Can I do this? How much do I add. I don't LOVE the taste of royal icing (but love to use it), and think it smells like a wet dog, which isn't very appetizing to me. Just wondering if I could add some vanilla or almond or a little of both to add something to it.
TIA,
Suz
I think you can add extracts of any flavor. Just replace some of the water in your recipe.
It's so funny you said it smells like wet dog. I always think scrambled eggs smell like that, people think I'm crazy! Maybe it's because royal icing is made with egg whites!
Make sure you use extracts and not oils as you can't have any oil in royal!
Can I do this? How much do I add. I don't LOVE the taste of royal icing (but love to use it), and think it smells like a wet dog, which isn't very appetizing to me. Just wondering if I could add some vanilla or almond or a little of both to add something to it.
TIA,
Suz
LOL royal icing smells like a wet dog? What are you adding to your royal icing to make it smell that way? It really should not have much of an odor to it. I mean it's mainly sugar.
The only time i find royal icing has much of a smell is when I make it using raw eggs. Then it has that raw-eggy smell to it. I combat that by adding limeor lemon juice (fresh not bottled) to my egg whites and beating them a bit before adding to my icing sugar. This way it smells great and has a pleasant taste to it as well.
Personally, I think adding vanilla and almond extract to royal icing is flavor overkill and a pricy one at that. I would go to much better using in the cookies.
Sure you can add flavouring but most people don't eat the royal icing as it is too hard. If you use a teaspoon of flavouring it will adjust your consistency so just use a teaspoon less of water.
Adding glycerine to royal icing prevents it from being rock hard.
I think you can add extracts of any flavor. Just replace some of the water in your recipe.
It's so funny you said it smells like wet dog. I always think scrambled eggs smell like that, people think I'm crazy! Maybe it's because royal icing is made with egg whites!
Make sure you use extracts and not oils as you can't have any oil in royal!
Scramble eggs over low heat not high heat and they won't smell like my brother's cooking.
LOL... you people have me cracking up with this wet dog smell... LOL...
Beats me! I don't even use a recipe with eggs.
I don't find that it gets rock hard either, and I love to use it to decorate cookies, but thought maybe a little flavoring would help.
I think the same about people hating fondant. I mean, if you've tried some other than Wilton and honestly don't like it- fine. But I find that most people just think they hate it, or hate it because someone else told them they hate it, and have never even tried it!!!!!!
Royal icing is fine on cookies, but there's no way I'd eat it by the spoonful!!!!
I kind of like royal icing. It remonds me of eating those little rainbow candy dots that came on the paper.
My husband hates fodant. Even MMF, says he can't stand the texture.
I used to love those dots (we called them button candy), and yes, I agree royal and colorflow taste like that. I always hated when the paper peeled off with the dots though ...
Personally I find that adding almond essence to the royal icing makes it taste nicer. It just tastes like sugar anyways. I can't relate to the wet dog smell. In fact i don't find it has a smell at all. I don't know about the egg powder version but to me it doesn't get as rock hard as some people say. In fact I was taught to add a drop or 2 of acetic acid or plain white vinegar to help it to harden up.
Try this easy recipe it doesn't smell and taste ok, not great but ok.
1 1/3 cups powdered sugar
1 tbls egg white powder
2 tbls water (more-less)
beat for 4-5 min.
hope this helps
This is the same recipe as a traditional royal icing (What's commonly called the Wilton royal the traditional icing). It's just using a different ratio of ingredients (everything is divided by 3). Meringue powder is pretty much the same as egg whites except for the addition of sugar, vanilla flavoring.
I agree that the icing tastes like the rainbow dots! I am practicing color flow and made a few dots and tasted one before I threw them away...definitely brought back childhood memories!! 
I am preparing to make a cake for my staff meeting next week -1st cake I'm showing to someone other than DH-and I am practicing with colorflow on my employer's logo and placing that on a round cake. Wish me luck!
When I decorate cookies with Royal icing (that is to say all the time) I use two separate batches of icing. One is a flood consistency and one is a stiff (ish) consistency. The flood consistency gets the flavoring...I mean it is covering the whole cookie! and the stiff (ish) gets none...
I do not have a hard royal icing. I do have an opinion on the super hard break your teeth stuff though. I usually pick up a decorated cookie in a store to taste out the big name companies. These cookies are made to last on the shelf for an extended period of time. So it is my opinion, not fact, opinion, that the additives that are put in affect the taste and texture of these cookies. They probably add extra merigue powder (or an equivalent) to make them more resistent to chipping..etc. So my point...d not judge al royal icing on the store bought cookies....remember their red and black icing tastes bitter too!
Ok I have a question about royal icing.... I'll be making some snow flakes to stick OUT the top of a sheet cake for a Daddy Daughter Dance next month, it was a suggestion of a fellow CC'er.
I want them to be edible if they choose to and have some kind of flavor but need them to stay white.... is this possible? and how do I keep them hard enough to stand and not break but be soft enough not to break little one's teeth...Or should I just make a note saying they are edible but it is not advisable as they are very hard?
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