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Glycerine in royal icing?

post #1 of 59
Thread Starter 
I thought I had heard of this somewhere, to soften the icing, does anyone do this and if so, would you mind sharing a recipe? I hate royal because it's rock hard, I prefer glacé but don't do so well with that yet. Royal is easy to decorate with, I just don't like the hardness or the taste. TIA
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post #2 of 59
Zamode - have you tried ANtonia74's RI recipe? It's here on CC in the recipe section.

It is great to work with and it dries hard so that you can stack and bag, but the underneath layer (next to the cookie) stays soft. It's not crack your teeth hard like the RI used for gingerbread houses.

I also add a little corn syrup to that RI recipe. I like the extra shine it gives, and it might help keep it a little softer, too. No one has told me that they notice any difference in flavor or consistency.

glad to see you're going to try more cookies icon_lol.gif We may bring you over to our world yet.....
post #3 of 59
Zamode,
I've heard of this. Martha Stewart says to use it to make icing shiny. I have tried it (years and years ago - still have the bottle I bought when I read about it in her magazine) but I actually forgot about it! I'm going to try to find out if it was her magazine or in one of her books about decorating cookies. As I recall, it was in 1998 or so when I tried it.
post #4 of 59
Ok, now I remember. I used it to try to make my royal icing shiny but I think I put too much in and the royal icing didn't set (it didn't dry hard enough). So the trick is to not put too much in. I think it's only a drop or two.
post #5 of 59
Thread Starter 
Thanks very much Peeverly! thumbs_up.gif Bonnie, corn syrup, I will have to try that, thanks! I love Antonia's for piping but I am not a fan of the meringue powder to begin with. . . as far as going over to your side, you'll have to drag me! icon_lol.gif I'm not even in the same league as most of you!
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post #6 of 59
I'd post this question in one of the other boards, just leave out the cookie part. The UK bakers would probably be the best to answer this because I believe they use glycerine in their royal on cakes.
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post #7 of 59
If you want the royal icing to set up DON'T use glycerin. It is oil based and will ruin your frosting. I learned this the hard way. Thinning royal with corn syrup will work much better.

Michele

Duh, I missed the part where you didn't like how royal got so hard. icon_redface.gif
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
Reply
post #8 of 59

Can someone please tell me how to keep Royal icing soft enough to stick dowels or skewers in the dummy cake after it is frosted i am entering a fair in a contest they will have it for 10 days starting on August 14,
 

post #9 of 59

I only use RI on decorated cookies, so I need it to get hard, but some also use a Royal Icing Glaze, which appartently doesn't get as hard as regular but still hardens.  I guess sticking in the dowels prior to frosting and working around them isn't an option?  

post #10 of 59

yes, it is. Thank you
 

post #11 of 59
Quote:
Originally Posted by proudmary1960 View Post

yes, it is. Thank you
 

My pleasure!  Post pictures when your done and good luck!

post #12 of 59

Please can someone tell me how much corn syrup do i use to frost a dummy cake to soften it

post #13 of 59
8 oz icing sugar
1 egg white
½ tsp glycerine
post #14 of 59

Hi,

I am English and use royal icing on all of my wedding cakes because it looks nicer and tastes much better along with the marzipan and especially with our traditional fruit cake. Glycerine does not make the icing shiny it makes it softer. When doing a wedding cake you use 1 teaspoon of glycerine to each 1lb of made icing for the bottom tier, as that has to take the weight. For the middle tier 2 teaspoons per 1lb and 3 teaspoons per 1lb for the top tier and single tier cakes. Don't put glycerine in if doing run outs or no 1 tube work. To me sugar paste/fondant icing is a poor substitute for wedding cakes and became popular because lazy bakers found it quicker and easier to do. They called it "the fashion" thus making them considerably more money. It's very hard to find properly royal iced cakes in bakeries now and if you do they are wildly expensive. The best way to use it on cakes is to do 3 thinner coatings rather than 1 thick one, it'll be softer. For cookies I would use 3 teaspoons of glycerine per 1lb of icing. I hope that this helps. By the way it doesn't alter the taste at all.

Good luck

Sandra

post #15 of 59
Quote:
Originally Posted by 105sruss View Post
 

Hi,

I am English and use royal icing on all of my wedding cakes because it looks nicer and tastes much better along with the marzipan and especially with our traditional fruit cake. Glycerine does not make the icing shiny it makes it softer. When doing a wedding cake you use 1 teaspoon of glycerine to each 1lb of made icing for the bottom tier, as that has to take the weight. For the middle tier 2 teaspoons per 1lb and 3 teaspoons per 1lb for the top tier and single tier cakes. Don't put glycerine in if doing run outs or no 1 tube work. To me sugar paste/fondant icing is a poor substitute for wedding cakes and became popular because lazy bakers found it quicker and easier to do. They called it "the fashion" thus making them considerably more money. It's very hard to find properly royal iced cakes in bakeries now and if you do they are wildly expensive. The best way to use it on cakes is to do 3 thinner coatings rather than 1 thick one, it'll be softer. For cookies I would use 3 teaspoons of glycerine per 1lb of icing. I hope that this helps. By the way it doesn't alter the taste at all.

Good luck

Sandra

 

Do you really think bakers that prefer sugar paste/fondant are lazy?

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