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Antonia74 Royal Icing...help

post #1 of 32
Thread Starter 
I just made half a batch of Antonia74 RI (carefully measuring out all ingredients in half measures) and I believe it did not come out right at all. For the most part,the RI clumped together on the paddle and just went round and round for 10 minutes. I have a VERY dense mass that I don't think I can pipe at all (though I could thin it out). What did I do wrong? Or is it supposed to be so dense and thick? Thanks in advance for all replies.
Cookieman
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Cookieman
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post #2 of 32
It should be fluffy like the photos show in this how-to. I took pics of the process, step-by-step for you...

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

The recipe ingredients are to make the thickened royal icing. When you've got that ready, you thin it down with 1/4 cup water or so for piping/flooding consistency. thumbs_up.gif
post #3 of 32
Thread Starter 
Quote:
Originally Posted by antonia74

It should be fluffy like the photos show in this how-to. I took pics of the process, step-by-step for you...

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

The recipe ingredients are to make the thickened royal icing. When you've got that ready, you thin it down with 1/4 cup water or so for piping/flooding consistency. thumbs_up.gif



Thanks for the help! Mine is not at all like your pictures show. I'll try it again in a few days when I have time and see what happens. Thanks again!
Cookieman
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Cookieman
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post #4 of 32
I make this recipe all the time and it comes out perfect everytime!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #5 of 32
hi..is there any other alternative to making this recipie if one does not have meringue powder? there is none availabe where i live and i only make royal icing but would like to try another cookie icing..thanks.
post #6 of 32
Hi new2bake - I have only used meringue powder, so unfortunately I am of little help with a recipe. You might get a good response if you post this as its own separate question in the forum. Just a thought! Best of luck in your search!
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"I think every woman should have a blowtorch." - Julia Child
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post #7 of 32
new2bake, have you tried toba's glace? Lots of people use it, the taste is great, and it's not that much different from RI, You can look at my Grease cookies, they were all TG. Just be sure to add white in the entire batch before you color, and you have to use more Powdered sugar to get a thick (outlining) consistency
http://cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
Shiney
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Shiney
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post #8 of 32
I love Antonia74's royal icing recipe. It always turns out wonderful! In fact, I'm going to be doing some cookies with it today. =o)

You might just need to add more water to thin it down.
post #9 of 32
Cylstrial, I too have to give props to Antonia74 RI. When I discovered Toba's Glace, I abandoned my old RI recipe (it was kinda chalky tasting) and almost threw out all that MP I had bought on sale. Then I gave Antonia74's RI a try hearing TracyLH's praise. and I'm so glad I did. I love it!!
Shiney
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Shiney
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post #10 of 32
hi sorry to hijack this thread, but i'm having issues with the icing aswell.

i recently made a batch of nfsc and i think i added a bit too much butter cos they all lost their shape. its a day or so later now and the icing is discolouring - its absorbing the butter from the cookie. is this normal? is it cos i used too much butter in the cookie? or the icing layer was too thin? the weather has been really hot as well...
post #11 of 32
I want to offer this advice.. I have always used NFSC. I have also always used Antonia's recipe.. I have sometimes had the problems you have.. If the mixture is just going around the paddle like you say.... When I saw that I added a 1/4 tsp of water.. Until I knew it was LOOKING like it was suppose to.. You have to know that before you know it isn't right.. I have been doing cookie for so long I know how to correct my problem.. A lot of them from trial and error... I have never had to threw any batch of cookies or icing away.. I trust my judgment when I see what is going wrong... I usually can correct it.. You have to learn to see what your recipe is doing to fix it..
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Good cakes aren't cheap,Cheap cakes aren't good.
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post #12 of 32
Quote:
Originally Posted by new2bake

hi..is there any other alternative to making this recipie if one does not have meringue powder? there is none availabe where i live and i only make royal icing but would like to try another cookie icing..thanks.



Sure, you can use fresh egg whites instead. Just omit the meringue powder and water in the recipe and substitute in 5 or 6 large egg whites, NO yolk in them at all, or it won't whip up correctly.

You mix it with the icing sugar as usual and thin it with the final water too.

Flavour it if you'd like, using 1/2 tsp or so of non-oil-based flavourings/extracts. thumbs_up.gif
post #13 of 32
Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?
post #14 of 32
Thread Starter 
Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?



Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif
Cookieman
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Cookieman
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post #15 of 32
Quote:
Originally Posted by cookieman

Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?



Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif



icon_eek.gificon_surprised.gif Wow! Sounds like you are having a bad day. Sorry 'bout jumping into the thread, didn't think it was all that big of a deal.
Perhaps the same could be said about your post to me..rude....why wouldn't you just PM me with how you felt instead of jumping all over me in such a public way. Another person earlier asked a question unrelated to 'your' topic and it didn't receive such a response. I really didn't see it as a major issue since we are talking about the same icing. JMHO
P.s. i didn't pM antonia because i didn't want to bother her. I'm sure she gets bombarded with questions about it already. I figured someone reading this thread might just know the answer. Perhaps I should have typed..anyone...and then my question.

All i can really say is WOW! icon_surprised.gif I wasn't expecting this when i opened my email that there was a response either.
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