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Glace' vs. RI? - Page 2

post #16 of 30
3/20/09 at 6:55am
Thanks so much Gemini for the tips. I am going to make Easter cookies soon. So, I'll give it a try then.
Heather
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post #17 of 30
3/20/09 at 11:34am
Thanks, Gemini - you're so sweet!
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post #18 of 30
3/20/09 at 6:31pm
Great tis from everyone! Thanks for sharing!!
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post #19 of 30
3/23/09 at 4:04pm
Do you use any flavorings in your RI? I can't get my RI to taste right. I added vanilla and wasn't thrilled with it.

Any help from anyone would be greatly appreciated.

Quote:
Originally Posted by cylstrial

I just love Antonia's recipe! It's so smooth and tastes good. And the end product comes out so shiny and beautiful!
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post #20 of 30
3/23/09 at 4:08pm
That's actually the reason I don't like royal, I think it tastes funny. My understanding is, though, that you should add some vanilla. I thought I read somewhere that there is actually vanilla added to one of the ingredients that Antonia uses.
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post #21 of 30
12/1/09 at 11:54am
I agree with you DsLady614 it does taste funny to me too. So I started adding a little vanilla extract or any other flavor & it tastes a little better.
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post #22 of 30
12/2/09 at 9:29am
hi I am trying out Antonias recipe for icing cookies. in her recipe it say it covers a dozen..well it might if all you where doing was just glazing ..I have thicked it to do borders on the cookies and filled some in. I only covered 3 cookies..
Is it me ?? icon_redface.gif
Also i need to know if how long this will keep fresh.I have alot of cookies i need to make.. I am trying to find some quick ways without having to use royal icing..
anyone wanna help me out .... thanks
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post #23 of 30
12/2/09 at 10:02am
I came across this great tutorial last year. HTH

http://www.ourbestbites.com/2008/12/tutorial-glace-icing-and-cookie.html
If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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post #24 of 30
12/2/09 at 10:17am
I use royal, And I ALWAY add flavor..... my fav and my friends fav is the lemon!
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post #25 of 30
12/2/09 at 10:27am
Quote:
Originally Posted by metweety6

hi I am trying out Antonias recipe for icing cookies. in her recipe it say it covers a dozen..well it might if all you where doing was just glazing ..I have thicked it to do borders on the cookies and filled some in. I only covered 3 cookies..
Is it me ?? icon_redface.gif
Also i need to know if how long this will keep fresh.I have alot of cookies i need to make.. I am trying to find some quick ways without having to use royal icing..
anyone wanna help me out .... thanks



You made Antonia74's icing and only got 3 cookies done? I'm so surprised to hear that - I use that recipe and I can cover a full batch of cookies (NFSC - 6 cups of flour - maybe 40-50 cookies depending on how many colors and the size) with that recipe!

My personal rule of thumb for decorated cookies is that I like to have them eaten within 5-7 days of baking. But, they can be frozen, either before or after decorating.

I have only really used royal (except for some "playing"), but I think maybe covering in fondant would be quicker... maybe some of the fondant users can help you with that....
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post #26 of 30
12/2/09 at 11:31am
Musings9, thank you for that website (and another blog for me to follow)!!
~Kavrena (Yes, I am addicted to my cake hobby)

"Good cooking is the accumulation of small details done to perfection" Bourdin
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~Kavrena (Yes, I am addicted to my cake hobby)

"Good cooking is the accumulation of small details done to perfection" Bourdin
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post #27 of 30
12/2/09 at 5:32pm
I use marshmallow. RBC, which is like fondant and LOVE it. I also use Antonia's w/ almond flavor and love it as well! I have tried Toba's but it just didn't work for me since I usually use it for outlining and filling in

I guess it's what you're use to. But don't let taste turn you off b/c you can flavor it. I usually use 2 1/2-3 tsp p imitation almond flavoring, 2 tsp of pure extract. I like the fondant method and use it all the time unless I need to do flooding. I will use fondant for the color that covers the most or the "background"

I also like antonia's b/c they dry quicker. This comes in handy when you procrastinate icon_smile.gif. I also like to stack them and not worry about smudging
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #28 of 30
12/4/09 at 9:23am
Since I found the Antonio74 RI recipe here - I've quit using any other RI recipe. Looks great and seems to stay soft long enough to use but not too long - dries fast but not too fast. Does need to be a little stiffer to pipe details than buttercream IMHO.

I flavor mine with the same mix I use in my buttercream - I mix up a batch of 2 parts butter flavor, 2 parts almond extract, and 3 parts clear vanilla. I use about 2 tsp of the mix for each full batch of RI - ends up smelling just like buttercream and tastes good too.
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post #29 of 30
12/8/09 at 8:14am
bonniebakes - how do you modify antonia's RI? how much corn syrup and how does it change it? does it go on more smoothly, less air bubbles, and what about drying time????? your cookies are breathtaking, and real inspiration
Soldiers' (plural) mom and proud of it. Support our troops.
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Soldiers' (plural) mom and proud of it. Support our troops.
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post #30 of 30
12/8/09 at 12:54pm
Quote:
Originally Posted by ruthi

bonniebakes - how do you modify antonia's RI? how much corn syrup and how does it change it? does it go on more smoothly, less air bubbles, and what about drying time????? your cookies are breathtaking, and real inspiration




ruthi - thank you!!

I add anywhere from a few teaspoons to 1/3 cup, depending on the effect I'm looking for and what I'm doing (less for cookies that I'm mailing or want a more matte finish, more for cookies that I want shiny or don't have to be mailed somewhere).

I've added up to around 1/3 cup (in place of water in the recipe) without any noticeable effect on the consistency or drying time of the icing.

If I'm using more than a few teaspoons, I mix the water, meringue powder and cream of tartar as in Antonia74's recipe, but with less water (that I'll replace with corn syrup). Then, after I start the mixer with the powdered sugar added, I add the corn syrup to the mix. If I'm only adding a little bit for some shine, I just do the regular recipe, and then squeeze in a little corn syrup about 5 minutes into the mixing.

I also add flavoring to that recipe... usually one of the natural flavors that I have from Spices etc.
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