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Antonia's Cookie Icing... - Page 2

post #16 of 27
I use Wiltons Royal Icing recipe, but I thin it down to the point where you can use it almost like color flow (flooding technique). The icing sets up stiff after a few hours of drying, but doesnt get like a rock, and I think it tastes alot better thinned down. I later found out that a nice thin base coat, and a thicker version for piping works very well. I use a #2 tip to do detail, as #1 just is too small for a stiffer icing (for cookie bouquets). Try using a squirt bottle to regulate the amount of liquid added when mixing, so that you don't ruin an entire batch with too much water. Hope this helps, and happy decorating!! icon_smile.gif
post #17 of 27
ok, I am SUPER confused. I searched for this topic because I am going to make cookies for the first time but really don't know what kind of icing to use!! I want to decorate them (have the icing flooded, yet have lines on them with thicker icing) and I have no idea how to do this. I was thinking I could use colorflow to do the flooding part and use royal icing to draw lines and other designs. Am I wrong? Maybe I'm just making things complicated......

Please help! thanks!!
post #18 of 27
and I completely forgot to mention that I want to individualy wrap each cookie.....
post #19 of 27
If you want to flood and decorate your cookies with designs, you can use royal icing to do both! I would not recommend using color flow because it does not taste good and it literally dries rock hard. Just make a batch of royla icing and use a thin consistency for flooding and a medium consistency for decorating/detailing your cookies. This is how I decorate all of my cookies and it workd out great. Good luck!
post #20 of 27
Calm down, take a deep breath - remember it's only cookies, if you mess up just eat the evidence!

Now, go to this link:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

it will have the answer to most of your questions...
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post #21 of 27
***UPDATE!***

Thanks for the PM's! I'm really happy to answer any questions.

Just to let you all know, due to the confusion of people searching for "Antonia74 Icing" in the recipe section and coming up blank...I just requested that Heath changed my "Royal Icing for Decorated Cookies" recipe to the name "Antonia74 Icing".

Hope that ends the confusion! Thanks everyone!! icon_smile.gif
post #22 of 27
thanks everyone! you guys are great icon_smile.gif
post #23 of 27
well i tried the "royal icing for decorated cookies" and loved the fact that it was so easy to decorate with. the taste is good, but not great, kwim? i don't want to try the "alice cookie icing" since i read all the problems every one was having with it. i guess i'll try toba's next week for easter cookies. icon_biggrin.gif
post #24 of 27
I use MMF for the main frosting of my cookies. I then use Alice's recipe for the detailing. I love that it dries hard enough to bag, but still soft enough when eating. I also like the flavor Alice's recipe adds due to having a bit of butter in it.
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post #25 of 27
Quote:
Originally Posted by jill27

well i tried the "royal icing for decorated cookies" and loved the fact that it was so easy to decorate with. the taste is good, but not great, kwim? i don't want to try the "alice cookie icing" since i read all the problems every one was having with it. i guess i'll try toba's next week for easter cookies. icon_biggrin.gif



Add some non-oil-based flavouring for taste. I actually use a brand of meringue powder that has a very strong vanilla flavour built right in. When I created the recipe, I didn't realize that some meringue powders have no flavours added already....so in this case, you'll have to add your own.
post #26 of 27
Quote:
Originally Posted by antonia74

Quote:
Originally Posted by jill27

well i tried the "royal icing for decorated cookies" and loved the fact that it was so easy to decorate with. the taste is good, but not great, kwim? i don't want to try the "alice cookie icing" since i read all the problems every one was having with it. i guess i'll try toba's next week for easter cookies. icon_biggrin.gif



Add some non-oil-based flavouring for taste. I actually use a brand of that has a very strong vanilla flavour built right in. When I created the recipe, I didn't realize that some meringue powders have no flavours added already....so in this case, you'll have to add your own.



i did add vanilla...thanks though!
post #27 of 27
Hello

I live in Ireland and on this side of the pond we mostly all use RI. To keep it soft we add a couple of drops of glycerine to it and it does the trick! Hope this helps?
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