Glace Icing for Wedding Cookie Pops

These cute wedding favor cookie pops were designed by member Stephanie.

Need a foolproof icing for your cookies?  Try the following recipes graciously provided by the New York State Chapter of the I.C.E.S:

Glace Icing

1 lb. (454 g) confectioner's sugar

3 oz (128 g) light corn syrup *

3 oz (85 g) milk

Flavor Options: 1 tsp. concentrated extract, or 1 Tbsp alcohol or liqueur

In a mixing bowl, thoroughly mix the sugar and the milk first.  The icing should be very soft and have a heavy-cream texture before you add the corn syrup.  Add the corn Syrup all at once and mix just until combined.  Divide the icing into several bowls. Flavor each bowl with extracts or alcohol. Color each bowl as desired.  Cover the bowl with plastic wrap to prevent drying.

* Note: When measuring corn syrup, measure by volume in a liquid measuring cup.  If measuring by weight, then multiply the number of ounces by 1.5 to get the actual weight of the heavy liquids, such as corn syrup, molasses, and glucose.

Glace Outline Icing

4 oz (114 g) Glace Icing

6 to 8 Tbsp (37 g to 56 g) confectioner's sugar

Mix until combined.  The icing should be very stiff.  If it's not stiff enough, add additional confectioner's sugar until you have a medium-stiff consistency.  Wrap the icing with plastic wrap to prevent drying.

Is There Life After Wilton Class Buttercream?

Many cake decorators got the cake decorating "bug" after taking a Wilton Method cake decorating course. The class buttercream (a mixture of confectioner's sugar and solid white vegetable shortening) is a "must have" supply for budding cake decorators learning the 3 essential techniques of cake decorating: (1) icing consistency, (2) pressure, (3) and angle. The buttercream crusts well but is very sweet, and then there is the matter of all that solid vegetable shortening.

Swiss Buttercream is a light, buttery, and simply delicious alternative. It may not be the best icing to use in warm weather but 'tis the season for making this yummy icing for your next confection. Intimidated? No need to be. In a NYC Cake Decorators cupcake baking and decorating class, Chef Fougere showed us how easily this icing can be made. I'm a believer. If you haven't made Swiss Buttercream yourself, you can obtain a recipe for classic Swiss Meringue Buttercream from your favorite cookbook or online. Ice your cake, pipe beautiful borders and flowers and just sit back and wait for the applause!

Chocolate Swiss Meringue Buttercream

4 large egg whites (1/2 cup)
3/4 cup granulated sugar (150 grams)
1 1/4 cups unsalted butter (285 grams), softened but not melted
1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla (or other flavor)
4 squares semisweet chocolate, melted and cooled, then whippted into 1 cup of the finished buttercream before being blended into the whole mixture)

Combine the egg whites and sugar in a large metal mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved, which is approximately 120 degrees F.

As soon as the mixture reaches the correct temperature, remove from heat, add the cream of tartar and salt, and using an electric mixer beat on high speed until stiff peaks form. The whites will appear shiny.

Continue beating on medium speed until the meringue reaches room temperature (cool the touch). Still on medium speed, add the butter, a piece at a time, until all the butter is well blended. Scrape down the sides and bottom of the bowl from time to time. Add flavoring.