I do remember one set of cookies, that I also decorated with piped icing, but no matter how hard I think, I cannot recall what type of icing I used.
Only upon coming here did I delve into the world of cookie decorating with all its different icing options. Before that, I wasn’t even aware that cookie decorators either belong to Team Glaze or Team Royal.
I didn’t really know the differences, but for my first project (the Valentine’s cookies you can see above) I chose the cookie icing recipe by the amazing Amanda of iambaker. Simply because it seemed easy and I had all the ingredients at hand. And as simple and straight forward as the ingredient list so are also the instructions.
Amanda happens to be on Team Glaze. So here is the recipe:
Later on, after also trying royal icing for cookie decorating (recipe & more details in another post), I learned the pros and cons of glaze icing.
- One major plus point is the great taste of glaze icing. Whatever flavoring you choose, thats basically how your icing will taste, and sweet of course.
- On the negative side, it is more difficult to work with. Glaze icing pretty much always spreads out flat, so there isn’t really an option for three-dimensional effects. And this also makes writing quite hard.
- But glaze icing, since it has corn syrup in it, retains a nice sheen even after the icing dries. And if you want to increase the shine even more, you can adjust the recipe by adding more corn syrup and less milk.
- One other negative aspect, to have equal pro and cons, are mysterious white spot or blotches. Sometimes they appear out of nowhere on the cookies when the icing has dried. No one seems to know why, as it seems arbitrary when it happens and when not.
Stay tuned for the next part about Royal Icing.