The Taste Of Antonias Icing...

Baking By jjbrink Updated 3 Mar 2007 , 4:14am by Melvira

jjbrink Posted 28 Feb 2007 , 9:48pm
post #1 of 42

does antonias icing recipe have a sort of a very mild bitter taste to it? i just made it for the first time and it is not nearly as sweet as i thought it would of been. i did all my measurment right...

41 replies
jjbrink Posted 1 Mar 2007 , 12:53am
post #2 of 42

ok, i am bumping myself, b/c i am still curious to know if i did it right... anyone?

dolphins256 Posted 1 Mar 2007 , 12:57am
post #3 of 42

I have not looked at the recipe so I don't know if it calls for Crisco but if it does a bunch of us were having problems with our icing because of the Crisco shortening. There must have been some bad batches going around because it made the icing taste bitter and smelled rancid. If it did not call for Crisco then I'm sorry I have no idea.

JoAnnB Posted 1 Mar 2007 , 12:57am
post #4 of 42

Some people taste the slight bitterness that comes from the meringue powder in icing. Blended with the cookie, it often goes away.

If I don't need white/white, I almost always add vanilla to icing.

jjbrink Posted 1 Mar 2007 , 1:00am
post #5 of 42

no crisco in the recipe, but thanks dolphin.
joanne- OK, maybe that is what i am tasting then icon_smile.gif i thought abotu adding vanilla, but i wasnt sure if it would mess up the recipe. i think i might add it now though icon_smile.gif

bobwonderbuns Posted 1 Mar 2007 , 1:04am
post #6 of 42

You can add any kind of extract to any royal icing recipe to enhance the flavor -- but not any flavored oils. Oil of any kind breaks it down. I have my own flavor combos I like on certain cookies and they all taste great. People eat them and wonder why they taste so good (because I made them, DUH! icon_rolleyes.gif)

jjbrink Posted 1 Mar 2007 , 3:56am
post #7 of 42

LOL Bob, you DUh comment tripped me out! icon_lol.gif

Melvira Posted 1 Mar 2007 , 4:03am
post #8 of 42

Bob, I had to laugh at that comment! My MIL sampled my banana bread and almost pooped her pants. She said it was way better than hers. I had to almost clamp my hand over my mouth to keep from telling her "That's because I'm a waaaaayyy better cook than you!" Then when she said, "I mean, I make banana bread, but it doesn't taste this 'banana-y' what do you do?" "Um...ever heard of FLAVORING?" No disrespect intended to her by saying that!! Some people just don't understand that you can add these things to your cooking to make them... TA-DA *taste good*!!

MichelleM77 Posted 1 Mar 2007 , 4:56am
post #9 of 42

I can testify that it tastes fine on the cookies. I posted about this long ago because I couldn't stand the smell of the icing while I was making it, must be the meringue powder. It will be fine on the cookies. icon_smile.gif I tried adding flavoring, a ton of it, and it did not change the flavor one bit, to my disappointment. I guess trying to add flavoring to RI is not the same as BC.

khufstetler Posted 1 Mar 2007 , 7:00am
post #10 of 42

Thank goodness for a thread like this because I've been wanting to shout - I HATE MERINGUE POWDER!!!!

I made Antonia's icing and absolutely LOVE the consistency of it, but could not stand the bitter taste left by the meringue powder (I dipped a spoon into it before I took it off the KA). I added more and more vanilla and couldn't get that bitterness out of it.

I am so glad to know it will taste fine on the cookies - I was hoping, paired with MMF, that it would.

icon_lol.gif THANK YOU ALL! icon_lol.gif

ps. icon_wink.gif to Bob & Melvira, the same thing happened with DM and my brownies... I'm ashamed to say my chest puffed up a bit when she said they were the BEST she'd ever tasted, better than hers... she's my toughest critic and the hardest EVER to get a compliment out of!

nickdrewnjaysmom Posted 1 Mar 2007 , 9:31am
post #11 of 42

I know Antonia74 uses flavored meringue powder. Try PM'ing her for the brand..I looked for it around here, and can't find it. I always add lemon extract, and it tastes great!!

MichelleM77 Posted 1 Mar 2007 , 2:15pm
post #12 of 42

Antonia74 is in Canada, so we are going to have to start importing her yummy meringue powder!!! icon_smile.gif

mitsel8 Posted 1 Mar 2007 , 4:04pm
post #13 of 42

Are meringue powders not all created equal??
I use wilton's and with extra flavoring(almond or vanilla) I don't find it bitter.

