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Help royal icing - Page 2

post #16 of 35
12/5/05 at 5:54am
Antonia74 = Helen


It's my real name! hahaha


Irisinbloom, the royal icing we all use for our cookies shouldn't get rock hard at all. I'd call it "crisp", but no teeth breaking by any means!

The moisture/fats in the cookie keeping the thinned royal icing from getting hard like the straight royal icing on a gingerbread house, for example.
www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
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www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
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post #17 of 35
12/5/05 at 6:50am
Thank you so much Helen, I wanted to try some cookies and this was pretty much all that was keeping me from it, I just love your tutorial, so I'm off to the kitchenicon_smile.gif
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post #18 of 35
12/5/05 at 8:44am
Antonia answered the question you had asked me. It is also true of regular royal icing, the difference is the surface you are putting the icing on. On a very dry hard gingerbread, like you would use for a house, the thicker decorations would get harder.
The other recipe is basically a royal but with that no no, butter added which is what keeps it from hardening or setting up quite as much as a royal icing would.
Hugs Squirrelly
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post #19 of 35
12/5/05 at 9:12am
Thanks galsicon_smile.gif
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post #20 of 35
12/5/05 at 9:22am
You might want to try Toba Garrett's cookie icing recipe. I've never tried it personally, but its made with corn syrup and although messy i believe that it will give you a shinier cookie. I don't have the recipe with me. But i'm sure someone must have it on hand.
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post #21 of 35
12/8/05 at 9:25am
Squirrellycakes, I also use Alice's cookie icing. The butter added with the royal icing ingredients gives it a wonderful flavor, and the icing sets up nice so that the cookies can be wrapped or stacked after drying, but still stays soft when you bite into the cookie.
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post #22 of 35
12/8/05 at 12:00pm
Quote:
Originally Posted by nashsmom

Squirrellycakes, I also use Alice's cookie icing. The butter added with the royal icing ingredients gives it a wonderful flavor, and the icing sets up nice so that the cookies can be wrapped or stacked after drying, but still stays soft when you bite into the cookie.


What would we do without our Bunnywoman and this lady Alice, bless her! Whenever the Bunster sends me any recipes, I know they are tried and true. She is one of the absolute nicest ladies on any of the cake sites, isn't she?
Hugs Squirrelly
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post #23 of 35
12/8/05 at 7:40pm
I used Helen's recipe today and when I thinned it to fill the cookies, it dried dull. Am I doing something wrong? I read something about steam? Please help.
To baking be true!
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To baking be true!
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post #24 of 35
12/8/05 at 8:35pm
You might want to send her a Pm and ask her about this?
Hugs Squirrelly
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post #25 of 35
12/8/05 at 9:20pm
The "Royal Icing for Decorated Cookies" is shiny when wet....but dries to a matte finish.
www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
Reply
www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html
Reply
post #26 of 35
12/9/05 at 5:10am
Well, then does anyone know how to make royal icing that stays shiny when dry?
To baking be true!
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To baking be true!
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post #27 of 35
12/9/05 at 6:57am
Have you tried the Poured Cookie Glaze recipe from the Wilton site?
Poured Cookie Icing

This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill in with tip 2 or 3.

1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).
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post #28 of 35
12/9/05 at 10:01am
Can I use water instead of milk? Will that change the shinyness?
To baking be true!
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To baking be true!
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post #29 of 35
12/9/05 at 12:13pm
You know, I have never used water in this glaze. I suppose you make a really small batch of it to see, but I just have never done it. With the milk, the cookies should still be fine for a 2-3 days, I would say more like 4-5 from experience.
Hugs Squirrelly
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post #30 of 35
12/9/05 at 12:34pm
thanks so much for your help!
To baking be true!
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To baking be true!
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