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Whats the difference between Royal Icing and Antonia's icing

post #1 of 4
Thread Starter 
Whice one would you recommend for cookies? Also in Antonias recipe it says to use Meringue Powder, this is what you use to make meringues with? Sorry if thats sounds silly but as I live in the UK not sure if its called something different over in the US / UK?

Thank you for your time
Claire
post #2 of 4
meringue powder is what helps your icing be more stiff.............is the anotnia's icing recipe in the recipes on this site? I've never tried it.

Royal icing is usually used for decorations that you let dry, which harden, and then you place on the cake, like roses. There is a recipe in the recipe section on this site for decorating cookies, its called: royal icing for decorated cookies.

good Luck!
post #3 of 4
Quote:
Originally Posted by claire74

Whice one would you recommend for cookies? Also in Antonias recipe it says to use Meringue Powder, this is what you use to make meringues with? Sorry if thats sounds silly but as I live in the UK not sure if its called something different over in the US / UK?

Thank you for your time
Claire



Found this online: Meringue powder is a mixture of dried, powdered egg whites, cornstarch and gums, which help if bind together. When mixed with sugar and water, meringue powdered can be reconstituted and beaten to soft or stiff peaks. It can be used to make royal icing, baked meringues, and even angel food cakes, which I have tried with good success. Meringue powders, other than being used for frosting, are best used in recipes where the egg whites would have been uncooked, like in some mousses and sorbets.

Hope that answers your question a little. Because of the risk of salmonella most use meringue powder, not raw egg whites.



kos
post #4 of 4
Thread Starter 
Thank you both for taking the time to reply.

I now know what your term for Meringue Powder is, we call it Meri White over here.

Thank you again
Claire
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