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Help royal icing

post #1 of 35
12/2/05 at 7:04pm
Thread Starter 
I made royal icing last week for some drop flowers. The icing was thick dull and sorta like marshmallow consistancy. I want to do some cookies next week. Will antonia 74 icing turn out shiny like all the pics I see on this site?
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post #2 of 35
12/2/05 at 8:32pm
You might want to direct a post to Antonia herself or send her a Pm. Sorry, I don't use her recipe.
Hugs Squirrelly
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post #3 of 35
12/2/05 at 8:37pm
What did you put in your royal icing?
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post #4 of 35
12/2/05 at 8:46pm
Royal icing and Antonia74's cookie icing are slightly different. I find that her recipe is really "made" for cookies, if that makes sense. I just used it today for the first time and it was perfect, applied well and dried great and beautiful! And it's very forgiving. I added SMALL amounts of water to thin while coloring, if too much, add a small amount of powdered sugar. I love it!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #5 of 35
12/2/05 at 8:54pm
Well, I used to use royal with egg whites years ago, but don't anymore. I use Wilton's Poured Cookie Icing or thin down their recipe for Royal Icing or I make a type of buttercream icing that sets up - a recipe called Alice's cookie Icing that I got from Bunnywoman from the Wilton site. But it isn't super shiny like you seem to be looking for.
Hugs Squirrelly
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post #6 of 35
12/2/05 at 9:02pm
Thread Starter 
I used Wiltons recipe. This was my first time so I didnt know what to expect. I will try Antonias74 this week.
Thanks for the replies.
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post #7 of 35
12/2/05 at 9:11pm
Quote:
Originally Posted by mamafrogcakes

Royal icing and Antonia74's cookie icing are slightly different. I find that her recipe is really "made" for cookies, if that makes sense. I just used it today for the first time and it was perfect, applied well and dried great and beautiful! And it's very forgiving. I added SMALL amounts of water to thin while coloring, if too much, add a small amount of powdered sugar. I love it!


Well actually her recipe is royal icing, just a bit different than the amounts for Wilton's, her own adaptation. But royal icing is made with either egg whites, these days pasteurized to be safe and in the days I made it with egg whites you always added cream of tartar to get it to stabilize and you you added water and powdered sugar. Her recipe is cream of tartar, meringue powder, powdered sugar and warm water, so it is royal icing, just with slightly different amounts and the addition of cream of tartar which isn't normally or always added when you use meringue powder.
Hugs Squirrelly
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post #8 of 35
12/2/05 at 9:32pm
Hhmn, I thought I had better add this, what I mean is I haven't tried her method because I have been doing cookies for many, many years the same way. Not that it isn't a good way to do things, I am sure it is, I just haven't tried it.
I have a tendency to put a pinch of cream of tartar in a lot of things, including some shortbread cookie recipes, again for its stabilizing action.
But I am an old brawd heehee and I have old habits that I tend to stick with, that is all.
Every year at Christmas time, I make between 1000 and 2000 cookies, some of which are decorated cookies. I don't do as many decorated as I used to because the people that I make cookies for are not big on decorated cookies. But I go back to the days when I would decorate cookies by hand with a toothpick, didn't even have an icing bag or parchment triangles or anything, just a spoon and a toothpick. You know, the Stone Age of cookies, haha! Just an old brawd that likes to bake here!
Hugs Squirrelly
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post #9 of 35
12/2/05 at 9:48pm
I realized that Helen's cookie icing is basically a royal icing but for some reason it seems different. A few years ago I tried decorating cookies with various royal icings, glazes, etc and I hated it! On so many levels!! What I like about Helen's is that it seems made for cookies where basically you make it and it's ready!? A little bit of water to thin and it's done and they turn out great.
I just did a batch and for the first time ever I didn't dread the entire process!
Maybe it's just me but it seems more user friendly that others thumbs_up.gif
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #10 of 35
12/2/05 at 9:59pm
Exactly and it is always nice to not have to worry about playing around with something, isn't it? When you have a degree of confidence in something right from the beginning, you are at a certain comfort level.
Sorry, didn't mean to come across harsh, I just meant that those ingredients are the basis of royal icing. I went and double checked her ingredients because of this other recipe, Alice's Cookie Icing. And because of the pourable cookie glaze recipe.
I think once we find something that works, we have won the battle.
Hugs Squirrelly
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post #11 of 35
12/4/05 at 4:26pm
Carilyn, did Antonia74's recipe work better? I made cookies over Thanksgiving and had the same problem, I wanted shiny icing and got something that was dull and mallowy. It was good, but not the thin, shiny consistency that I wanted to do outlines and flooding. I'll be trying some more after my finals are over!!
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post #12 of 35
12/4/05 at 4:37pm
Thread Starter 
I made Antonias recipe last night. and it was shiny and a little less thick than the Wilton. The more water I put in to thin the shinier it got. So I will use this one.
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post #13 of 35
12/4/05 at 5:25pm
Awesome!! Thanks for the quick reply! I can't wait to make some more cookies!! Have you guys seen Eleni's on the food network?? She makes some beautiful sugar cookies!
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post #14 of 35
12/5/05 at 4:22am
Quote:
Originally Posted by mamafrogcakes

I realized that Helen's cookie icing is basically a royal icing but for some reason it seems different. D



Is Helen's recipe the same as Antonia's recipe? I'm confused and wondering if I need a copy of that recipe to try as well.
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~*Blue Star Mom*~
My sons wear combat boots!

In Memory~
http://www.youtube.com/watch?v=zNe1iylzfV4
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post #15 of 35
12/5/05 at 4:39am
Quote:
Originally Posted by SquirrellyCakes

Hhmn, I thought I had better add this, what I mean is I haven't tried her method because I have been doing cookies for many, many years the same way. Not that it isn't a good way to do things, I am sure it is, I just haven't tried it.
I have a tendency to put a pinch of cream of tartar in a lot of things, including some shortbread cookie recipes, again for its stabilizing action.
But I am an old brawd heehee and I have old habits that I tend to stick with, that is all.
Every year at Christmas time, I make between 1000 and 2000 cookies, some of which are decorated cookies. I don't do as many decorated as I used to because the people that I make cookies for are not big on decorated cookies. But I go back to the days when I would decorate cookies by hand with a toothpick, didn't even have an icing bag or parchment triangles or anything, just a spoon and a toothpick. You know, the Stone Age of cookies, haha! Just an old brawd that likes to bake here!
Hugs Squirrelly



Hey Squirrelly could you tell me if royal icing gets rock hard, I don't use royal just have never liked working with it, probably because my Wilton instructor had me confused about it. It seems like I seen a post about a icing recipe to decorate cookies that didn't get real hard, but yet they could be stacked when dry, thanks so much and have a good morningicon_smile.gif
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