How Do You Make Royal Icing More Appetizing?
Decorating By ddaigle Updated 29 Dec 2008 , 12:35pm by antonia74
She's mistaken, you can add any flavouring you'd like....but it's recommended that you don't use oil-based extracts if you can avoid it.
Sticking to water/alcohol-based extracts is certainly fine and there's hundreds of possibilities out there to experiment with.
I add fresh lemon juice, it makes whipping the eggwhite easier and definitely improves the taste 
Could you pm me the recipe? I'm making mine the old-fashioned way - with egg whites... But it's too brittle, is the one with meringue powder more stable and does it brake less?
I too would love to try the confetti cake icing as I haven't had good reviews with the others that I have tried.
Is there anything that would taste like buttercream but harden to stack?
You can flavor royal icing with any water or alcohol based extracts. I usually add a little lemon juice (also makes it whiter and stronger) and clear vanilla, but you could experiment with different flavors.
Egg-white royal icing is actually supposed to be stronger than meringue powder RI.
Egg-white royal icing is actually supposed to be stronger than meringue powder RI.
Oh, ok, didn't know that. Is it better to whip it really stiff or to just stir it with PS? Common sense tells me that whipping would create tiny air bubbles in the icing which would make the icing more prone to breaking. On the other hand, it might be too runny. I don't have much experience with RI, that's why I need some expert oppinion. Thanks in advance!
Here is antonia's recipe
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
Is it better to whip it really stiff or to just stir it with PS? Common sense tells me that whipping would create tiny air bubbles in the icing which would make the icing more prone to breaking. On the other hand, it might be too runny.
I've never actually used egg white; I always use Wilton'g MR recipe. I make in my KA set on a medium, or medium low speed. If I'm using it for flowers or something that doesn't break as easily, I'll use it fresh. But if I'm using it of for something more delicate, I'll let it sit for a few hours to settle and let some of the air work out, then gently stir it before using.
You can use fresh egg whites in my recipe too. (Just take out the first addition of water and the meringue powder.) Substitute 6 large egg whites instead.
And yes, just like CakesByJen2 mentioned.....you make the icing and thin it to the right consistency, cover the bowl with a damp/wrung-out teatowel (not touching the icing directly), leave it on the counter for a few hours (or put a grocery bag over the whole thing and leave it out overnight.) When you return to use it, all the bubbles have risen to the top and popped. Your icing is as smooth as glass and ready to use, just give it a stir or two with a spatula.
could you not add glycerin to your RI for cookies, like we do to RI on English wedding cakes. so it doesn't dry as crisp.
I've heard people say that they add a tablespoon of glycerin or corn syrup to it, yes....but it's not a rock-hard/break-your-teeth royal icing. Because it's thinned with water, it stays semi-soft where it touches the cookie...it's the top surface area that hardens enough to stack in 18-24 hours.
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