shiney Posted 11 Nov 2008 , 8:54pm
post #1 of

I'm finally trying the much-praised Antioia74 RI. I followed directions (I think) and it's turned out the consistency of whipped cream or that fluffy marshmellow stuff in a jar. Did I do something wrong?
TIA

29 replies
cylstrial Posted 12 Nov 2008 , 1:03am
post #2 of

I made it last week and I just had to add a bunch of water to thin it down. Once I did though, it was perfect! It even tasted good! It's the first royal icing recipe that I have EVER liked!!

The only thing for me was -- I put down an outline in thicker RI and the outline was very noticeable when I filled in with a thinner RI. It doesn't have anything to do with her recipe.. it's just what I did.

I'm just thinking that the other cookies I look at don't have that. I'm thinking next time I will make the outline in the same consistency as what I actually ice the entire cookie with..so that it will blend.

Any cookie experts out there that can tell me if that's what you do?

Thanks!!

yankeegal Posted 12 Nov 2008 , 1:21am
post #3 of

Antonia's is the best royal I have tried. It does come out like fluff after it is mixed. You just need to add water, a little bit at a time, until it is the consistancy you want for flooding your cookies-I like mine around pancake batter consistancy.

shiney Posted 12 Nov 2008 , 2:12am
post #4 of

Thanks. I have posted pics I did today with it, they look terrible, but have to do. Next time I will add less PS and mix on low.
Yankeegal, I outlined with it, it was very thick, so i decided to use a different color to flood, and I watered it down, although not enough on some.
Cylstrial, I had resisted using it because I was not totally pleased with a different RI recipe I had used before I discovered Toba's glace. But, I have to say, I did like the taste of this antonia's, and TracyLH swears by it, so I wanted to give it a shot.
Thanks!!

TracyLH Posted 12 Nov 2008 , 11:27am
post #5 of

Shiney,

It sounds like I might be mixing mine wrong, because mine doesn't get fluffy (it becomes a thicker consistency though) and if Yankeegal says hers does, you might want to bypass what I said as she knows a lot more than I do! icon_biggrin.gif

angelatx Posted 12 Nov 2008 , 2:39pm
post #6 of

hi shiney, i love your flubs!! hehe its cool to see that you posted those on there. they actually aren't that bad tho. in comparison to mine, hehehe. your work is so awesome and so is TracyLH, sweetdreamsAT. love to look at all the cookies. icon_biggrin.gificon_biggrin.gif

SweetDreamsAT Posted 12 Nov 2008 , 2:52pm
post #7 of

I think you did a great job Shiney icon_smile.gif !! And its always great when someone shares their trials and tribulations here - we all learn something!

I personally think that RI (no matter the recipe) sometimes has a mind of its own. The marshmallow fluff consistency that you described, even when I water it down, is harder for me to work with. I don't mix my recipe as long as antonia74's calls for, but I still get that fluffy texture sometimes... and then I know it will take me longer to decorate with it.

cecerika Posted 12 Nov 2008 , 2:56pm
post #8 of

Can you guy post this recipe you're talking about? I would love to try it!! Thanks!!

SweetDreamsAT Posted 12 Nov 2008 , 3:00pm
post #9 of

Sure - here's the link. Its a great recipe!

http://forum.cakecentral.com/cake_recipe-1983-0-Antonia74-Royal-Icing.html

TracyLH Posted 12 Nov 2008 , 5:16pm

Okay, it isn't just me! (That is what I love about this board!). When mine got 'fluffy' I had more difficult time working with it. Thanks for posting that SweetDreamsAT so I know I am not the only one!

shiney Posted 12 Nov 2008 , 6:41pm

Angelatx, thank you so much for the kind comments. I'm so glad others see my cookies differently than I do! icon_smile.gif
I have to say hats off to TracyLH who has told me more than once that Antonia74 RI Rocks, and I was resisting...But, I do love it. Completley different than the RI recipe I used previous. And actually tastes good.

I've have been in search of shiney cookies, then this morning I had a 'duh' moment. It is all powders and water, when it drys, what is it? Dried powder...duh!
I put in 2 lb bag of PS, then another cup (wasn't sure what how much the .25 equalled), and beat the hell out of it for 10 minutes. So, I will lessen the PS, and beat gently for 10 minutes. Should be good to go. Actually the green frame on one of my square cookies was cool, I liked the puffyness of it. It was my flooding that I had trouble with, and LOVED the way I could write with it....and guess what, Tracy....No hollow dots and writing! Yippee!!!!

TracyLH Posted 13 Nov 2008 , 1:13pm

Whoo hoo, Shiney! (If someone hasn't guessed, Shiney and I have been PM-ing back and forth about the intricacies of RI icon_biggrin.gif ). Tell us how the next batch goes and I don't know about everyone else, but first whisking I do by hand, being careful not to overdo it. Once that cream of tartar is done, I use the paddle attachment on the mixer on low (no higher) for the 10 min. Watch it and if it starts to look too thick, add water before it starts to get to that fluffy stage. But again... that is just me.

You are off to a great start! Whoo hoo! No hollow dots! thumbs_up.gif

antonia74 Posted 14 Nov 2008 , 3:51am

icon_biggrin.gif



Well this thread tickles me pink! icon_wink.gif

shiney Posted 14 Nov 2008 , 4:30am

Antonia74, would love to hear your take on the fluffy business.

TracyLH Posted 14 Nov 2008 , 1:06pm

That would be great! We should have asked the Queen in the first place! icon_biggrin.gif

antonia74 Posted 15 Nov 2008 , 3:12pm

Does it look like the consistency of the icing in my step-by-step photos?

