Just curious. I've been reading on these threads and it seems most everyone uses some sort of RI on their cutouts, days ahead, letting it dry, etc.

My DH loves my decorator icing and is insistent that I just use that. Does anyone use it and has figured out how to get a smoother look? I've read enough to know they aren't very stackable, but can be stacked gently.

IDK - just wondering what the other options might be. For my family I just do sugar cookie cutouts and we ice with decorator icing and sprinkles. But, they aren't smooth and professional looking.

Still trying to figure it all out. Sigh.

Thanks for any input you might have....

I only know of 1 decorator that uses buttercream to decorate cookies that look professional, here is the link to her cookies:

http://www.flickr.com/photos/43488478@N06/

She seems to use sanding sugar to make them less squishy she says she can wrap them but occasionally they get damaged (much more fragile the RI or glace icing).

As for the RI or the glace don't knock it till you try it if you have not used this icing and tasted it how could you know if it is bad? My husband loves my cookies, as do all my customers ;o).

If you are making cookies for your family you can certainly use the buttercream but if they are to sell and want a professional look nothing beats RI or glace for workability & durability (if you plan of wrapping & stacking?).

I'm all for trying the RI. I am in no way totally disregarding it. I had someone help me with a type of RI (I think) that you just dip the cookie and let it dry. I would love to try that again...

He just keeps asking me why I'm trying to change what I do when what I do tastes good. He doesn't understand the need for the sleek, more professional look of RI, etc, etc.

I have a 5 dozen cookie order for Saturday and I had better figure out what to do and soon.

Do you use Antonia's (sp?) RI? I printed off her step by step instructions earlier today.

The decorated cookies I do are not dipped I don't know of any decorators that use this technique, to achieve detailed design you need to apply the icing using either a squeeze bottle or a piping bag. I see many requests for icing recipes the icing is not what make the cookie beautiful it is the decorator, proof is looking at Kim's cookies decorated in buttercream.

You can use Antonia's RI recipe I've seen many comments stating they had success with it, others swear by glace icing I personally don't use glace since it takes longer to dry and I am bothered with the milk content in it and worry it has a shorter shelf life (might be wrong but don't want to risk it). If you have a large order and have not decorated cookies before you might be in for a late night, have you considered decorating in fondant and accenting the cookies in RI? I know not everyone likes fondant but I've heard time & time again that it makes decorating cookies a breeze. You can cut out your base color with the cookie cutter and place it on the warm cookie that's all you need for it to melt a little and adhere to the cookie. The negative with the fondant is the heat everyone has been complaining about, the decoration on the cookies could very well melt which wouldn't happen with RI.

If you are making cookies for a paying customer I highly suggest a practice batch to familiarize yourself with the decorating process.

Best of luck!

Yes, it's a paying customer. Someone who works with my hubby and has ordered cake and cake bites from me before.

Is that how you did the pretty princess crowns, etc in your profile pic?

I've heard fondant doesn't taste very good? I've never had it personally except for a nibble on a dot I put on a wedding cake. Bland. The cookies look beautiful with the fondant though.

I guess I'd better make up a batch and practice...she needs them for Saturday.

Oh yes get practicing ASAP! I've heard of some people needing an extra day of drying time due to the extreme humidity these days so get cracking ;o).

I personally only use RI for me it gives the most professional clean look, since this is your first time keep it simple you can get more ambitious on your next round.

Let me know if you have any issues I'll try to help.

It sounds as though Montreal Confections has you all set with RI info. I just wanted to add that if you do use RI, you might want to put them under a fan to help speed the drying process. I use RI as well (Antonia74's recipe) and have excellent results with it and rave reviews. As her meringue powder has vanilla built in and ours in the U.S. does not, you can add flavorings. You want something water-based, no oil. I use the all-natural flavorings and extracts from Spices Etc. I started with the Coconut after reading that Cook's Illustrated rated it #1 and have used other flavors with great results in both the dough and the RI. It gives my cookies a new dimension and has increased my flavor options substantially. I have used, and liked, Coconut, Lime, Orange, Cherry, Lemon, Pumpkin Pie Spice, Two Fold Vanilla, Raspberry and I love, love, love their Clear Vanilla. It is perfect for when I need a flavoring in my RI that will not compete with the cookie flavor or when I am doing white or a light colored RI (no color tint as with normal vanilla).

