Does anyone have the recipie to share and why is it different thatn Wilton? Thanks buddies

Hi,

Here is the link to Antonia's recipe for her RI. It is what I use and I love working with it plus it tastes great!

http://www.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html

Besides having different measurements, she has cream of tartar and I honestly don't know how that plays in the recipe. But I highly recommend trying it!

HTH,
Kim

I highly recommend it! I just learned about it last week and it has completely changed my little cookie world! I read on a post where Antonia74 said that her meringue powder has vanilla in it for flavor, but others who don't have that exact product either leave it as is flavor-wise or add almond or clear vanilla. I tried it with 1 tsp. of almond and I really like it. Have fun!

Hi Spsjj!

I really disliked the taste of the Wilton icing when I first made it in baking class at school, so I came up with my icing recipe for a better taste and consistency. I wanted my cookies to be very easy to ice and the recipe to taste great.

TracyLH is bang-on though. I use a meringue powder that already has a very strong (yummy!) vanilla flavour built right in....so if yours doesn't, just make sure to add a non oil-based flavouring (anything you want) to yours. If you want to try the meringue powder I actually use, it's purchased in 500 gram tubs or the 1 kilogram bags here near Toronto:

http://www.mccalls.ca

Click here for the step-by-step article with photos I did too...


http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

Love this icing. It's so easy to work with and dries nice and smooth.

I have a question. Her recipe calls for 2.25 pounds of powdered sugar. In a bag of powdered sugar, it's only 2 pounds. Can I use the one bag or do I need the extra 1/4 pound. Mind you, I only have 1 bag and I don't have the time to go today to buy more sugar. Please help!!!!!

Ana

I just tried this recipe yesterday and I love it!!! It did take longer to dry than the Wilton recipe Royal Icing, but that also could have been because it was incredibly humid yesterday, even with the A/C cranked....

I used a 2 lb bag and a 1/2 cup from another bag. I found the icing to be VERY sweet, but it complimented my sugar cookies (which are more buttery tasting) quite nicely. You might be able to get by with only the 2 lb bag if you only need a runny consistency icing... or maybe you could add a tiny bit of cornstarch to thicken up your piping icing.

Thanks. I'm going to try it with the 2 lb. bag. I might even do some cookies with fondant too.

The small 1 kg bags sold here in Canada are the exact amount you need,I don't know if they sell them in the US ...Probably not as Roger's sugar here in Canada is a Canadian company.It is about 7-8 level cups of icing sugar!!

I'm anxious to try this. Do most of you put the icing in bottles to apply? If so-- when the icing begins to harden in the bottle, do you just microwave to get it soft again? OK-- maybe a dumb question- just not sure.

Any hints?

I put my piping icing in little parchment bags. When I am not using them, i put them in a container with a lid to keep them from drying out. I put the runny icing in squeeze bottles, the kind used for candy making. The icing in the bottles will stay good for weeks, but I do stir it gently before using if it has been sitting for more than an hour or so...

Thanks for the advice Antonia74! The cookies did dry well. And I like how they dry firm and solid, but not rock hard like the other Royal Icing recipes I have tried. I finally found my winner!!!!

LOVE IT! This is the ONLY royal icing I have ever used on cookies and it was love at first pipe!

I was so glad to see this thread. The RI recipe that I use is from Confetti Cakes and has egg whites in it. I love it, but have been concerned about the egg whites. I will have to try this one.