do things like noses. I like Royal icing. I like that it dries hard and I like how it handles. It can be frustrating if you get bleeding or blotches, but most of the time it works well.
Okay Michaela I think I can answer you some of the question royal icing is best used if you intend to package each cookie it dries hard and keeps its shape a meringue buttercream should be kept refrigerated as it spoils fast out in the open air and will often melt I'm not familiar with the grazing of cookies but I'm sure there's plenty of experienced cookiers hear that will answer that question for you so I hope I've helped you in some way and to let you know I've learned that from reading and listening to everyone here on cookie connection
I only use glaze on my cookies. It's a personal choice. I use glaze because I don't like royal icing. Not a fan of the taste or texture. Glaze stays soft to bite. There are some limitations but there are bonuses too
Custom cookies by Sally thank you so much I knew someone here could answer that question now a big question for you could you give us a recipe for your graze and can it be used in the same manner of royal icing in creating such beautiful works of art that are found here on cookie connection please and thank you
I love royal icing, it's all I ever use for my cookies...If you look in articles you will find a very informative article on royal icing fabulously done by @Liesbet.
This is the recipe I use
1 cup icing sugar, 1 tbsp. milk, 2 tsp light corn syrup, 1/4 tsp vanilla or almond extract
There is a learning curve to getting it right but once you figure out the consistency and the quirks of glaze it is the best tasting icing!
I'm not hugely experienced compared to some of the amazing artists on here but If you look at my work on fb you can see what I do with glaze. Hope this helps
Custom Cookies by Sally posted:This is the recipe I use
1 cup icing sugar, 1 tbsp. milk, 2 tsp light corn syrup, 1/4 tsp vanilla or almond extract
There is a learning curve to getting it right but once you figure out the consistency and the quirks of glaze it is the best tasting icing!
I'm not hugely experienced compared to some of the amazing artists on here but If you look at my work on fb you can see what I do with glaze. Hope this helps
Thank you so much for getting back to us custom cookies by Sally I will be definitely trying your recipe please help me I don't know how to find you on Facebook please and thank you
Custom Cookies by Sally posted:
Got it thank you
I've tried quite a few different recipes too. My favorite so far to work with and that my taste testers have liked the best is the royal icing recipe by none other than our own @Julia Usher. I find it easy to work with and the top gets hard enough to withstand stacking and packaging but when you bite into it, it doesn't break a tooth.
Big Cookie Dream posted:I've tried quite a few different recipes too. My favorite so far to work with and that my taste testers have liked the best is the royal icing recipe by none other than our own @Julia Usher. I find it easy to work with and the top gets hard enough to withstand stacking and packaging but when you bite into it, it doesn't break a tooth.
I'll second that.