bobwonderbuns Posted 6 Aug 2009 , 4:05pm
post #1 of

Okay, here's the link to her recipe: http://cakecentral.com/cake_recipe-1983-0-Antonia74-Royal-Icing.html

Now I'm wondering two things:

A) Can a 2 lb bag of powdered sugar be used or do I have to get out the scale and start weighing 2.25 lbs of powdered sugar?

B) Can this recipe be halved? (I'm thinking 1 lb powdered sugar, 3 TBSP meringue powder, 2/3 C water and 1/2 tsp cream of tartar)?

Thanks in advance!! icon_biggrin.gif

22 replies
Lenette Posted 6 Aug 2009 , 4:30pm
post #2 of

Yes, it can be halved. I know I have done that! icon_biggrin.gif

I do generally weigh out the powdered sugar but I would think that you could use a little less (2lbs) and it just would not be as stiff/thick. I mean you can add sugar or liquid to adjust the consistency with no problem so it should work. Right? (where's the little smiley with the hands up to say "I dunno" ?)

icon_biggrin.gificon_biggrin.gif

pinkflower1212 Posted 6 Aug 2009 , 4:52pm
post #3 of

A: Yes I just dump the entire 2lb bag in. you can always adjust with either more sugar or water.
B: Yes I half all the time when doing smaller batches of cookies

bobwonderbuns Posted 6 Aug 2009 , 4:54pm
post #4 of

Good! Thanks for the help! I'm going to play with it and make a few notes! icon_biggrin.gif

Kiddiekakes Posted 6 Aug 2009 , 5:30pm
post #5 of

Here in Canada Icing sugar..(Confectioners sugar) is sold at the grocery store in a 1 kg bag which is 2.2lbs.That is probably the reasoning behind her amounts...I just dump the bag in and it turns out perfect everytime..I have however tried to half the recipe and it didn't turn out so good for me...It was too runny and hard to get back to proper consistency...But hey!!! I am am a Goof sometimes..I probably didn't calculate the right numbers to half it!!

bobwonderbuns Posted 6 Aug 2009 , 8:43pm
post #6 of

Thanks Kiddiekakes! Here in the States the confectioners sugar is sold in 2 lb bags.

bobwonderbuns Posted 7 Aug 2009 , 2:51am
post #7 of

Okay I have another question -- has anyone ever put 1 TBSP corn syrup in with the water (substituting 1 TBSP water) when making this recipe? If so how did it turn out?

bonniebakes Posted 13 Aug 2009 , 2:32pm
post #8 of

bob - I have, and it was fine.

In fact, I've substituted up to a 1/2 of the water called for with corn syrup with no problems related to consistency or drying time or crust. I always use a corn syrup/water mix for the liquid as my "modified" version of Antonia74's royal icing.

bobwonderbuns Posted 14 Aug 2009 , 1:50pm
post #9 of

Thanks Bonnie! How does it dry -- sticky, shiny, hard? I guess I'm wondering what the differences are. icon_biggrin.gif

bonniebakes Posted 14 Aug 2009 , 2:24pm
Quote:
Originally Posted by bobwonderbuns

Thanks Bonnie! How does it dry -- sticky, shiny, hard? I guess I'm wondering what the differences are. icon_biggrin.gif




quite honestly, I have not noticed any differences at all in the way it dries... it's the same "hardness' as the original recipe (as far as stacking goes, and I assume eating it, too, but I don't' eat them iced). It's not any "stickier" at all, and I think they are a little bit shinier, but not as shiny as the glace' icing.

bobwonderbuns Posted 14 Aug 2009 , 2:50pm

Okay thanks! I'm going to give it a try! icon_biggrin.gif

Lcubed82 Posted 14 Aug 2009 , 3:52pm
Quote:
Originally Posted by bonniebakes

bob - I have, and it was fine.

In fact, I've substituted up to a 1/2 of the water called for with corn syrup with no problems related to consistency or drying time or crust. I always use a corn syrup/water mix for the liquid as my "modified" version of Antonia74's royal icing.




