cookieman Posted 15 Jan 2009 , 2:02am
post #1 of

I just made half a batch of Antonia74 RI (carefully measuring out all ingredients in half measures) and I believe it did not come out right at all. For the most part,the RI clumped together on the paddle and just went round and round for 10 minutes. I have a VERY dense mass that I don't think I can pipe at all (though I could thin it out). What did I do wrong? Or is it supposed to be so dense and thick? Thanks in advance for all replies.

31 replies
antonia74 Posted 15 Jan 2009 , 2:19am
post #2 of

It should be fluffy like the photos show in this how-to. I took pics of the process, step-by-step for you...

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

The recipe ingredients are to make the thickened royal icing. When you've got that ready, you thin it down with 1/4 cup water or so for piping/flooding consistency. thumbs_up.gif

cookieman Posted 15 Jan 2009 , 3:40am
post #3 of
Quote:
Originally Posted by antonia74

It should be fluffy like the photos show in this how-to. I took pics of the process, step-by-step for you...

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

The recipe ingredients are to make the thickened royal icing. When you've got that ready, you thin it down with 1/4 cup water or so for piping/flooding consistency. thumbs_up.gif




Thanks for the help! Mine is not at all like your pictures show. I'll try it again in a few days when I have time and see what happens. Thanks again!

Kiddiekakes Posted 16 Jan 2009 , 12:13am
post #4 of

I make this recipe all the time and it comes out perfect everytime!!

new2bake Posted 21 Jan 2009 , 5:28am
post #5 of

hi..is there any other alternative to making this recipie if one does not have meringue powder? there is none availabe where i live and i only make royal icing but would like to try another cookie icing..thanks.

TracyLH Posted 21 Jan 2009 , 1:53pm
post #6 of

Hi new2bake - I have only used meringue powder, so unfortunately I am of little help with a recipe. You might get a good response if you post this as its own separate question in the forum. Just a thought! Best of luck in your search!

shiney Posted 21 Jan 2009 , 4:56pm
post #7 of

new2bake, have you tried toba's glace? Lots of people use it, the taste is great, and it's not that much different from RI, You can look at my Grease cookies, they were all TG. Just be sure to add white in the entire batch before you color, and you have to use more Powdered sugar to get a thick (outlining) consistency
http://cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html

cylstrial Posted 21 Jan 2009 , 5:24pm
post #8 of

I love Antonia74's royal icing recipe. It always turns out wonderful! In fact, I'm going to be doing some cookies with it today. =o)

You might just need to add more water to thin it down.

shiney Posted 21 Jan 2009 , 5:29pm
post #9 of

Cylstrial, I too have to give props to Antonia74 RI. When I discovered Toba's Glace, I abandoned my old RI recipe (it was kinda chalky tasting) and almost threw out all that MP I had bought on sale. Then I gave Antonia74's RI a try hearing TracyLH's praise. and I'm so glad I did. I love it!!

tujy Posted 24 Jan 2009 , 4:40am

hi sorry to hijack this thread, but i'm having issues with the icing aswell.

i recently made a batch of nfsc and i think i added a bit too much butter cos they all lost their shape. its a day or so later now and the icing is discolouring - its absorbing the butter from the cookie. is this normal? is it cos i used too much butter in the cookie? or the icing layer was too thin? the weather has been really hot as well...

becca0926 Posted 26 Jan 2009 , 2:37am

I want to offer this advice.. I have always used NFSC. I have also always used Antonia's recipe.. I have sometimes had the problems you have.. If the mixture is just going around the paddle like you say.... When I saw that I added a 1/4 tsp of water.. Until I knew it was LOOKING like it was suppose to.. You have to know that before you know it isn't right.. I have been doing cookie for so long I know how to correct my problem.. A lot of them from trial and error... I have never had to threw any batch of cookies or icing away.. I trust my judgment when I see what is going wrong... I usually can correct it.. You have to learn to see what your recipe is doing to fix it..

antonia74 Posted 26 Jan 2009 , 5:35pm
Quote:
Originally Posted by new2bake

hi..is there any other alternative to making this recipie if one does not have meringue powder? there is none availabe where i live and i only make royal icing but would like to try another cookie icing..thanks.




Sure, you can use fresh egg whites instead. Just omit the meringue powder and water in the recipe and substitute in 5 or 6 large egg whites, NO yolk in them at all, or it won't whip up correctly.

You mix it with the icing sugar as usual and thin it with the final water too.

Flavour it if you'd like, using 1/2 tsp or so of non-oil-based flavourings/extracts. thumbs_up.gif

sweetcravings Posted 26 Jan 2009 , 6:23pm

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?

cookieman Posted 26 Jan 2009 , 8:13pm
Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?




Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif

sweetcravings Posted 26 Jan 2009 , 8:25pm
Quote:
Originally Posted by cookieman

Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?



Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif




icon_eek.gificon_surprised.gif Wow! Sounds like you are having a bad day. Sorry 'bout jumping into the thread, didn't think it was all that big of a deal.
Perhaps the same could be said about your post to me..rude....why wouldn't you just PM me with how you felt instead of jumping all over me in such a public way. Another person earlier asked a question unrelated to 'your' topic and it didn't receive such a response. I really didn't see it as a major issue since we are talking about the same icing. JMHO
P.s. i didn't pM antonia because i didn't want to bother her. I'm sure she gets bombarded with questions about it already. I figured someone reading this thread might just know the answer. Perhaps I should have typed..anyone...and then my question.

All i can really say is WOW! icon_surprised.gif I wasn't expecting this when i opened my email that there was a response either.

cookieman Posted 26 Jan 2009 , 8:29pm
Quote:
Originally Posted by sweetcravings

Quote:
Originally Posted by cookieman

Quote:
Originally Posted by sweetcravings

Sorry to jump in this thread...

