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!
– 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.