Can Toba's icing be used exactly in the same way that royal icing with meringue powder is? I mean, can you make stiffly formed flowers with it? How well does it hold it's form when made stiffer? I have only used it in the flooding consistency.

It is intended as a glaze for cookies. I doubt it will whip without eggwhites. You would to better using royal for those decorations.

does it harden on the cookie??


thanks

Yes, Toba Garretts glace icing hardens enough to stack your cookies with no dents. It takes hours to harden. It does not get as hard as meringue powder royal icing does but the benefit is, it tastes wondeful!

- I'm with you heidinamba! I like the taste better than royal icing. I usually flood and do detail with Toba Garrett's icing but the detail isn't near what you can do with royal. I have started doing the flooding with Toba Garrett's and the detailing with royal but now my kids won't eat the cookies! My four-year-old says she doesn't like the "rocks".


I found a website on cookie decorating and the woman uses this recipe-
Fondant Cookie Icing--For icing cookies
10 parts Dry Candy Fondant
1 part water
flavoring (almond/vanilla suggested)
coloring
---Mix until no lumps remain.
She states this about royal icing. "Royal icing ruins cookies. It sucks out all the moisture." Has anyone ever tried icing with the dry candy fondant? I'm curious. She says if you thin it enough, it's petit four icing.

kos

I'm not really very experienced with details done in royal icing. I can flood a cookie with it and I can do basic lines or designs but I have no idea how to make a royal icing flower - even the drop flowers. I'm not sure I would know the correct consistency of the icing to begin with! I find myself avoiding royal icing because I'm scared to work with it. It seems so simple yet so difficult at the same time. What would be the consistency of royal icing for drop flowers? What about for more formed flowers like roses?

Has anyone else had issues with Toba's icing crystallizing? I just posted a new topic on this,but I saw this thread and thought i"d ask here.

I've used the recipe several times, and each time the cookies get a thin white layer of crystallizing on top when they dry. They look horrible.

I am desperatly trying to figure out what I am doing wrong.

I am scared to try royal because I am allergic to eggs so I couldn't taste the result to know if it's any good.

Thanks,
Sarah

sectheatre --

Mohara emailed Sarah Phillips from www.baking911.com and her response was to "Stir, stir and stir the recipe....The white spots come from undissolved sugar crystals...You want to stir it with a large rubber spatula or hand held mixer on LOW. ...-- The KitchenAid beater attachment does not reach to the bottom of the bowl, so there must be some undissolved/unmixed sugar in the icing -- that's what the white dots are -- little sugar crystals or unmixed/undissolved sugar crystals. ... make sure that the icing is mixed thoroughly, it's hard to give you an exact time, but the glaze should remain solid as it sits. It shouldn't be any gritty texture when you rub it between your fingertips -- not even a tiny trace."

Guess I'll try stirring longer and making sure I scrape the bottom of the bowl more often.

kos

I haven't done a lot of decorated cookies. When I did I used the recipe Kos mentioned. I tasted one of my gingerbread men this a.m from the holidays and they still look like they were freshly painted and the cookie was still fres. so there you have it.