Cake Central

Advanced Search

Cake Central › Cake Forums › Cake Talk › Cookies! › A couple questions on Antonia74's Royal Icing

Recent Reviews

Wilton Flower Former Set
Reviewed by MsNeuropil

I have used 3 sets of these for many years and wish I had more. Although the newer designs are like 1 board with 3 different "waves" in it...this older model with its design is much...

Full Review
Wilton White Candy Melts, 12-Ounce
Reviewed by MsNeuropil

I always have some of the White in my pantry for those days when the grandkids are over and want to make something. I have many of the other colors...but sometimes the kiddos want to make their...

Full Review
Cupcake Wrapper Creator
Reviewed by maritzausa

Part 1 of 2 Custom Cupcake Wrappers are an easy way to add a special touch to a party. I like to use them for baby showers because I can put the name of the family on the wrapper. And no...

Full Review
Wilton Fondant and Gum Paste Silicone Mold, Kids Party
Reviewed by crazygrammie

I have all of the Wilton molds in this line and love them. Just very lightly dust and go.

Full Review
Kitchen Aid Brand Professional 610 Stand Mixer
Reviewed by GaMa Marge

I live in MO in the summer and TX in the winter. Both of my kitchens have the pro mixer. I absolutely love both of my pro Kitchen Aids. Very sturdy and wonderful for breadmking. I still wish that...

Full Review

New Posts All Forums:Forum Nav:

A couple questions on Antonia74's Royal Icing - Page 2

Subscribe Search This Thread

« Previous
1
2
Next »

Start a New Thread

post #16 of 23

8/14/09 at 5:33pm

162 Posts. Joined 9/2007
Select All Posts By This User

Sorry I'm not Antonia. Hope she'll see the thread.

I've wanted shinny Royal Icing for a long time, and am definitely going to use corn syrup. I've been painting with thinned down piping gel to get some shine.

post #17 of 23

8/14/09 at 5:53pm

2,747 Posts. Joined 5/2005
Location: Toronto/Kingston, CANADA
Select All Posts By This User

A) Can a 2 lb bag of powdered sugar be used or do I have to get out the scale and start weighing 2.25 lbs of powdered sugar?

You can certainly use your smaller bag of icing sugar...but be prepared to decrease the amount of water used to thin out the icing at the end.

B) Can this recipe be halved? (I'm thinking 1 lb powdered sugar, 3 TBSP meringue powder, 2/3 C water and 1/2 tsp cream of tartar)?

It can be halved, shouldn't cause any problems for you at all. (I did it a few times today myself, no prob.

)

As for the shiny icing, others have indeed added a tablespoon or two of corn syrup and that seems to work well. (I haven't tried it myself as I prefer the matte look.

)

www.marmaladecakecompany.com

How do I decorate cookies?
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
How do I build a square cupcake stand?
http://www.cakecentral.com/cake-decorating-ftopict-22674-stand.html

post #18 of 23

8/15/09 at 7:25pm

81 Posts. Joined 4/2007
Select All Posts By This User

The first time I used Antonia's recipe, I got out my scales and weighed and measured. I ended up with a 2lb bag and 1 cup conf. sugar.
It has worked for me.

post #19 of 23

8/16/09 at 12:48pm

2,407 Posts. Joined 6/2005
Location: Maryland
Select All Posts By This User

Helen - please don't take offense because I use a modified version of your recipe... I LOVE your icing and you are one of my cookie heroes!

post #20 of 23

8/17/09 at 1:06pm

2,747 Posts. Joined 5/2005
Location: Toronto/Kingston, CANADA
Select All Posts By This User

I'm not offended by that, sillypants!

Goodness, who would be?

post #21 of 23

8/20/09 at 4:59am

1,412 Posts. Joined 6/2008
Select All Posts By This User

Oh, I love Antonia74's RI recipe! One thing of note is that her MP has vanilla already in it, but ours in the U.S. does not, so I add flavoring. I used to use 1 tsp. pure van. extract during the last minute of mixing and if I needed it to be white or in a pastel color, I used ¾ tsp. instead and balanced the color with Americolor Bright White. Now I use Clear Vanilla by Spices Etc. It is all-natural unlike the others I found. Sometimes I do their all-natural Lemon, Orange or Lime to name a few.

Her RI recipe is tops! I couldn't do my cookies without it.

I think she is a queen for having shared it with all of us.

"I think every woman should have a blowtorch." - Julia Child

post #22 of 23

8/20/09 at 9:32am

72 Posts. Joined 8/2009
Location: Idaho
Select All Posts By This User

I made this for the first time yesterday and added a 1/2 t of orange extract. It was really good! It came out REALLY thick though...i had to thin it before i could pipe it. Is that normal? I may have just added too much powdered sugar though. I have 4lb bags of it and i didn't measure it out, just kind of eyeballed half! Lol!

post #23 of 23

9/1/09 at 10:22am

83 Posts. Joined 3/2009
Location: Kentucky
Select All Posts By This User

This may be a dumb question, but when you add water to thin out the RI to spread it on the cookie, how much water do you all generally add? Let's assume that you have a cup of already made Antonia74's awesome RI... : )

Cake is one of the major food groups, right?