If you ever want to check them out for the future, here is a link to the page on their all-natural flavorings and extracts:

www.spicesetc.com/category/Natural-Flavorings/a

As well, here are the codes for a first time order:
CC9 flat rate shipping of $4.95 for orders within the US only
AKT9 15% for US or international orders (discount taken before shipping costs)

Choose the one code that applies to you or what you want and enter it at the beginning of checkout and then continue on.

The Flat Rate shipping will be the first option for shipping under the billing information and the 15% off will show up when looking at the summary.

This is my trick for great tasting RI and I get a lot of compliments on it. Several others of my cookie friends use it and love it too. Best of luck on your order! Whether or not you use RI this time, I would recommend trying it in the future. It packages well, ships well and again, I get rave reviews on the flavor. Many of us are indebted to Antonia74 for sharing that recipe with us.

Wow - thanks Montreal AND Tracy!!! I will definitely look into some of those flavorings.

I just thought I'd pop in and update what happened with my cookies. I decided to use Antonia's recipe for the RI. I only have a hand mixer, so the only thing I do not do by the book was the 10 minute mix. My arms gave out at 8 1/2 minutes. I had to add a lot more water than she suggested to get it to the "glue or yogurt" type phase. But, it worked WONDERFULLY. I am SO pleased with my results. At first I was worried that I didn't thin it enough. I had to use tip #3 as my #4 was at the shop and I didn't have time to go get it. It worked fine for me. And I realized any thinner and my icing would have run off the sides. It stayed in place really well, filled in really well, and nearly every cookie has a smooth, bump free finish!!

It IS a totally different taste than the decorator icing, but I can't wait until DH gets home later tonight so he can try one and see what he thinks. I wish I'd thought of the flavoring and added some almond. My hubby love the almond flavor in my icing.

I've taken pictures and will post them later. I did sea shells, sea horses, sand dollars and octopi because her theme is a mermaid party (not The Little Mermaid). I made sand out of sugar and crushed graham crackers for her to cover her platter with first and then place the cookies on. I thought that would be cute.

I'm so please with the results and VERY glad I tried the RI. I made the RI last night and let it sit over night. It was ready to go this morning.

I've read posts on here with people having a lot of trouble their first time with RI, but I had nearly no troubles. I was literally shocked at how smoothly my morning went. I'm waiting for them to hard set up so I can box them up. I guess it would be best to do that in the morning, hmmmm? Do you just lay them all in the box? Do you put anything in between layers. She ordered 5 dozen, so I'm not sure just how to go about the presentation part....

Thanks again so much!!!
Pam

So glad to hear it all worked out ;o) cookies are my favorite thing to decorate.

Have a good one! Marlyn

Congrats Pam, can't wait to see your pics!!

Glad it worked out great for you.

So happy that it worked so wonderfully for you! I individually bag mine in cello bags and heat seal them, but I am not doing the large platters as you are. You might want to post the question in the Cookie Forum as I am sure there are a lot of people who do platters. Mine are most along the lines of individual favors. Again, so glad that it was such a success!

TracyLH, I miss seeing your cookies! Do you have a website?

Thanks, lcubed82 - Unfortunately, no. But thanks for your nice words! I am in the midst of a cross country move, but once I get settled, I may post a few again.

Can't wait, Tracy! Love seeing your artistry and creativity. Try to get some rest. Moving is exhausting and i can't imagine doing it cross country.

They really sound like great people to do biz with.

Oh, they are! I have found that they take very good care of their customers. They are a nice, family-run business located in Georgia. It feels good to do business with people that really care.

What is the diff between the extracts and flavorings?

Please help...you all have commented on her receipe and not one search helps me find her.

Under recipes type in Antonia74 royal icing in the search. I just did it and it came up. I'd post the link but I'm not that computer savy!