Glaze Icing Recipe

Glaze Icing Recipe

I use a combination of Royal and Glaze Icings on my cookies. I outline in Royal Icing and then fill with the glaze. I picked this up from Angela at The Painted Box. This is actually based off her recipe, just a much small quantity. If you get a chance to take one of her classes it is worth the money.

The royal icing gives a strong border to hold in the glaze. The reason I use the glaze icing to fill is because it's easier to paint on. While Royal Icing quickly absorbs, the Glaze Icing gives a smooth surface to work on. 

  • One lb bag Powdered Sugar
  • 1/4 cup Water (add more as needed for desired consistency)
  • 2.5 ounces Corn Syrup
  • 1 tsp Americolor Bright White food coloring (without this the icing is somewhat translucent)
  1. Combine Powdered Sugar and Water then mix on low
  2. Add in Corn syrup, mix on LOW to avoid bubbles or stressing your mixture.
  3. Add white food coloring.
  4. Fill tipless frosting bags.

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