Due to popular request here is my glaze icing recipe I use for sugar cookies! I love it because it drys hard and you can put multiple cookies in a bag or container and not mess up the icing! It is also light and not gag you sweet! I simply brush on the glaze with a basting brush! For designs or decorating I use a royal icing which I'll post on here too. Make sure to let glaze completly dry before decorating with the royal icing.
Glaze:
1 egg white
1 tablespoon lemon juice
1 1/4 cups confectioners' sugar
1. In a small bowl, lightly whisk the egg white and lemon juice
2. Gradually whisk in confectioners' sugar until the mixture is smooth and has the consistancy of cream.
(Cover the surface of the glaze with a plastic wrap to prevent a crust from forming until ready to use. )
Royal Icing:
1 egg white
1 3/4 cups confectioners' sugar
1. In a small bowl, lightly whisk the egg white . Gradually whisk in confectioners' sugar untl the icing is thick enough for form soft peaks.
2. Use standard icing/piping bag for decorating.
(Cover the surface of the glaze with a plastic wrap to prevent a crust from forming until ready to use. )
Glaze:
1 egg white
1 tablespoon lemon juice
1 1/4 cups confectioners' sugar
1. In a small bowl, lightly whisk the egg white and lemon juice
2. Gradually whisk in confectioners' sugar until the mixture is smooth and has the consistancy of cream.
(Cover the surface of the glaze with a plastic wrap to prevent a crust from forming until ready to use. )
Royal Icing:
1 egg white
1 3/4 cups confectioners' sugar
1. In a small bowl, lightly whisk the egg white . Gradually whisk in confectioners' sugar untl the icing is thick enough for form soft peaks.
2. Use standard icing/piping bag for decorating.
(Cover the surface of the glaze with a plastic wrap to prevent a crust from forming until ready to use. )
