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Me again? Antonia74's royal icing recipe??

post #1 of 11
Thread Starter 
Oops it's me again, is late here in CA and I'm just trying to plan ahead to make my life easy!! LOL
Where can I find Antonia74's royal icing recipe? or any icing recipe for cookies that tastes good and dryies fast? To much asking hu?
I used to use royal icing, I made mine with one egg white, 1/2 pound, powdered sugar and natural lemon juice to thin and for flavor, but sometimes it takes more than 2 days to dry. May be there is a better recipe out there waiting for me!!
Thanks in advance for your patience!
post #2 of 11
I love this recipe, and many people on this board use it as well icon_smile.gif

Antonia74's icing:

http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html

HTH!
Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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post #3 of 11
Thread Starter 
Thank you for the quick response!!
I will try the recipe this weekend!
post #4 of 11
for those of you that use the antonia74 royal icing recipe...exactly how many cups of powdered sugar is 1 kilogram?? i buy my powdered sugar in 25 lb bags, so i need to be sure! thanks!
post #5 of 11
Found this, hope this helps.
http://www.globalgourmet.com/cgi-bin/hts?convcalc.hts
I printed it out and taped it in my cabinets.
Also, it helps to have a scale.
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
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Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
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post #6 of 11
thanks, vicki....if i'm figuring this out right. 1 kilograms equal to about 4&1/2 cups?
post #7 of 11
I don't have a scale for the four ounces but I've used just a two pound bag with no problems. I also found it dries pretty quickly. I usually do mine at night and let them dry overnight, they never take 24 hours for me, I think barely 12 is good. I would let them sit a bit longer if you really want to make sure the icing won't "dent".
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #8 of 11
Quote:
Originally Posted by kalico

thanks, vicki....if i'm figuring this out right. 1 kilograms equal to about 4&1/2 cups?



I don't think that's right. A 2 pound bag of powdered sugar has about 7.5 to 8 cups in it, so I think you're going to need closer to 9 cups to do this recipe. One kilogram is about 2 1/4 pounds.

hth!
Laura.
post #9 of 11

The one I use of Antonia74 has cream of tartar in it as well.  This recipe may not be right.

"Let them eat cake..."
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"Let them eat cake..."
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post #10 of 11
This is the link to Antonia74's icing: http://cakecentral.com/a/antonia74-royal-icing the earlier link goes to blissful's royal icing. In her recipe, she says that 1Kilogram is equal to about 2lbs 4oz of powdered sugar (icing sugar). I just use a 2lb bag of powdered sugar.

I also read on another post (can't find it at the moment) that you can stick them in the oven for a little bit and they'll dry faster... I've never tried that, has anyone done that?
I should be sleeping Zzzz
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I should be sleeping Zzzz
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post #11 of 11

Thank you!  I cut Antonia's recipe down yesterday but it seemed to take forever to get enough water in it for 10 second rule.  I had used Peggy Porschen's recipe earlier in the day but couldn't get it to work. Probably most recipes will work if right consistency.  Still, I did better with Antonia's and it dried pretty quickly... Happy Valentine Day! 

"Let them eat cake..."
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"Let them eat cake..."
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