Easy Glace Icing {Sugar Cookie Icing}

This easy glace icing recipe is great for cookie decorating. It’s vegan and made with no dairy and no egg whites. It also tastes great and dries hard.

Some people have asked me about an egg- free royal icing recipe and that’s basically today’s icing. This was the icing I grew up enjoying. My family still loves it to this day and make it for almost every holiday.

This icing is perfect for people with egg allergies. It’s made with no meringue powder and no egg whites unlike my go-to royal icing recipe.  It can also be dairy free, if you use almond milk, soy milk or coconut milk or even oat milk. 

Anyways, I had some leftover heart shaped Sugar Cookies and decorated them.

You can do the”WET-ON-WET” technique. That’s when a cookie is covered in icing and before it has a chance to dry, another layer of icing is applied to it. Pretty cool. Right? You can see an example of that at the very end of this post.

Another thing you can do it to just dip the cookies (smooth surface down) in the icing bowl until only the top is covered. Then, place it on a tray and let it set and dry.

I don’t consider myself to be a skilled cookie decorator…not even close! It’s just that I like decorating cakes and cupcakes so much more that cookie decorating takes a back seat! But, every once in a while I get an itch to play around with cookies and just have fun. 

Here are a few TIPS to keep in mind when working with glace icing:

Unlike royal icing which is considered a little temperamental, this no fail glace icing recipe is DUMMY-PROOF. I am not even kidding… totally dummy-proof! lol. You just dump all the ingredients in a bowl, mix everything and start piping. Easy peezy!

Cookies that are decorated with this icing have a SHINE to them unlike royal icing. So, if that’s something you don’t want…steer clear of glace icing and stick to royal icing.

Just like royal icing, this icing can also be EASILY colored with gel colors.

Also, I might be crazy but I think this icing takes a little LONGER to dry than royal icing.

More Frosting Recipes

• Best Sugar Cookie Frosting
• Cooked Flour Buttercream (Ermine Frosting)
• Chocolate Buttercream Frosting Recipe
• Blackberry Buttercream Frosting

More Cookie Recipes

• Easy Heart Cookies (With Cake Mix)
• Christmas Tree Cookies
• Cranberry Orange Cookies (Shortbread)
• Best Shortbread Cookies
• Easy Gingerbread Cookies (With Cake Mix)
• Easy Chocolate Sugar Cookies (Cut Out Cookies)

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Glace Icing

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

This easy glace icing recipe is great for cookie decorating. It’s vegan and made with no dairy and no egg whites. It also tastes great and dries hard.

Yield: 2 cups

Ingredients

• ▢ 1 pound Powdered sugar
• ▢ 1/4 cup Milk, Whole Or 2% Or Almond milk Or soy milk Or coconut milk
• ▢ 1/4 cup Corn syrup
• ▢ 1 tsp Vanilla extract, Use clear extract
• ▢ 1/4-1/2 tsp Almond extract, Use clear extract, Adjust quantity according to your preference
• ▢ Pinch Salt

Instructions 

• Add all the ingredients in a bowl.
• Mix everything with a spoon until everything is fully blended and you will end up with somewhat of a thick paste. I prefer using a hand held mixer or my KitchenAid to mix everything coz everything blends more properly.
• You can now divide the icing into separate containers and use gel colors to tint them.

As for decorating those heart sugar cookies you saw earlier, I don’t have pictures but I did the “wet on wet technique” and here are the steps:

• Use thick consistency white glace icing to make an outline around your heart cookie.
• Flood the inside of your cookie with thin consistency of white glace icing.
• For the polka dot pattern, use a small round tip to squeeze little dots inside your heart before the icing has a chance to set.
• For the swirly pattern, use a small round tip to squeeze little dots inside your heart cookie before the icing has a chance to set. Then, start moving your toothpick randomly through all the dots until your have lots of swirls. Enjoy!

Notes

– This recipe yields about 2 cups of icing. I find the icing NOT to be as stiff as royal icing.

– If your icing is too thin, you can make it thicker by adding more powdered sugar…1 tablespoon at a time and mix it thoroughly.

– If your icing is too thick, you can thin it out by adding some milk… ½ teaspoon at a time and mix it thoroughly.

– You can also use soy milk or almond milk or even coconut milk instead of whole milk, which makes this icing suitable for people with dairy allergies.

– Store leftover icing in an airtight container in the fridge for up to 1 week. When you need to use it again, take your container out of the fridge and let it come to room temperature. You may have to mix it again in your mixer.

– Cookies that are decorated with glace icing usually take about 12 hours to dry completely. Timing can vary depending on where you live and your weather conditions.

Nutrition

Calories: 1028kcal, Carbohydrates: 261g, Fat: 1g, Cholesterol: 3mg, Sodium: 42mg, Potassium: 40mg, Sugar: 261g, Vitamin A: 50IU, Calcium: 40mg, Iron: 0.1mg

Course: Dessert

Cuisine: American

Calories: 1028

Author: Abeer Rizvi