Okay - I just made my first batch of RI. I used Antonia74's recipe. My plans were to make a batch and take out part for a cake (lillypad, as per my earlier post) and use the rest on the 5 cookie bouquets for next week.

Normally, I use Jennifer Dontz's fondant on my cookies with Toba's Glace details. But, I thought that I would try the outlining and flooding method. However, mine is not very tasty. It even has a bitter aftertaste. I know that it isn't the vanilla or almond in it (it tasted that way before, that is why I added it!) I just can't imagine a cookie being as good covered with it!

Is it supposed to taste a little different or did I do something wrong. I think I whipped for over 10 minutes, could that have made it bitter? Or, is it okay?

HELP, PLEASE!


P.S. I really liked working with it on my lillypad!

anyone?

help, please!!!

I am begging my CC members!!

Your royal will lose that bitterness once it's dry. It's almost a sour/lemony kind of taste, right? I got that from one can of meringue (Wilton) that I used, but the next can tastes fine. In fact, my daughter kept going back to my decorating bag that I had left over from "gluing" things yesterday and squirting the royal onto her finger to eat it! Don't judge by how it tastes when it's still wet; you will be surprised how the flavor changes once it's dry. It tastes exactly like those little candy roses, etc. that you get at the grocery store to put on birthday cakes.

I don't think you overwhipped your icing, but I wouldn't go any longer than ten minutes.

Also, I did notice when I made my royal thicker it tasted better when it was still wet. Good luck!

I almost forgot; Antonia's RI has cream of tartar in it, that could also give a soury kind of taste. I think that was the recipe I used the first time also. The one I'm using now is just meringue, water, powdered sugar, and glycerine if you want it (to keep it a little softer). Even still, Antonia's tasted fine once dry.

Thanks for the reply, that is nice to know about drying.

I will not beat for more than 10 minutes in the future. I left my kitchen aid on while cutting cookies, and forgot it running. By the time I went to the icing, it was obviously finished; I think it beat for 13 or fourteen minutes - OOPS!

Thanks again.

When I created the recipe, my local supplier for meringue powder sells me a brand that has vanillin powder built right in....so the icing has a strong, yummy vanilla flavour to it.

I didn't realize that not all brands have that already added.

If you want to add flavour to your icing with my recipe, just add a few drops (maybe 1/2 tsp?) of non oil-based extract or vanilla.

Thanks so much Antonia - I would have pmed you just to make sure that you got this, but I didn't see that option. I can only imagine how busy you must be and how many pm's you would get if it was!

I did add some more flavoring, I think I used almond. After letting it sit overnight, it was much better. I have still yet to master the flooding technique, but your recipe is used for all of my detailing.

Thanks again!
mandi

Is it possible to make royal icing without meringue powder? I'm out and need to make a small batch for something today. the nearest store is 30 miles away so theres no time for that.

Yes, just substitute 5 or 6 large egg whites for the 5 tablespoons of meringue powder....and of course, omit the first water used in the recipe!

Chefmaster is the BOMB!!!! I can't say enough about it...I've tried LOTS of different kinds. It performs beautifully and tastes awesome!!!

E-mail me if you want to know how to get it.

Jen