What is your reason for adding the corn syrup instead of/in place of some of the water?

bonniebakes Posted 14 Aug 2009 , 10:05pm

Linda - I started doing it to see if made the dried icing any shinier, because I liked the shiny look of the cookies frosted with glace' icing. I didnt' want to use the glace' recipe because it calls for milk and between food safety concerns (I know, the sugar makes it OK) and several dairy/milk intolerances in my family. I

guess I kept doing it because it is a little less matte, though not as shiny as the cookies posted on here that use glace'.

As I think about it, I've had less trouble with clogged small tips since I started using corn syrup in place of some of the water... I'm not sure why that would be, though....

antonia74 Posted 14 Aug 2009 , 10:51pm
Quote:
Originally Posted by Kiddiekakes

Here in Canada Icing sugar..(Confectioners sugar) is sold at the grocery store in a 1 kg bag which is 2.2lbs.That is probably the reasoning behind her amounts.




thumbs_up.gif Bang on! lol

bobwonderbuns Posted 15 Aug 2009 , 12:19am

Hey Antonia, what are your thoughts on all this??? icon_lol.gif

MissCathcart Posted 15 Aug 2009 , 12:33am

Sorry I'm not Antonia. Hope she'll see the thread.

I've wanted shinny Royal Icing for a long time, and am definitely going to use corn syrup. I've been painting with thinned down piping gel to get some shine.

antonia74 Posted 15 Aug 2009 , 12:53am

A) Can a 2 lb bag of powdered sugar be used or do I have to get out the scale and start weighing 2.25 lbs of powdered sugar?


You can certainly use your smaller bag of icing sugar...but be prepared to decrease the amount of water used to thin out the icing at the end.


B) Can this recipe be halved? (I'm thinking 1 lb powdered sugar, 3 TBSP meringue powder, 2/3 C water and 1/2 tsp cream of tartar)?


It can be halved, shouldn't cause any problems for you at all. (I did it a few times today myself, no prob. thumbs_up.gif )

As for the shiny icing, others have indeed added a tablespoon or two of corn syrup and that seems to work well. (I haven't tried it myself as I prefer the matte look. icon_smile.gif )

sunnigirl Posted 16 Aug 2009 , 2:25am

The first time I used Antonia's recipe, I got out my scales and weighed and measured. I ended up with a 2lb bag and 1 cup conf. sugar.
It has worked for me.

bonniebakes Posted 16 Aug 2009 , 7:48pm

Helen - please don't take offense because I use a modified version of your recipe... I LOVE your icing and you are one of my cookie heroes!

antonia74 Posted 17 Aug 2009 , 8:06pm

icon_confused.gif I'm not offended by that, sillypants! icon_lol.gif

Goodness, who would be?

TracyLH Posted 20 Aug 2009 , 11:59am

Oh, I love Antonia74's RI recipe! One thing of note is that her MP has vanilla already in it, but ours in the U.S. does not, so I add flavoring. I used to use 1 tsp. pure van. extract during the last minute of mixing and if I needed it to be white or in a pastel color, I used ¾ tsp. instead and balanced the color with Americolor Bright White. Now I use Clear Vanilla by Spices Etc. It is all-natural unlike the others I found. Sometimes I do their all-natural Lemon, Orange or Lime to name a few.

Her RI recipe is tops! I couldn't do my cookies without it. icon_biggrin.gif I think she is a queen for having shared it with all of us. icon_biggrin.gif

WildSugar Posted 20 Aug 2009 , 4:32pm

I made this for the first time yesterday and added a 1/2 t of orange extract. It was really good! It came out REALLY thick though...i had to thin it before i could pipe it. Is that normal? I may have just added too much powdered sugar though. I have 4lb bags of it and i didn't measure it out, just kind of eyeballed half! Lol!

DLo912 Posted 1 Sep 2009 , 5:22pm

This may be a dumb question, but when you add water to thin out the RI to spread it on the cookie, how much water do you all generally add? Let's assume that you have a cup of already made Antonia74's awesome RI... : )

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