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COOKIES BY DESIGN - Tips/Tricks Thread - Page 8

post #106 of 127
Quote:
Originally Posted by BCJean

Cutout Cookie Icing
3 egg whites, at room temp. (you can also use MP)
Whip 2 min., fast speed or until stiff.
Add:
1/2 tsp. almond extract
1 tsp. vanilla
1 lb. powdered sugar
Mix.
Add:
2 Tbs. Crisco
Mix on low speed until smooth.
(If you want to make a glaze from this, just add a little hot water.)


Never thought to use Crisco... I'll have to try it though... icon_confused.gif
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TODAY is the best day of my life!

http://cancuncookies.blogspot.com
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post #107 of 127
I would think that maybe you could just add a tblsp or two of shortening to the royal icing recipe and it would make it crust but not to the rock hard consistency?
post #108 of 127
just found this thread. love to do cookies. gonna read a past pages. thanks for sharing
"Life is only as SWEET as you make it"
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"Life is only as SWEET as you make it"
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post #109 of 127
Interesting thread!! I liked CBD cookies, but to tell you the truth, a lot of cookie decorators on CC have far more beautiful cookies.

I have a question, did anyone try mixing a bit of shortening to their Royal Icing?

Thanks.
Jouj
post #110 of 127
Thank you to all of you that shared your work experiences with the different cookie companies. The cake with the file will be arriving shortly!

I love the idea of the pots with the sticks in them already so they are ready to do. I don't care how all of you feel about the designs, I'm still in awe of how beautiful they look. It still takes talent!

Thanks again for all the tips!
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God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #111 of 127
I love this thread, I am going to make some cookies for my kids school this weekend. Thanks everyone!
post #112 of 127
jouj, if you mix grease of any kind with royal it breaks down. I've heard of mixing corn syrup in it but not shortening.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #113 of 127
IMHO, Shortening/butter only affects royal because of how/what you are making. Royal is basically a meringue as it's sugar and eggs whipped for ten flippin minutes (i would never have the patience, how do you all do it??) Adding grease to a meringue breaks down the whites and they cannot hold all the air bubbles that you are trying to whip into them.

On the other hand, if you start with a shortening/butter based icing and add some meringue powder you get a crusting buttercream. There are a lot of threads on here about crusting buttercream and whether the meringue powder actually does anything. The general consensus seems to be.. maybe. icon_confused.gif The basic idea is that it helps it firm up a bit faster and stabilizes it so it can stand up to high humidity/heat conditions. I don't think it works as well for the cakers because they use much thicker layers of icing. I've used it once and as long as i left it for 24hrs it firmed up completely and was still soft and edible. (i have a pic)

Basically, the oil/egg white rule depends on what you are trying to do with your whites. If you want them whipped stiff and full of air then yes stay far away from oil. If you just want to boost stability and drying time in another icing then, IMO, you're fine.

Judging from the ingredients list someone posted earlier and from the pics on their website, I would hazard a guess that they use some sort of shortening based crusting buttercream. You can see the piped lines in the small filled in areas because the consistency is so much thicker than other icings. To get the background smooth they probably trowel the stuff on then scrape the top smooth. Actually, other areas look so smooth that they may have used a rbc, but it's hard to tell. If you look at the "chicks in disguise" basket they have up now, some of the details on the eggs are definitely not piped.

Sorry this is so long. I'm kind of bored right now... icon_biggrin.gif
What I wanted was to be allowed to do the thing in the world that I did best -- which I believed then and believe now is the greatest privilege there is. When I did that success found me. -Debbi Fields
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What I wanted was to be allowed to do the thing in the world that I did best -- which I believed then and believe now is the greatest privilege there is. When I did that success found me. -Debbi Fields
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post #114 of 127
bobwonderbuns: Thank u for your reply. I tried mixing shortening with RI, like sgirvan mentioned, and it broke down. I just wanted to make sure that it wasn't me doing something wrong.
post #115 of 127
Hey Bobwonderbuns -- I haven't been getting emails on this thread either. And for me, the first time I posted on here was only a few months ago.

And actually, if I start a post, I don't get emails about them anymore. I have to go and find them. I don't mind, it's not that hard. I just go to the watched topics. It's just much easier when you get that little email. =o)
post #116 of 127
Yes, I've been having a lot of email issues lately, but hey, it could be worse! After all, if it's not one thing it's two! icon_rolleyes.gificon_lol.gif

The royal icing cannot hold up to any sort of grease -- either the meringue powder recipe or the egg white recipe. Egg whites themselves cannot tolerate any grease either, so that's likely what's breaking down.

But as they say, practice practice practice! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #117 of 127
I added the shortening to the icing recipe. It was ok. It harded to the touch but was soft if pressed on. I could not stack them on top of each other because they would mess up. I think maybe next time I might only add half of the shortening.
post #118 of 127
Cylstrial, when you start a topic and want e-mail notices of replies, you have to click the 'watch this topic' line down at the bottom. Just a quirk of the program.
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Tommy's favorite song? Roll roll roll your goat
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post #119 of 127
I'd like to revive this thread!
Someone on here said that the icing recipe is no big secret....does anyone know it?
post #120 of 127
I thought they used a royal icing but I could be wrong on that. I've had their cookies before and they didn't taste like a glace icing.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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