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Antonia's Cookie Icing...

post #1 of 27
Thread Starter 
Does it dry hard like royal icing or does it dry hard with a soft center? Also, does it dry matted or shiny? I used a shiny cookie icing and I think I like the matted look of royal icing better but I don't like the hardness. I am also curious about Alice's Cookie Icing, does this dry semi hard or stay soft like cake buttercream?
post #2 of 27
Would love to know this as well...
post #3 of 27
Thread Starter 
Bump...help? I am going to make cookies tonight.
post #4 of 27
Quote:
Originally Posted by hillmn

Does it dry hard like royal icing or does it dry hard with a soft center? Also, does it dry matted or shiny? I used a shiny cookie icing and I think I like the matted look of royal icing better but I don't like the hardness. I am also curious about Alice's Cookie Icing, does this dry semi hard or stay soft like cake buttercream?




Antonia's icing is royal icing.

Alice cookie icing will dry hard enough to be stacked but it wont dry rock hard like royal icing.

Also, sometime you won't get an answer right away when you post your question. Try using the search function on the site. You can usually find that the answer you need has already been answered. Use keywords in your search to help you narrow down the results.


I hope this helps.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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post #5 of 27
Maybe I can help.
Antonia's icing does dry hard, but not so hard that you would break a tooth. It dries very matte, not shiny at all.
Toba's icing (in the recipe section) doesn't dry as hard, but it is very shiny. It also takes longer to dry, I usually allow 24 hours before I package the cookies.
I tried Alice's icing once and it never dried hard enough for me to package.
My early pictures (Valentine hearts, ducks, wedding cake cookies) were all done with Toba's icing.
All of my recent cookies (spring, bugs, christmas tree) were all done with Antonia's icing recipe.
I hope this helps.
post #6 of 27
I find that I like Antonia's icing a bit better than regular royal icing, it does not seem to dry as rock hard as royal and has a better flavor. It is very easy to decorate with, especially for intricate details. I do not like Alice's icing for decorating my cookies due to the fact that it does not dry hard, at least not in my experience. I waited 2 days and the icing still got dents in it when stacked, it is also not as easy to decorate with in my opinion, too thick and it tends to seperate when colors are added. It does have a better flavor though because it has butter added.
post #7 of 27
You can PM me, I'll answer anything! icon_cool.gif

My recipe is thinned royal icing, it's not rock hard at all. You don't "break a tooth" on it....that's a pretty bad selling point, so I made alterations to a regular royal icing recipe just for that very reason. The water thins it out just enough to still be controlled when piping, but but so thick that the cookie is unenjoyable. You'll also find that the butter content in the cookie keeps it just a bit soft under the dried surface. BUT, leave it for 4 or 5 days in the air to dry and it's harder than it should be.

It's hard enough to package and stack cookies, yes.
post #8 of 27
Where is this receipe, I can't find when I key word in receipes? I would love to try.
post #9 of 27
Thread Starter 
Thank you! Everyone is always so helpful!
post #10 of 27
You can make it shinier by adding clear Karo syrup to it. Lemon juice takes away from the eggy smell of all RI's and doesn't impact the flavor at all.
post #11 of 27
Here is the recipe, it is called Royal Icing for Decorated Cookied under the recipe section

http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html
post #12 of 27
Quote:
Originally Posted by mitsel8


I tried Alice's icing once and it never dried hard enough for me to package.




Quote:
Originally Posted by patton78


I do not like Alice's icing for decorating my cookies due to the fact that it does not dry hard, at least not in my experience.




How much water are you guys adding to your recipe? I don't ever thin my recipe as often suggested on this site and I never have an issue with cookies not being able to be packaged or stacked and I use Alice cookie icing almost exclusively.

Here's a cookie bouquet made using alice cookie icing.
LL
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #13 of 27
Hi Cake Princess-
I must have done something wrong cause when I made Alice's icing it didn't look anything like your cookies! Your cookies look great!
I think I did add too much water.
Maybe I'll try it again soon.
Thanks for the info.
post #14 of 27
If I do not add water to the icing, it cannot be "flooded" and this is how I prefer to decorate my cookies. I found that Alices cookie icing is way too thick to flood with unless a lot of water is added and then it still is not great. I guess it all just depends on how you like to decorate and what cosistency icing works best for you.
post #15 of 27
Quote:
Originally Posted by patton78

If I do not add water to the icing, it cannot be "flooded" and this is how I prefer to decorate my cookies. I found that Alices cookie icing is way too thick to flood with unless a lot of water is added and then it still is not great. I guess it all just depends on how you like to decorate and what cosistency icing works best for you.




Alice cookie icing was not designed to be used for flood. There is fat molecules in it so it does not have the same properties as a royal icing or a glace icing.

I find the heat from my hand makes it easy for me work it with my spatula and my brushes.

And yes, adding too much water will definitely compromise the strength of this icing. You will have difficulties stacking and packing if you add too much water.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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