Icing/Glaze Question

Pretty sure it's just a matter of using more sugar. Here's a quickie one I found online-

POWDERED SUGAR GLAZE
2 c. powdered sugar
3 tbsp. liquid (milk - water - fruit juice, etc.)
1/2 tsp. vanilla, optional

Combine ingredients and mix until smooth. Use glaze on cookies, cakes and breads.

That's still going to be fairly thin tho as it is a glaze. Let me see if I can find a frosting one for ya...Here we go, this one might be thicker due to the butter-

POWDERED SUGAR FROSTING
1 heaping tablespoon soft butter
2 cups powdered sugar (half of a 1 lb. box)
milk
1 tsp. vanilla

Add milk slowly to make right consistency; add 1 teaspoon vanilla. Mix well. If too thin, add more sugar. If too thick, add a few more drops of milk.

Matt bakes his secret apple cookies every year around this time. He says the important thing with the icing is accurate measuring and sifted powdered sugar (not packed).

Thank you ladies and Matt. I suppose I could have Googled it myself ( :P ) but I was hoping someone like Iron Chef Gongaa would have a secret trick. I'll try sifting the sugar next time, and then I'll try the butter. I thought for sure it would be something like corn starch, but that's why I am not a chef.

Corn starch -is- used to thicken gravy so it might work. Not sure tho

I also wanted to try adding some crushed up peppermint candies to give it a mint flavor and a bit of a texture, but my mother seemed to think that was a bad idea, and that using peppermint oil would be better. She also dissuaded me from using the icing at all (I was going to drizzle it over some fudge I made for aesthetic purposes), so the whole thing is kind of moot I guess, but I still feel like experimenting.

If I can get the icing to harden (think "those nasty-ass McDonald's cinnamon rolls" or... I dunno, do Cinnabon rolls' icing solidify?), do you guys think adding crushed-up peppermint candies would work? Not quite powdered, but not really big chunks either. Or should I go the simple route and use the oil? It might not go with the fudge, which is already pretty much chocolate-flavored sugar, but maybe with some other stuff I don't know how to cook yet. I thought the crushed candies would give it a nice "sprinkles" look, albeit "sprinkles suspended in a medium of sugar-water-sludge", but whatever.


P.S. Non-stick pans + me = bad. I ruined the non-stick coating on both the sauce pan and the cake pan I just bought and used for the first time, when I used them for the first time. I need a better place to shop for cookware than Target, I suppose :X

This kind of thick glaze?

http://www.ehow.com/how_4869821_make-cinnamon-roll-icing.html

I'd have to agree with your mom about the peppermint candies LoL Stick with the oil, just use it instead of vanilla. Almond extract is another good one. For the candy since it seems like you want the look more than the flavor, just grind it up and sprinkle over whatever you decide to use it on. No need to add it to the frosting really for decorative purposes

The candies would hopefully make sparkly peppermint frosting, that was my thinking. Gotta have the bling.

P.S. Yes, Vulash, that's the stuff. We used water instead of milk for some reason, that must be the problem.

How did you ruin the non-stick coating? Metal utensils will destroy non-stick coating no matter how high quality you buy. Some do not tolerate high heat, and some can't do the dishwasher.

A wooden spoon and a metal butter knife. I didn't want non-stick, but it was all they had, and I didn't have time to find a store with real cooking stuff and wait for it to open.

The candies would make it more like a peppermint bark I think, but you know there is no reason why you cant experiment as long as you have the time and supplies. Thats how you learn best what works and what doesnt.

Oh hey, I was thinking the same thing about the peppermint bark.