Glaze Icing Recipe - Allrecipes.com
Glaze Icing Recipe
  • READY IN 5 mins

Glaze Icing

Recipe by  

"Great recipe for icing sugar cookies. Add gel-style food coloring to get your desired color."

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Ingredients Edit and Save

Original recipe makes 20 cookies-worth of icing Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Combine sugar, water, corn syrup, and almond extract in the bowl of a stand mixer. Mix on lowest speed until smooth, at least 1 minute.
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Footnotes

  • Cook's Note:
  • This recipe covers approximately 20 to 25 medium cookies.
  • With no perishable ingredients, it can be kept for a week or two at room temperature. You'll have to work with its consistency if it sits for a time.
  • It's important to use clear vanilla extract to avoid influencing icing color.
  • I highly recommend adding Americolor® 'Bright White' gel since it makes such a difference not only in white icing color, but in all the other colors.
  • Be sure to keep your mixer set on low setting to prevent excessive bubbles.
  • You'll need to cover the icing (I use plastic wrap) to prevent crusting and thickening.
  • I used to adjust the icing to a good consistency right away, but I've learned to wait and work with each smaller bowl of color, since some colors need more gel than others. This way you ensure the right consistency for each bag of icing.
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Reviews More Reviews

Sep 05, 2014

I did not have corn syrup, so I found a recipe for a substitute. This was WAY too watery, so I added about 5 spoonfuls of flour. The glaze kept oozing off my cookies, leaving the sides green and purple.Thank you for a great recipe, and being the first to comment, i hope that this review will make this popular. Once again, THANK YOU

 
Jan 11, 2015

I was making cinnamon rolls and wanted a glaze to go with them. This worked out great. I ended up not using the full bag of powdered sugar, used about 2/3 instead, but that had more to do with not needing that much glaze. Though instead of lessening the liquids I just kept these amounts. The texture is a little thin if you're frosting cookies or something like cupcakes, but if you're just drizzling over rolls like I did or over say a pound cake then this works out well. It's not overly sweet but so tasty. Now I just need to make something to go with the extra I had.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0 g
  • 0%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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