1 lb powdered sugar (about 3 3/4 C)
1/4 cup + 2 tbsp whole milk
1/4 cup + 2 tbsp light corn syrup
1 tsp extract (almond, vanilla, etc)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It’s smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can’t really mess it up because if it’s too thick you just add more milk and if it’s to thin, you add more powdered sugar. I add it in small amounts until it’s a good consistency. For me, it’s when it gets to a point where it’s relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.
Take your glazing icing and separate it into bowls if you want to color it. Use gel food coloring (you can find it at craft or cooking stores) for more intense colors.
From Our Best Bites.
One thought on “Glacé Icing”