While icings set quickly and stiffen as they dry, glazes also set but don’t harden because of their lower sugar content. Icings and glazes are poured or spooned over cakes and other confections (like cinnamon buns), rather than spread like frosting.

Plus, the Krispy Kreme donut glaze recipe only has three simple ingredients: confectioners’ sugar, milk, and light corn syrup. Make sure to get the light kind, because the dark syrup will make this glaze taste totally different from the original!

With a pair of tongs, dip a homemade doughnut into the glaze, flipping it over so both sides get covered. Transfer to a wire rack (make sure there’s a pan underneath to catch the excess!) and allow the glaze to harden. Once the glaze has set, pour yourself a cup of coffee and dig in.

The soap flavor is strictly from the powdered sugar. I tested that by just mixing it with water and tasting. I will post my findings here in a day or so. I use almond extract in my icing instead of vanilla.

You could try powdering your own sugar. Commercial brands all have varying amounts of corn starch as an anti clumping agent in them. The chalky flavor you detect might be from the corn starch added as an anti-caking agent. Some people find it more noticeable than others.

The starch added to most powdered sugar can make frosting taste slightly metallic. Here’s how to fix that: Melt the butter and mix it with the powdered sugar, salt, and milk in a stainless steel bowl.

Why does powdered sugar taste different from regular sugar? It has a metallic taste on its own from the rearrangement of the sugar from a crystal into an amorphous state. The starch added to most powdered sugar can make frosting taste slightly metallic.

How Do I Flavor Powdered Sugar Glaze? Once you have the basic powdered sugar and cream recipe down, the fun part comes! You can add vanilla, coconut, almond or even butter extract to the glaze to boost its flavor. Add a half teaspoon a time until it tastes just like you love.

I’ve heard SOOOO many people say that royal icing tastes bad. I really think this is because it’s not properly flavored. Leaving the flavoring out of royal icing is like forgetting to salt your food. It still cooks, and it might even be pretty, but without it, it just doesn’t taste as good.

Cookie icing

Royal icing carries a very slight risk of salmonella infection from the raw egg whites used to make it. You’ll need to reconstitute the powder before making the icing, as in Abby Dodge’s recipe for Royal Icing. Fresh pasteurized egg whites are kept in the dairy case near the other eggs and egg products.

Cream of tartar is a stiffening agent for making icings and meringues. The same acidic powder that leavens during baking prevents the crystallization and hardening of the sugar when making icing for the cake. However, bakers also use cream of tartar to make hardened cake icing or the really hard royal icing.

Royal icing has cream of tartar added to help the recipe be more stable and nice and white. It’s not totally necessary but you’ll be happier with the final outcome if you use it. You can find cream of tartar in the baking aisle at the grocery store.

Tips For Icing and Glazes: Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set.

This is most likely caused by over-mixed icing. Make sure that you mix your royal icing on medium-low speed for no longer than 5 minutes. When you’re finished mixing, the icing should be thick like a paste, not fluffy. See also, “Dull or Bumpy Icing” and “Air Bubbles and Color Bleed” above.

Start with a little bit of white icing, then add some leftover black. Mix it up, and if necessary add a few more drops of color until you’ve reached the desired shade. That’s all there is to it.