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

The icing does kind of look "fluffy" when it's made to the thick consistency, yes. But in order to use it for flooding purposes, it has to next be thinned down with the appropriate amount of water....usually 1/4 to 1/3 cup for decorating cookies. icon_smile.gif When that is done, the runnier icing should be the consistency of white craft glue. thumbs_up.gif

shiney Posted 16 Nov 2008 , 4:42am

THANKS Antonia74. Mine was a bit flufflier than the picture on that link. (didn't know what .25 equalled in the recipe, I had 2 lb bag, then put another cut of PS.

Jopalis Posted 16 Nov 2008 , 5:44am

I used this icing at Halloween for the first time and LOVED it! Not as hard as Wilton. Firm outside but a nice bite. I can't control Toba's yet. I put it on Penny's butter cookies. Delish.

BTW What ".25"...???

shiney Posted 16 Nov 2008 , 6:00am

Jopalis, I LOVE toba's as well. Seems you do have to add quite a bit of PS, and Always add white-white or bright-white to it, even if you're coloring with other colors.

Jopalis Posted 16 Nov 2008 , 6:06am

I only tried Toba's once and it was such a mess... I got frustrated. I couldn't get nice clean lines. My friend luvbakin on here does beautiful cookies with it...

antonia74 Posted 17 Nov 2008 , 3:17am
Quote:
Originally Posted by Jopalis

BTW What ".25"...???




The weight of the icing sugar in my recipe is 2.25 pounds....which equals 1 kilogram, because icing sugar is sold in either 1/2 kilo or 1 kilo bags here in Canada. icon_wink.gif

If you can get your hands on a scaled, it's much more accurate to weigh your ingredients than to do cup measurements. You'd be really surprised how "off" the scoop and level method is. icon_cry.gif

shiney Posted 17 Nov 2008 , 3:35am

Ah, Antonia74, thanks for that advice. I'll start looking for my old weightwatcher scale! may as well use it for something icon_wink.gif I'm still using the fluffly batch I made, just thinning it out. LOVE IT! So much different than the RI I had used before seeing your recipe. And worth saying again...No hollow dots or writing! YEA. Also, did some on plastic wrap tonight, and transfered it over to the cookie. Love that too!!

Jopalis Posted 17 Nov 2008 , 3:54am

Thank you. Fortunately my little scale has metric as an option... Weighing does make a big difference! I love Antonia's icing! Performs well, tastes good and is hard enough to stack but not rock hard. Yum...

Mickeebabe Posted 17 Dec 2008 , 4:11am

Hi

Can anyone tell me if it would be OK to make the RI on Monday to decorate the cookies on Tuesday so I an have them for Thursday?

Will the RI texture change if I make it the night before? Will it get watery? Will it seperate?

Thanks for any and all help. icon_smile.gif It's gonna be my first time using antonia75's RI.

Kimberly

Jopalis Posted 17 Dec 2008 , 8:22am

For flooding purposes, it is actually best to make the RI the day before and let it sit on the counter.. well covered overnight or several hours. The air bubbles rise to the top that way. Also if you add your colors ahead, the colors will have a chance to deepen before you use them. I use merengue powder in mine. Not sure if it would be different if you were using a recipe with actual egg whites...

Mickeebabe Posted 17 Dec 2008 , 10:08pm

Thank you. I'll make it a day ahead. That will sure be easier anyway.

Happy Holidays!!



Quote:
Originally Posted by Jopalis

For flooding purposes, it is actually best to make the RI the day before and let it sit on the counter.. well covered overnight or several hours. The air bubbles rise to the top that way. Also if you add your colors ahead, the colors will have a chance to deepen before you use them. I use merengue powder in mine. Not sure if it would be different if you were using a recipe with actual egg whites...


TracyLH Posted 18 Dec 2008 , 5:17pm

Mickeybabe - I really try to make mine at least day before (deeper colors, airbubbles rise). Sometimes I need to give it a stir if it has separated a bit.

Mickeebabe Posted 18 Dec 2008 , 10:08pm

Thanks. icon_smile.gif I appreciate all the help from everyone here on CC.

First time decorating cookies with RBC and Antonio74 RI so I just want to make sure it'll work. I've used MMF on the cookies before which is super easy but I don't like the taste. I do have other simple cookies and brownies too just in case.

Thanks again and I hope all of you have a very Merry Christmas. icon_smile.gif

Quote:
Originally Posted by TracyLH

Mickeybabe - I really try to make mine at least day before (deeper colors, airbubbles rise). Sometimes I need to give it a stir if it has separated a bit.


Susie53 Posted 21 Dec 2008 , 2:10pm

I've made the Antonio74 Royal Icing recipe and love it....it's so easy to work with. I just thin it down with a little warm water at a time until I get the right consistency. I made & decorated the NFSC with it, my family loves them. This is the first time I've attempted to decorate cookies. I've only been decorating cakes since this past summer, so I'm still a little new at it. I may get brave & post the few cakes & cookies I've done...LOL

Jopalis Posted 22 Dec 2008 , 9:58am

Also...instead of fondant on a cookie try rolled buttercream. I think it is much tastier. It is a little more temperamental. I use the directions Antonia has for doing cookies with it. Cool it...roll it.... press your cutouts but don't remove til you cool it again. Remove cooled cutout and press on warm not hot cookie. I did the Christmas stocking mice last Christmas...cute and yummy. Kids loved them.

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