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the taste of antonias icing... - Page 2

post #16 of 42
No, the flavoring silly. How much of the almond or vanilla extract do you add? My fault, should have been more specific.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #17 of 42
I know this is a dumb question: But can you all please tell me what the meringue powder actually does????
Tracey
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Tracey
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post #18 of 42
Royal icing tastes totally different when hardened on cookies. It tastes like and smells like crap from the bowl. Once it hardens on the cookies it is good.
Stefanie
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Stefanie
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post #19 of 42
Silly me, I put in 1t of vanilla and 1t of almond. I've also substituted 1/4 cup of the powdered sugar with 1/4 cup of french vanilla flavored coffee creamer (powdered.)
post #20 of 42
Oh, Yum!! I will have to try the powdered creamer trick. That sounds sooooo good! You guys know all the tricks. icon_wink.gif

Isn't the meringue powder the reason the icing dries so hard?
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #21 of 42
Meringue powder is dried egg white mostly. So yes, it helps it crust, and harden. That's why alot of people use it in b/c for the crusting effect. If you make R.I with egg whites instead of meringue powder it is still super sweet but not bitter. But it is kinda blah, so I add lots of extract as long as it is not an oil!
post #22 of 42
I'm so glad to hear I wasn't the only one with Crisco problems! I didn't know that was what was causing the bad smell. I thought maybe it was the new plastic containers I had bought to store my icing in or maybe the vanilla I was using. I don't know why I never thought it could be the shortening! I'm glad I got a new container of it and I hope I won't have the same problem b/c it did make the icing smell nasty!
post #23 of 42
MP made by different companies do taste different. I dont know why. But Wiltons brand it the one I stay with for consistent taste.
Debi Ashwood
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Debi Ashwood
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post #24 of 42
me too...wilton MP, and add 2t of almond...no complaints yet!

haven't tried vanilla, but have read that many like it.
post #25 of 42
That's why I also do not like the bitterness in the taste even with the flavorings, but I have found that once the icing hardens it's not near as bitter as it once was. Hmmmmmmmmmmmmmmm pre flavored powder I have to say I have not seen that here in Ohio. I'll be hunting harder.
post #26 of 42
Quote:
Originally Posted by Dawn2467

me too...wilton MP, and add 2t of almond...no complaints yet!

haven't tried vanilla, but have read that many like it.



Nobody so far has found mine bitter...kids eat it off their fingers all the time.

Antonia wrote that she uses McCall's Merengue powder...it has vanilla flavoring in it... she said it can be found @ goldaskitchen.com.

HTH
post #27 of 42
kinda late on this... but when i first made her recipe the same thing happened. I asked her about the MP. she said she doesn't use wilton's.
i was searching for another brand and found CK MP. you can even smell the difference when you open the can. I was able to find it at a cake deco store in ny. HTH
post #28 of 42
I too use C/K brand meringue and it has a vanilla type sent in it when you open the bag. I buy the 1 lb. bags.
post #29 of 42
I'm confused about the Crisco comments. RI doesn't have Crisco in it, right?
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #30 of 42
i think that was a mistake.
there's no crisco in it.
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