Glace icing…yes, I’m a fan.  It’s sweet, dries soft on cookies, and adds to a butter cookie’s buttery goodness.

I do like royal icing.  In fact, there aren’t many icing recipes I don’t like.  Yet, I find I use glace icing most of the time, or a combination of glace and royal icing.

Here’s a run through of some pros and cons of glace icing.



  • It tastes delicious!
  •  Glace icing dries soft.  You can stack the cookies, yet when you bite into one, the mouth feel is a soft, smooth one.
  • You don’t really have problems with clogged bottles/ piping bags.
  • It taste delicious! (I want to have four bullets here too!)


  • Detailing cookies if very difficult.  It can be done, but the piping lines will never look as good as with royal icing.  The reason: glace icing doesn’t dry quickly like royal, so it just flows and flows.
  • Colors can be matted or shiny.  When flooding, the colors are deep and bold, yet once the icing dries, there is a definite dulling of the colors.
  • Drying time is long and for every detail you want to add, there can be added drying time.
  • Bubbles! If even with barely mixing and mixing at the lowest speed, bubbles are not easily avoided.


Yet, I really love glace icing, as does most of my family.  I don’t exclude royal icing from my baking,  I love everything you can do with it.  I just choose to combine both.


When I’m making simple cookies (read: when I’m feeling lazy), I use only glace and detail with food grade markers or with piping glace.  When I’m really motivated, I use glace icing as a base on the cookie, then detail with royal icing.  In the end, I think you have to experiment to figure out what you prefer for decorated cookies.


Here’s an example of how I use glace as a base and add royal icing details (except for the candy cane which is detailed with fondant)…

Christmas Cookies



Let’s go through the recipe for glace icing:


Four ingredients…confectioner’s sugar, corn syrup, clear vanilla and milk.



After sifting or whisking the sugar, add the milk first, mix…then add the rest of the ingredients.  Try to briefly mix until just combined.  Glace icing creates lots of bubbles!  Keeping the mixing to a minimum helps prevent excess bubbles.



Since I usually outline my cookies in this base color, I remove between a half cup to a cup of icing.  I then add about 9 tablespoons of confectioner’s sugar to create a very thick outline icing.

glace outline icing


Next, I transfer this thicker icing to a piping bag inserted with a number 2 tip.

glace outline


In the next post, I’ll cover outlining cookies with glace.  I have three methods I use to outline cookies.  Which one I choose depends on the design and how much time I have.

I’m gearing up for some holiday baking and getting my design plans together for some yummy treats and gifts.  I plan on making quite a few batches of glace and royal…AND I’m super excited to try out a new recipe…glace and royal’s baby.


If you’re interested to see how other cookie decorators use glace, here are two blogs with amazing cookie artists:


I am baker

Glace Icing for Cookies
Prep time
Total time
My preferred icing for decorated cookies.
Serves: 3-4 full Wilton squeeze bottles and 1 cup of outline icing
  • 2 pound bag of confectioner's sugar
  • ¾th cup of milk
  • ½ cup of light corn syrup
  • 1-2 tablespoons clear vanilla extract
  1. In a mixing bowl, add the powdered sugar and whisk. I add it to my Kitchen Aid stand mixer directly and run the mixer on the lowest speed for about 20 seconds.
  2. Add the milk and run the mixer until the mixture looks pasty.
  3. Add the corn syrup and flavoring and mix. Try not to over mix the icing. Mixing for too long leads to bubbles.
  4. If using clear/whitish outline icing, separate ½ to 1 cup of outline.
  5. Add a few drops of Americolor White Bright Food Color to the remaining icing.
  6. If not using the icing right away, transfer to storage bowls, place a piece of cling wrap over the icing and seal with the lid.
  7. If using clear/whitish outline icing, make sure to mark which storage bowl you are keeping it in.
Notes can substitute the milk for water or any type of vegan milk.

It's best to let the icing rest overnight, colored or not.

If using dairy milk, the icing has to be stored in the refrigerator and will keep for two weeks.

You can play around with the milk and corn syrup proportions. If using more milk, the cookie will have a matte finish. If using more corn syrup, the cookie will look shiny.

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