Ok, So If 'grease' Is Kryptonite To Ri, Why Is There Butter?

Baking By CakeDiva73 Updated 29 Oct 2007 , 5:57am by Cake_Princess

CakeDiva73 Posted 24 Oct 2007 , 6:36pm
post #1 of 14

icon_confused.gif I searched the boards trying to find one of those Alice vs. Toba/Antonia icing threads and couldn't find it but I am SO confused.....I thought grease was totally destructive to RI so when I came across Alice's recipe, I can't figure out how there is butter in it? Is hers more of a semi BC/RI recipe for those who don't care for the 'break-your-tooth' sweetness of traditional RI?

I'm doing MMF cookies and need accent colors so after much himming and hawing, I decided on the Alice recipe. I would have preferred to use candy melts since I think they taste really good but they are more costly and as much as I hate RI, trying to keep the melts nice and warm is a bit of a PITA.

So can I make the Alice icing, color it for several different bags and use it to top the MMF? May I save this icing to use next week as well or will it spoil before then? thx so much..... icon_redface.gif

*** I already have the 2 lb of XXX sugar and 6 tbls. of mer. powder in the bowl so I really can't change recipes at this point.... *sigh*

13 replies
mitsel8 Posted 24 Oct 2007 , 6:43pm
post #2 of 14

I don't think Alice's icing is very good for details. It's definately better for the background. I use royal and it is great for details and doesn't break your teeth.

BCJean Posted 24 Oct 2007 , 6:53pm
post #3 of 14

I am a buttercream decorator all the way, I really don't like the idea of royal icing anything.
I use an icing very similar to Alice's when I decorate cookies. It firms up to where you can touch it but it never gets really hard.
I also don't decorate with fondant...but if I did, I would use either Alice's recipe or buttercream for the decorations. You would need to make it kind of stiff though so it doesn't run. If you look at my pic of cookies I recently did using that icing you will see you can get quite detailed with it.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=998653

CakeDiva73 Posted 24 Oct 2007 , 6:56pm
post #4 of 14

crud! I wonder if I can use the powdered sugar and meringue powder I already have mixed? Right now I have 2 lb. of sugar and 6 tbl. of meringue powder and the Antonia recipe calls for 2.25 lb and 5 - I am thinking I may be able to swing it. And of course I will have to use the butter for more cookies icon_smile.gif

Is the Antonia icing the one that doesn't set up and smudges or am I thinking of another?

CakeDiva73 Posted 24 Oct 2007 , 6:59pm
post #5 of 14
Quote:
Originally Posted by BCJean

I am a buttercream decorator all the way, I really don't like the idea of royal icing anything.
I use an icing very similar to Alice's when I decorate cookies. It firms up to where you can touch it but it never gets really hard.
I also don't decorate with fondant...but if I did, I would use either Alice's recipe or buttercream for the decorations. You would need to make it kind of stiff though so it doesn't run. If you look at my pic of cookies I recently did using that icing you will see you can get quite detailed with it.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=998653




wow - those cookies are so cute!! any chance you would share the recipe? Or is it a straight buttercream? My kids are crazy for the MMF on NFSC and I already have it made and dyed but I am still at a loss for the accent icing. On the basketball cookies I made, I used melted chocolate for the brown, which was yummy and worked like a charm...unfortunately I cannot dye it green icon_lol.gif

kakeladi Posted 24 Oct 2007 , 7:08pm
post #6 of 14

Certainly you can use the ps/meringue mixture you already have going. That little difference shouldn't effect the final mixture. If anything it might need just a drop or two more liquid.

Kiddiekakes Posted 24 Oct 2007 , 7:18pm
post #7 of 14

I use Antonia74 icing recipe and I find it great.The cookie recipe already has butter in it so it helps keep the icing from getting rock hard but still hard enough to stack and package!!

CakeDiva73 Posted 24 Oct 2007 , 7:21pm
post #8 of 14

ok, last question......do I need to use the whip or paddle attachment for the icing? I have a KA? I am asking because I have a cup of butter in there and no time to run thru the dishwasher (seems the best way to be sure there is no grease residue left) I have another mixer for cakes and a handheld too.....thx

Kiddiekakes Posted 24 Oct 2007 , 7:24pm
post #9 of 14

I have used both but for Antonias I use the whip.No grease.....I soak it all in hot water and vinegar for a few minutes and airdry the bowl.

antonia74 Posted 25 Oct 2007 , 3:57am
post #10 of 14

the paddle for mine is best, it is much stronger and it doesn't aerate the icing as much as the whisk does! thumbs_up.gif

megamere Posted 25 Oct 2007 , 2:39pm
post #11 of 14

try antonia74s icing- it is not break your teeth hard at all!

cambo Posted 27 Oct 2007 , 4:47am
post #12 of 14

I just tried Alice's cookie icing for the first time a few weeks ago and I LOVE it! It sets up enough to stack them and stays soft inside to bite into...not to mention, the butter in the recipe makes it SO yummy! In the future I'll have a stand-by of royal made for the details, as the butter in Alice's icing tends to make the icing "spread", so I don't get as crisp of details as I would like....but Antonia74's icing is wonderful for detail work, however, I don't use it to flood as when I make it, it dries concrete hard and don't like that....but for details it's awesome!

Cake_Princess Posted 29 Oct 2007 , 5:43am
post #13 of 14
Quote:
Originally Posted by CakeDiva73

icon_confused.gif I searched the boards trying to find one of those Alice vs. Toba/Antonia icing threads and couldn't find it but I am SO confused.....I thought grease was totally destructive to RI so when I came across Alice's recipe, I can't figure out how there is butter in it? Is hers more of a semi BC/RI recipe for those who don't care for the 'break-your-tooth' sweetness of traditional RI?

I'm doing MMF cookies and need accent colors so after much himming and hawing, I decided on the Alice recipe. I would have preferred to use candy melts since I think they taste really good but they are more costly and as much as I hate RI, trying to keep the melts nice and warm is a bit of a PITA.

So can I make the Alice icing, color it for several different bags and use it to top the MMF? May I save this icing to use next week as well or will it spoil before then? thx so much..... icon_redface.gif

*** I already have the 2 lb of XXX sugar and 6 tbls. of mer. powder in the bowl so I really can't change recipes at this point.... *sigh*







First of all Alice Cookie icing is NOT a royal icing. Royal icing contains no fats.

Secondly, the reason why they say to make sure there is no grease when making royal icing is because it was traditionally made with raw egg whites. Grease prevents egg whites from reaching whipping up properly. Having said that a lot of the top designers will make intricate piping and use a thin layer of shortening on the paper to make sure the piped work releases.

Try freezing it and re-whipping it.

Cake_Princess Posted 29 Oct 2007 , 5:57am
post #14 of 14
Quote:
Originally Posted by mitsel8

I don't think Alice's icing is very good for details. It's definately better for the background. I use royal and it is great for details and doesn't break your teeth.




I do all of my cookies with Alice cookie icing. You can get really good details with it.

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