Ok Quick Question is there anything else that you can use instead of meringue powder in Royal Icing? I am from a small town and cannot find any meringue powder and I need it for this morning to make some Royal Icing.

ROYAL ICING (Egg White Recipe)  

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.

Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap. HTH


Are you covering cookies? I actually love the RBC (and prefer it over RI).

Thank you soooo much!!! That is a great help!!!

Actually I am using it for detailing on a Fondant covered cake!

Sorry, I missed that question the first time.

Does RBC harden like RI?

What is RBC? Do you have a recipe?

Chen,
You are welcome! And no, it doesn't harden like royal icing!
Rolled Buttercream is great for cookies! I have several pics in my photos of cookies that are done with RBC if anyone cares to look.
Here is the recipe for RBC:

Rolled Buttercream Icing Recipe
>
> Serves/Yields: 1 -9x13-inch cake's frosting.

> 1 cup solid vegetable shortening
> 1 cup clear corn syrup
> 1/2 teaspoon colorless butter flavoring
> 1 teaspoon colorless vanilla flavoring
> 1/2 teaspoon popcorn salt (fine grain salt)-
> (I use regular salt and grind it in my
> morter and pestal)
> 7-8 cups (approx. 2lbs.) powdered sugar
> This recipe should be made with a heavy-duty
> mixer. The paddle, not the wire whip,
> should be used.
>
> 1. Place the shortening and corn syrup in a mixing bowl and beat
until creamy.
>
> 2. Add flavorings and salt and beat until blended.
>
> 3. Mix in powdered sugar, pouring it in the bowl over about a 30
second period,
> and blend thoroughly, approx. 30 seconds to one minute after the last
bit of
> sugar is added.
>
> 4. Turn icing onto your work surface and knead until smooth and well
blended. Knead/roll with powdered sugar!
>
> 5. Store icing in sealed plastic bag then place bag in airtight
container let
> sit for about 30 minutes.
>
> Icing can be refigerated for several weeks or frozen for several
months. Let
> icing come to room temperature before using.)
>
> To test for readiness: Pull the icing apart. If it stretches when
pulled apart
> the icing is too soft*. When you are sure that icing is not too soft,
gently
> stroke a portion of the icing with the palm of your
> hand. If all cracks and marks disappear and the surface appears
shiny, it is
> ready to use. If the cracks do not disappear, the icing is too
firm**.
>
> *If the icing is too soft and sticky and
> stretches when pulled apart, knead in
> additional powdered sugar 1/2 cup at a time.
>
> **If the icing is too firm and cracks and
> marks will not disappear, knead in a few
> drops of water until the proper consistency
> is achieved.
>
> To color the ENTIRE batch of Icing: Mix the color with the shortening
and corn
> syrup mixture BEFORE adding the powdered sugar.
>
> To color small portions of Icing:Mix the color to the center of a
ball of icing.
> Knead the color in until well blended. If the color softens the
icing, knead in
> more powdered sugar.
>
> To cover a cake you use the same method as if using rolled fondant.

Wow! Thanks Confectionary2! I just got finished decorating my cake with the RI recipe you gave me. Heres the pic! It is my practice cake for a wedding. The fondant isn't as white because I never used the clear vanilla... but I will for the actual wedding cake! Confectionary2 I love your cookies!

I have to say that is very pretty cake! Good Luck on the real cake!

Thanks SILVERCAT! I am showing it to the bride tomorrow... so I am a bit nervous about what she will think. But, your vote of confidence makes me feel a little better.

OOH I LOVE THE COLOR! I'm sure she will like it.

I too love the color and design. Great work.

I'm sure she'll love it!

Wow! Ask a simple question and get oodles of info!! That's what I love about CC!

Chen, you did a fabulous job! I love the color with the white piping. I'm sure the bride will love it!

Your cake is very beautiful, Chen! I would be shocked to hear the bride didn't like your sample if it is even close to what she wants! It is simply gorgeous!

Chen, you might even want to do the white flowers in a different color if she is up for it. Good Luck!

Wow! Thank you so much everyone for your encouraging comments! You guys are great for the confidence level. I was so surprised when I logged on this morning and saw all the wonderful comments. You guys are awesome!