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Best icing for cookies - Page 2

post #16 of 43
Quote:
Originally Posted by shiney

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.



What is TG, and do U have a recipe for rolled buttercream? and does it allow U to do a lot of intricate design on cookies?
post #17 of 43
I use Antonia's too....and people love it. I don't get any of the complaints that you usually get from royal icing.
I pretty much hate the NFSC recipe though...I just think it doesn't taste very good. (I know....sorry! icon_sad.gif )
I have my own no-fail recipe....well, not my own actually....I got it out of a cookie book.
I only point this out as an illustration . As others have said, you have to just give it a try and see what you like the best. Everyone on here has their own opinion and you will never find a recipe we all will agree on!
Good luck and have fun.
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post #18 of 43
TG is Toba's Glace. It tastes great, but not as easy to work with in detailing as RI. Antonia's RI ROCKS! I suppose you can work with RBC like MMF or fondant. I roll it VERY thin because it's so sweet. There's a recipe here on CC, but I leave out the oils. I also kneed it with more PS than it calls for.
I don't use NFSC either. I have a family sugar cookie recipe that uses shortening instead of butter, and it's not very sweet, which is a nice combo with the very sweet RBC, RI or TG.
Shiney
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Shiney
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post #19 of 43
This is the icing I use for all my cookies (only slightly different than Toba's, as well as Wilton's Shiny cookie icing):

3 cups powdered sugar, sifted
3 tablespoons skim milk (or water, or other type milk)
3 tablespoons corn syrup
15 drops brite white food color (I use Americolor brand)

In a medium size bowl. mix together the milk, corn syrup, and powdered sugar until fully combined (I just use a large spoon). Add the brite white and mix well. You will want the icing to be the consistency of white school glue. To thicken, add more powdered sugar. To thin, add more corn syrup. Divide and color. For outlining, add more powdered sugar until the icing is the consistency of peanut butter. This icing will remain fresh for 2-3 weeks in the refrigerator. The decorated cookies do not need to be refrigerated. Even though milk is used, the high sugar content will help prevent spoilage.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #20 of 43
I've been using RBC for so long and I really love it but I really want to try something else for a change. I'm going to be doing some cookies for a girlfriend reunion and will need to ship them. Would I be crazy to "try something different"? I guess we all need to experiment once in awhile.

Melissa
post #21 of 43
Melissa, why don't you try Antonia's RI, it's wonderful. I think you will really enjoy working with it, you can get so creative!
Shiney
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Shiney
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post #22 of 43
I think I will. My reunion is at the beach, so I've decided to do crabs, bikinis, beach bags and flip flops. How long do I need to let the outlining set up before I fill the cookies? Looks like they will ship ok, so, heck, why not????

Melissa
post #23 of 43
outlining will set up in maybe 10 minutes, but prob less. They will ship nicely. I just roll them (already bagged and tied) in bubble wrap.
Can't wait to see a pic!
Shiney
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Shiney
Take a picture; eat the cookie!
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post #24 of 43
I will definitely take pics. I haven't baked all summer, since we had to move my Dad into a Memory Care facility. I miss it so much. I did go to Cake Camp in Vegas, it was so fun. I am making a small purse cake for my granddaughter for her birthday too. The purse cake class I took with Norman Davis was so fun and I learned a lot. What a great guy he is. Anyhoo- back on the baking horse again.

Melissa
post #25 of 43
I prefer Rolled Buttercream for decorating cookies. You just use the same cookie cutter for it that you use for the cookie. It gives you a nice smooth surface to add your details. I use BC for details, but then I don't bag them or ship them.
post #26 of 43
I tried Antonio74's today (love it!) and used the suggestion of Lorann Cotton Candy oil in it. OMG, it was to die for. That's good stuff.

I also just made my first batch of marshmallow fondant and used it for some cookies. Yummy! And I found it very easy to work with on cookies. Haven't tried it for a cake yet though.
post #27 of 43
cakemeister, how hard was it to make the MMF? I've never tried it. and where did you get your cotton candy oil? Can you use oil in RI?
Shiney
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Shiney
Take a picture; eat the cookie!
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post #28 of 43
hi ladies ,can i have antonias recipie ill be very grateful or her site? icon_smile.gif
babylove
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babylove
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post #29 of 43
Quote:
Originally Posted by danizabe

hi ladies ,can i have antonias recipie ill be very grateful or her site? icon_smile.gif



just do a search on this site of Antonia74 and it comes right up under the recipes.
post #30 of 43
Quote:
Originally Posted by shiney

cakemeister, how hard was it to make the MMF? I've never tried it. and where did you get your cotton candy oil? Can you use oil in RI?



I used T's marshmallow fondant from the recipe section - it was pretty easy. I used my Kitchenaid for it with the dough hook, even though the author of the recipe didn't seem fond of using the kitchenaid. No problems at all. Well, other than I let my dog lick the bowl I melted the marshmallows in, and he got some of it stuck in his face furr. Whoops. icon_biggrin.gif

I had read just last week on a post on this forum about the cotton candy oil, and I found it at a specialty cake shop in town. Some of the people on the post said it was hard to find and they bought it off e-bay.

I actually never thought about a problem with the oil in the icing, but it didn't break down so all seems good. And it was the best tasting icing.
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