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Category: |
Category: |
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Thick Consistency Glaze (piping) |
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Ingredients: |
Ingredients: Full Recipe:
2 lbs. powdered sugar, sifted
½ cup warm water, room temperature
½ cup light corn syrup
2 tsp Watkins Clear Vanilla extract
1 Tbsp White AmeriColor Gel food coloring
Half Recipe:
1 lb. powdered sugar, sifted
¼ cup warm water, room temperature
¼ cup light corn syrup
1 tsp Watkins Clear Vanilla extract
½ Tbsp White AmeriColor Gel food coloring
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Directions: |
Directions:In a bowl, add ingredients; mix.
Let it sit for 15 minutes COVERED. It will crust over if left uncovered.
The consistency should be somewhat thick but thin enough to disappear after 15 seconds when folded over on itself.
If it's too thick, add drops of water between stirs.
If it's too thin, add extra powdered sugar a couple of tablespoons between stirs.
Split icing into separate cups with lids.
Add 1 drop of the desired color in cups and stir.
Adjust color as needed.
Pour into Wilton's squeeze bottles or piping bags.
Ready for decorating.
NOTE: This recipe is for piping around cookies, writing, and adding details. See Thin Consistency Glaze - (flooding) below. |
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Thin Consistency Glaze - (flooding) |
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Ingredients: |
Ingredients: Ingredients:
Use Thick Consistency Glaze recipe above
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Directions: |
Directions:For flooding consistency:
Split each of the Thick Consistency Glaze colors just mixed into a 2nd set of bowls.
In the 2nd set of bowls, thin out the glaze with water little by little until it flows nicely without running off the cookie (10 seconds when folder over on itself).
TIP: Icing that is too watered down causes color bleed between different colors.
This will take some practice to get a consistency that works.
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Modified Glaze - (buttercream consistency) |
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Ingredients: |
Ingredients: Tastes like buttercream, but is much more stable and dries packageable without losing its softness!
Per 1 cup of Thick Consistency Glaze:
Add 1 tsp of room temp butter, shortening, or solid coconut oil
Make sure ALL the fat is well incorporated
Depending on what you would like to do (flowers, writing…) you might need to either thin out your icing with some more flood consistency icing or water (icing is preferred because water and fat don’t mix well), or thicken it with more powdered sugar until you get a consistency that will hold petals, leaves, outlines or whatever else you’d like to do with it. DO NOT USE MORE FAT TO TRY AND THICKEN IT! I ONLY use this type of Glaze when you want to achieve texture. DO NOT flood with Modified Glaze.
This will take some practice to get a consistency that works.
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Directions: |
Directions:
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This recipe for Glazed Icing is from