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Best icing for cookies

post #1 of 43
Thread Starter 
What do you think is the best icing for cookies? Would it be royal, color flow or something other? I have never decorated cookies before and would love to get feedback to get started. Thanks.

Anjali
post #2 of 43
Depending on what I'm doing, I use either Antonia74's royal icing, or glace. I prefer the taste of the glace, but you can do more intricate piping, etc., with the royal. Hopefully, one of the cookie gurus here on CC will pop in and give you some real advice!!
Good luck with your cookies!
"The beauty of grace is that it makes life not fair." - relient K
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"The beauty of grace is that it makes life not fair." - relient K
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post #3 of 43
I like Antonia's too
After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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post #4 of 43
I've tried a couple recipes of royal but antonia's is by far the best. I tried glace once and it just didnt behave the way I was used to with the royal. Colorflow is royal icing that has had a hardening agent-the colorflow mix- added to it and isnt meant to be eaten. It dries rock hard and will break your teeth.
post #5 of 43
Never used anything else, and would never change after using Antonia's recipe. Definitely amazing to work with once you find the right consistency. icon_biggrin.gif
post #6 of 43
You'll receive as many answers as there are cookie bakers. I use glace. I agree that it doesn't do some of what royal will do, like hold shapes like leaves and stuff like that. I just think the taste is better and if practice you have really make it do some wonderful things.
post #7 of 43
Thread Starter 
Thank you for all the replies. I will give cookies a shot and see how it goes.
post #8 of 43
Don't forget to pair Antonia74's RI with the No Fail Sugar Cookie recipe! I just tried both this past week and it worked out great! Good luck! : )
Cake is one of the major food groups, right?
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Cake is one of the major food groups, right?
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post #9 of 43
I ONLY use the NFSC and Antonia74's RI both which are here on CC. The cookie recipe lives up to its name, and the RI, I ship cookies from OK to TX and the East Coast, and it holds well in the shipping process. You can't go wrong with either one.
Smile, it just might make someone else's day a little better
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Smile, it just might make someone else's day a little better
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post #10 of 43
I always keep RBC on hand. I use Antonia's RI, and usually flood with TG if I have time and gumption to make both, but RBC is an easy, last-minute alternative, because you can detail with RI immediately.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #11 of 43
If you use rolled buttercream on cookies and then detail w/RI, can these cookies be stacked?
post #12 of 43
I also use Antonia74's RI. I love it!!
post #13 of 43
3sisters: yes, you can bag and stack RBC with RI detailing. I do it all the time
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #14 of 43
Thank you so much Shiney. I'm going to give it a try tonight!
post #15 of 43
I am trying Antonia's recipe this weekend but just wanted to let you know after reading the thread that Wilton does recommend their ColorFlow icing for their cookies.

I don't really care for any of their icing products but according to Wilton it is meant for eating, on a cookie anyways.
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Check out my FOOD BLOG! http://dolcearoma.blogspot.com/
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