Antonia74 Royal Icing

Baking By traceyjade Updated 19 Oct 2009 , 4:10pm by aundrea

traceyjade Posted 22 Sep 2009 , 2:42pm
post #1 of 21

I just want to say thank you, thank you, thank you icon_biggrin.gif this is the easiest recipe ever, I am so glad I tried it! I just used it to make 180 bridle gowns and tuxes for a wedding and love the results. Now I have found a new love for cookie making....the possibilities are endless!!!

20 replies
Kiddiekakes Posted 22 Sep 2009 , 3:53pm
post #2 of 21

Yup..I just made a batch yesterday...Love this recipe!!!

cylstrial Posted 23 Sep 2009 , 1:57am
post #3 of 21

It's the best! I refuse to use anything else on my cookies!

Caike Posted 23 Sep 2009 , 2:04am
post #4 of 21

I absolutely agree... it saved my butt on the monogram project. icon_wink.gif

sarah0418 Posted 23 Sep 2009 , 2:19pm
post #5 of 21

I have to totally agree with all of you. I love Antonia74 royal!!!!!! It is all I use. I actually play with the flavoring combo a little bit too. I add butter flavoring and vanilla to it and it is SO yummy!
I actually just ordered a few new all natural flavorings from spices, ect. and I'm going to be trying those next!!!
But, yes...I LOVE this icing. It's so easy to use and it tastes great!

MrsL Posted 28 Sep 2009 , 6:32pm
post #6 of 21

Does this icing get hard enough that you can stack the cookies without messing up the decoration?

chelleb1974 Posted 28 Sep 2009 , 7:52pm
post #7 of 21

Yup, it does! Just make sure to let it dry thoroughly before packaging or stacking! I think the recipe recommends 24 to 48 hours. I believe mine took about 24 (with the A/C on).

Good luck! The recipe is awesome!

Joannah Posted 30 Sep 2009 , 7:11pm
post #8 of 21

I can't get my search recipe function to work and can't find the Antonia74 icing! Will someone please post it for me? I used to go to recipes and then search under icing but now I'll I can look at are recently added recipes.

MrsL Posted 30 Sep 2009 , 7:15pm
post #9 of 21

Antonia74 Royal Icing
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 thickenedabout 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.

Joannah Posted 30 Sep 2009 , 9:53pm
post #10 of 21


antonia74 Posted 2 Oct 2009 , 4:04pm
post #11 of 21

Wow, thanks guys! icon_biggrin.gif
I'm so happy everyone loves it. thumbs_up.gif

P.S. To thin to the proper "white-glue" consistency, I'd recommend about 1/4 to 1/3 cup of water for the above recipe. Just add it tablespoon by tablespoon until you get the results you want. My How-To link is below.

cookieswithdots Posted 3 Oct 2009 , 10:58pm
post #12 of 21

OK- I have a question. Worked on getting the icing right and that worked great. Once I have the bag ready to go, it seems like I am having problems with the icing leaking too quickly through the tip. I am keeping my bag in a cup on a damp paper towel. Just wondering how to handle that.


antonia74 Posted 4 Oct 2009 , 12:17am
post #13 of 21

If you're using a tiny detailing tip (#0,#1, #2) it shouldn't be thin enough to ooze out too much and I'd be storing it just like you said ---- with the elastic bands to keep the piping bags closed.

If you're using a larger tip to flood, I just rest a book on the table and put the piping bag resting upwards on it so that nothing flows out. thumbs_up.gif

When I'm first filling the bags, I usually twist the bag a few turns just under the coupler before inserting it into the glass to hold it while filling. Make sense?

vickymacd Posted 4 Oct 2009 , 12:33am
post #14 of 21

I only had a small batch leftover of this in white and was making a big batch of football cookies for our high school team, and just KNEW this icing is fool proof. So I made a batch of the brown and off I went decorating the cookies for the team.
It's the only one I use without fail.
Thanks for the great recipe! Been using it since I first saw it posted.

antonia74 Posted 4 Oct 2009 , 2:43am
post #15 of 21

Vicky! I have your April Fool's Grilled Cheese Sandwich cake saved in my favourites....hilarious! icon_lol.gif

vickymacd Posted 4 Oct 2009 , 11:07am
post #16 of 21

antonia74~ Thanks! Halloween is coming up....another 'holiday' my kids refuse to eat at home! I can't wait! But April Fools tends to be my master trickery still.

mom2x Posted 5 Oct 2009 , 6:39pm
post #17 of 21

Hi there,

If I wanted to make dark brown icing, do I just have to use colour or can I use cocoa powder?

If my memory is correct, I can only use cocoa powder for buttercream icing and not royal icing.



antonia74 Posted 6 Oct 2009 , 12:22am
post #18 of 21

I've had trouble in the past using cocoa to tint the royal icing brown. I found that it was patchy/speckled when it dried. (Not sure if it was my fault, or if others have had this happen as well? icon_confused.gif I chalked it up to it not being able to mix in thoroughly.)

I prefer Americolor Chocolate Brown and a drop of Americolor Super makes a really rich brown colour. thumbs_up.gif

miezimau Posted 16 Oct 2009 , 12:46pm
post #19 of 21

How many Cookies should I be able to Ice with 1 batch?
I want to make the Football themed cookies (Wilton Cookie Cutter Set) for our team that have the Football, Jersey, Pendant and Helmet in them.
We have about 20 kids on the team and I would like to make 4 cookies for each kid.

dinie Posted 19 Oct 2009 , 3:56pm
post #20 of 21

I covered 4 dozen cookies saturday got out to finish decorating and the brown dried all splotchie what went wrong? Getting ready to redo give me any advice before starting over.


aundrea Posted 19 Oct 2009 , 4:10pm
post #21 of 21

have you used the icing for RIT? how did it work for you? (or anyone)??

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