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Easy White Glace Icing in Glass Bowl For Cookie Decorating

Glace Icing

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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.
Course Dessert
Cuisine American
Keyword cookie icing
Prep Time 10 mins
Total Time 10 mins
Servings 2 cups
Calories 1028
Author CakeWhiz


  • 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


  • 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!


– 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.


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