Antonia....i made up an extra batch of your royal icing during christmas and never used it. It's been in a sealed container in my back room since then. Is it still ok to use?



Now I don't mean to complain and go off on you...but I will! icon_biggrin.gif

To sweetcravings--couldn't you have just PMd Antonia and asked your question? Here I got an e-mail thinking someone had responded to my topic/problem, and it has nothing to do with what I initially asked. I don't mean to be rude, but I can't think of any other way to say how I feel. Thanks for letting me vent. thumbs_up.gif



icon_eek.gificon_surprised.gif Wow! Sounds like you are having a bad day. Sorry 'bout jumping into the thread, didn't think it was all that big of a deal.
Perhaps the same could be said about your post to me..rude....why wouldn't you just PM me with how you felt instead of jumping all over me in such a public way. Another person earlier asked a question unrelated to 'your' topic and it didn't receive such a response. I really didn't see it as a major issue since we are talking about the same icing. JMHO
P.s. i didn't pM antonia because i didn't want to bother her. I'm sure she gets bombarded with questions about it already. I figured someone reading this thread might just know the answer. Perhaps I should have typed..anyone...and then my question.

All i can really say is WOW! icon_surprised.gif I wasn't expecting this when i opened my email that there was a response either.




Sweetcravings--I am sorry. I never should have said it. I was hoping it would come off more lightly, but it didn't. I apologize profusely.

antonia74 Posted 27 Jan 2009 , 12:19am

icon_smile.gif Just an FYI to anyone...

At an ideal cool room temp, the thinned icing can stay out well-packaged and not in direct sunlight for about 4-6 weeks. (That's only IF you made my original recipe with meringue powder, not egg whites!!)

When you open it up, give it a sniff. If it smells "alcoholic", just throw it out.

When stored, it will have separated into three distinct layers in your baggie/container. Untinted, the top layer is fluffy/spongey/marshmallowy, the middle is a pale yellow runny liquid and the bottom is thick/dense/solid.

It will have to be re-beaten at lowest speed in the mixer again with the paddle attachment, for about 8-10 minutes.

kandu001 Posted 27 Jan 2009 , 12:56am

Actually, seeing many other questions ends up helping us all in the long run because now I don't have to ask any of these questions since they're all right here!

Thanks to everyone for asking great questions and to Antonia74 for the fantastic responses!!

sweetcravings Posted 27 Jan 2009 , 1:47am

Antonia, thanks for that info on the icing, greatly appreciated.

Cookieman, water under the bridge...lets move on. ;0)

FullHouse Posted 27 Jan 2009 , 2:06am

Antonia: Thanks for taking the time and helping us all out with your icing. I just mixed up a batch today, can't wait to decorate my NFSC tomorrow.

hammer1 Posted 29 Jan 2009 , 12:55am

tried the recipe just a little bit ago....thought my flooding icing was a little thick...i was remembering the old colorflow directions, 10 seconds to disappear when a drop was dropped back in the bowl...after finishing i reread the directions...only 3-5 seconds to drip back and disappear...that would have made the differenct, i thought mine looked a bit thick on top....we'll see tomorrow, it it chips off i'll know....ok all you people that do lots of details....do you do those with the thick and then fill in around, or do you do the cookie solid and put the scrolls and designs on top...oh i was doing wedding cake cookies as a sample/practise...

antonia74 Posted 29 Jan 2009 , 3:27am

You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif

hammer1 Posted 29 Jan 2009 , 3:55pm

you mean you outline with the thinned flow in icing....wow,no wonder i was having difficulty, using the thick stuff for outlining.

thanks,

hammer1 Posted 29 Jan 2009 , 3:56pm

you mean you outline with the thinned flow in icing....wow,no wonder i was having difficulty, using the thick stuff for outlining.

thanks,

hammer1 Posted 30 Jan 2009 , 4:03am

ok , following your directions here are the finished cookies....i hope this attachment works, if not they are in my gallory photos...thanks for the help.
LL

cylstrial Posted 30 Jan 2009 , 2:51pm

Hammer1 -- Your cookies look great!!

cylstrial Posted 30 Jan 2009 , 2:55pm
Quote:
Originally Posted by antonia74

You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif




Antonia74 -- Thank you so much for sharing these instructions! I have been wondering about the outline and the flooding. A lot of cookies don't look like they have an outline.. and now it makes sense to me!

Thanks again!!

adunfag Posted 31 Jan 2009 , 2:02am
Quote:
Originally Posted by antonia74

You can outline and detail with the same thinned icing that you use to flood your cookie, but you should just switch to a much finer tip.

Generally, I outline with a #2...fill with a #4...detail/write with a #0 or a #1...but all the same thinned icing. icon_smile.gif





This topic comes at a great time for me, because I also had some questions.

I am so glad to hear that you can outline and flood with the same thinned icing. I think I now know what I was doing wrong - I was outlining with the thick unthinned icing and it would just crack and fall off. Thx everyone and esp. you Antonia, because I was getting frustrated trying to figure out what I was doing wrong.

shiney Posted 31 Jan 2009 , 2:37am

I hope I can get this technique to work, but when I outline with the flood consistency, it runs off the cookie. Anyone else have that problem?

adunfag Posted 31 Jan 2009 , 3:26am

That happened to me once, so that made me think that I must have been doing it wrong. That's when I decided that I should use the
un-thinned icing, but that didn't work for me either.

I knew I must be doing something wrong, because I can't get this icing that everyone raves about to work for me.

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