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My RI icing has failed me twice. Gonna try Toba's. ??? - Page 2

post #16 of 26
I love Antonia's RI. B/c it's so thick I usually add some Corn Syrup to it before coloring it & the appearance isn't as dull. It can be thinned or thickened as you like. I've never had a problem w/ it. I would recommend washing your bowl & beaters w/ Dawn then I usually put some vinegar on a papertowel & rub every nook & crany of my paddle attachment & give the bowl a good wipe too.

I like the shiny finish of TG, but I hated the consistency, like mentioned too thick or too thin. I'm an Antonia girl
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post #17 of 26
I agree with the consistency, it's so hard to get it just right. I sometimes will outline in RI and flood with TG, simply trying to keep it from running off the cookie, because sometimes you think it's on and fine, set it to dry, and you go back and it's run over.
Shiney
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Shiney
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post #18 of 26
How long in advance can you ice your cookies? Is 2 weeks too long? I plan on storing them in an air tight container once they are decorated.
post #19 of 26
msulli10, I would store them in airtight container in freezer, they freeze nicely decorated or naked
Shiney
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Shiney
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post #20 of 26
Thanks, shiney!
post #21 of 26
Has anyone tried Alice's Cookie Icing? If so, what is your opinion on that.

Royal Icing is not my favorite tasting icing. I don't like how hard it gets. Pleasing to the eye, not to the tastebuds (or my teeth)!

Thanks,

Jeanene
Jeanene

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Jeanene

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post #22 of 26
I have tried Alice's Cookie icing twice now....It tastes REALLY good (I think because of the butter). The only problem with it is that in order to get it thin enough to flood a cookie nicely, the icing starts to seperate. The more water you add, the more it seems to seperate. It also takes a while longer for the cookies to dry enough to stack or package...about 48 hours. But is does taste good, just like butter cream!
post #23 of 26
Quote:
Originally Posted by sarah0418

I have tried Alice's Cookie icing twice now....It tastes REALLY good (I think because of the butter). The only problem with it is that in order to get it thin enough to flood a cookie nicely, the icing starts to seperate. The more water you add, the more it seems to seperate. It also takes a while longer for the cookies to dry enough to stack or package...about 48 hours. But is does taste good, just like butter cream!



Have you ever tried thinning it with corn syrup vs. water or will that break the meringue powder down as well?

By the way sarah0418, I just looked at your cookes and they are adorable! What is your opinion of Antonia's icing? Is it rock hard?
Jeanene

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Jeanene

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post #24 of 26
thank you for the compliment on the cookies. I really do enjoy making them. I have not tried thinning it with corn syrup, that may be something I will try.
On antonia74 icing, I love it. It dries hard enough to stack and package (ex: my baby cookies), but it is soft to bite into. The very top layer has the "harder" crust, but the inside of the icing stays soft. I love it. IMHO it is the easiest to use for decorating.
post #25 of 26
Oh and also, I don't remember if I mentioned this in this post before, but I just started adding 1/2 tsp vanilla extract and 1/2 tsp butter flavoring to the batch of Antonia74 RI and WOW. What a difference! It tastes SO much better!
post #26 of 26
Thanks sarah0418. I will have to try Antonia74 RI. I like the fact it stays soft in the middle. I am excited...I can't wait to try!!!!!
Jeanene

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Jeanene

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