MichelleM77 Posted 1 Mar 2007 , 4:16pm
post #14 of 42

Maybe I had a bad batch then. I bought mine from a cake supply shop that had rebagged the powder into smaller bags. Maybe it went bad or something. I added a ton of vanilla flavoring to mine and all it did was give an alcohol taste to the icing. LOL! Maybe that's why everyone like my cookies that time, they were all drunk!

Hey mitsel8, how much extract do you add to your recipe?

mitsel8 Posted 1 Mar 2007 , 4:19pm
post #15 of 42

I use Antonia74's recipe which takes 5T meringue powder.
I've only used Wilton's, I would love to know about the other brands.

MichelleM77 Posted 1 Mar 2007 , 4:23pm
post #16 of 42

No, the flavoring silly. How much of the almond or vanilla extract do you add? My fault, should have been more specific.

jtkempton Posted 1 Mar 2007 , 4:24pm
post #17 of 42

I know this is a dumb question: But can you all please tell me what the meringue powder actually does????

Momof4luvscakes Posted 1 Mar 2007 , 4:25pm
post #18 of 42

Royal icing tastes totally different when hardened on cookies. It tastes like and smells like crap from the bowl. Once it hardens on the cookies it is good.

mitsel8 Posted 1 Mar 2007 , 4:28pm
post #19 of 42

Silly me, I put in 1t of vanilla and 1t of almond. I've also substituted 1/4 cup of the powdered sugar with 1/4 cup of french vanilla flavored coffee creamer (powdered.)

MichelleM77 Posted 1 Mar 2007 , 4:34pm
post #20 of 42

Oh, Yum!! I will have to try the powdered creamer trick. That sounds sooooo good! You guys know all the tricks. icon_wink.gif

Isn't the meringue powder the reason the icing dries so hard?

2sdae Posted 1 Mar 2007 , 4:38pm
post #21 of 42

Meringue powder is dried egg white mostly. So yes, it helps it crust, and harden. That's why alot of people use it in b/c for the crusting effect. If you make R.I with egg whites instead of meringue powder it is still super sweet but not bitter. But it is kinda blah, so I add lots of extract as long as it is not an oil!

chocomama Posted 1 Mar 2007 , 4:40pm
post #22 of 42

I'm so glad to hear I wasn't the only one with Crisco problems! I didn't know that was what was causing the bad smell. I thought maybe it was the new plastic containers I had bought to store my icing in or maybe the vanilla I was using. I don't know why I never thought it could be the shortening! I'm glad I got a new container of it and I hope I won't have the same problem b/c it did make the icing smell nasty!

doescakestoo Posted 1 Mar 2007 , 4:40pm
post #23 of 42

MP made by different companies do taste different. I dont know why. But Wiltons brand it the one I stay with for consistent taste.

Dawn2467 Posted 1 Mar 2007 , 4:46pm
post #24 of 42

me too...wilton MP, and add 2t of complaints yet!

haven't tried vanilla, but have read that many like it.

debster Posted 1 Mar 2007 , 4:46pm
post #25 of 42

That's why I also do not like the bitterness in the taste even with the flavorings, but I have found that once the icing hardens it's not near as bitter as it once was. Hmmmmmmmmmmmmmmm pre flavored powder I have to say I have not seen that here in Ohio. I'll be hunting harder.

Dawn2467 Posted 1 Mar 2007 , 4:53pm
post #26 of 42
Originally Posted by Dawn2467

me too...wilton MP, and add 2t of complaints yet!

haven't tried vanilla, but have read that many like it.

Nobody so far has found mine eat it off their fingers all the time.

Antonia wrote that she uses McCall's Merengue has vanilla flavoring in it... she said it can be found @


Katskakes Posted 1 Mar 2007 , 4:59pm
post #27 of 42

kinda late on this... but when i first made her recipe the same thing happened. I asked her about the MP. she said she doesn't use wilton's.
i was searching for another brand and found CK MP. you can even smell the difference when you open the can. I was able to find it at a cake deco store in ny. HTH

2sdae Posted 1 Mar 2007 , 5:05pm
post #28 of 42

I too use C/K brand meringue and it has a vanilla type sent in it when you open the bag. I buy the 1 lb. bags.

MichelleM77 Posted 1 Mar 2007 , 5:14pm
post #29 of 42

I'm confused about the Crisco comments. RI doesn't have Crisco in it, right?

Katskakes Posted 1 Mar 2007 , 5:15pm
post #30 of 42

i think that was a mistake.
there's no crisco in it.

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