NEW! Google Custom Search

Loading
claremont's picture

i want to make icing (or a glaze) for sugar cookies that does not use icing sugar. Any suggestions?

ADodge's picture

(post #67343, reply #1 of 6)

Hi Claremont,
Confectioners' sugar is the best choice for icing as it dissolves quickly and smoothly. As long as you have some time to spare, you could use a cooked meringue (egg whites and cooked sugar syrup) that you thin down to icing consistency.
Tell me more about why you'd rather not use confectioners' sugar and I'll see if I can be more helpful.

claremont's picture

(post #67343, reply #2 of 6)

my daughter is making cookies as a fundraiser to buy food for a school in Ghana (100% love, 100% proceeds to the school). she is using fair trade sugar but cannot find fair trade icing sugar. hence the search for something that does not require icing sugar. your suggestion for a glaze with eggs is one we will try. any more ideas more than welcome. the cookie orders need to be filled!! thank you.

claremont's picture

(post #67343, reply #3 of 6)

ps. some instructions about the cooked meringue idea would be really useful. thanks.

ADodge's picture

(post #67343, reply #4 of 6)

AHHHHHHH! now I understand. and kudos to your daughter for supporting such a wonderful cause!

I was just chatting with Wheatprincess about cooked merigue frosting -- she's looking for an imporved version of 7-minute frosting. I'll post this recipe separately so everyone can benefit. To use as an icing for cookies, you'll need to thin it down to spreading/piping consistency. Do this 1ittle by little so as not to ruin the whole batch.
I'll post this afternoon.

claremont's picture

(post #67343, reply #5 of 6)

thanks. this has been a really helpful resource. i appreciate it.

innkeepermom6's picture

(post #67343, reply #6 of 6)

Claremont,

I make my own powdered sugar using the VitaMix. I think any quality blender would do the same thing, however.

For every 1 cup of sugar, add 1 T. of cornstarch. Blend sugar on high for 5-7 minutes until very finely blended. Mine is HOT when it is finished. You may need to sift out a few lumps, otherwise works just as well as store bought powdered sugar.

In a regular blender, you will probably need to do just 1 cup at a time. In the VitaMix, I usually do a minimum of 2 cups and up to 4 cups still comes out fine, but it is a very powerful machine!

Of course, it needs to cool before you try to make frosting with it. Also, the volume increases quite a bit and 1 cup of regular sugar yields 1 1/2 to 2 cups of powdered sugar.

Oh, and one more thing if you try it. Keep the lid on your blender tightly closed! It does create a bit of a dust cloud!

Happy baking!

Rita