icing expereiment - royal vs glace

Baking By bonniebakes Updated 14 Feb 2014 , 12:56am by Kathy107

Melvira Posted 19 Jun 2010 , 5:13pm
post #31 of 51
Quote:
Originally Posted by bonniebakes

Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!




And that's what you get for thinking you could face off with it! icon_surprised.gif Sorry about that... I lost a VERY quick battle with my agbay one time. I accidentally bumped it with my fingertip and it split it way down so far I was afraid it would never heal! And I mean I barely touched it! icon_cry.gif

antonia74 Posted 21 Jun 2010 , 4:23pm
post #32 of 51

What a fantastic write-up! Thanks so much for posting this.
Tons of great info and comparisons here. thumbs_up.gif

Lcubed82 Posted 21 Jun 2010 , 4:45pm
post #33 of 51

Thank you for all the info!

I was using Antonia74's royal for all my cookies until I started having an issue last summer. I was having a terrible time with my lips burning and peeling. Then it got better. I made a bunch of cookies, and again lip issues. After another round (yes if it hurts, I always try again just to be sure!) I started to realize there was a connection.

I tried the GeminiRJ recipe, and had no problems. Biggest difference - there is no Merengue Powder in the glaze. After using the recipe several times, I have not had the burned/peeling lips.

As far as the sweetness, I use the Sugar Cookie V recipe that Cookie Crazy recommends. It has sour cream in it, so they have a different texture from the NFSC, and are not too sweet on their own.

bonniebakes Posted 21 Jun 2010 , 4:48pm
post #34 of 51

Melvira - yep... I definitely should've known better....


Helen - I am so thrilled that you found the information helpful! You have helped me so much over the lat few years, I am honored to be able to give you information! Your icing recipe and inspiring creations are what really prompted me to decorate cookies!!

luv2bake6 Posted 21 Jun 2010 , 9:57pm
post #35 of 51

Wow Linda! That's really a shame about your lips with the RI. Maybe you could try Powdered Egg Whites instead of Meringue Powder to make RI?

Lcubed82 Posted 22 Jun 2010 , 3:49am
post #36 of 51

That's a good thought. I guess they would be stable, just like MP? what about real egg whites?

GeminiRJ Posted 22 Jun 2010 , 11:44am
post #37 of 51
Quote:
Originally Posted by lcubed82

That's a good thought. I guess they would be stable, just like MP? what about real egg whites?




With real egg whites, you run the risk of salmonella...or some other similar bacteria. I know in the "old days" we didn't give this a thought!

antonia74 Posted 22 Jun 2010 , 12:53pm
post #38 of 51
Quote:
Originally Posted by lcubed82

That's a good thought. I guess they would be stable, just like MP? what about real egg whites?





Could it be that you're having a reaction to the cream of tartar in the meringue powder? It's a by-product of the wine industry....do you react to drinking wines or anything? (Besides the obvious reactions of course! icon_lol.gif )

You can use egg whites....I often do if I'm getting low on meringue powder. I use 6 oz of whites (that's 6 large egg whites) to replace the 5 T of meringue powder and the first batch of water.

I don't usually do the fresh whites for baby showers though, as pregnant women/children/elderly/low-immune systems have been warned not to consume raw egg whites as GeminiRJ pointed out.

Lcubed82 Posted 22 Jun 2010 , 2:41pm
post #39 of 51
Quote:
Originally Posted by antonia74

Quote:
Originally Posted by lcubed82

That's a good thought. I guess they would be stable, just like MP? what about real egg whites?




Could it be that you're having a reaction to the cream of tartar in the meringue powder? It's a by-product of the wine industry....do you react to drinking wines or anything? (Besides the obvious reactions of course! icon_lol.gif )




I wonder! I have used meringue powder before, and don't remember this reaction. I only use the Cof T in this recipe, not a regular part of my cooking. Without the CofT, this would be a standard Royal? What is the benefit of the cream of tartar?

Melvira Posted 22 Jun 2010 , 3:16pm
post #40 of 51

I can unfortunately think of only one 'semi-easy' way of testing that theory. Not that I wish you the pain if there IS a reaction, but it sure would be nice to find out what you're allergic to. (I'm assuming it's an allergic reaction anyway.)

When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this. icon_redface.gif Stress also triggers my kidney stones... guess what... hehehe.

bonniebakes Posted 22 Jun 2010 , 8:29pm
post #41 of 51
Quote:
Originally Posted by Melvira


When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this. icon_redface.gif Stress also triggers my kidney stones... guess what... hehehe.




I'm so sorry for you... but I laughed out loud when I read that post! That is toooo funny!

antonia74 Posted 22 Jun 2010 , 11:43pm
post #42 of 51
Quote:
Originally Posted by lcubed82


I wonder! I have used meringue powder before, and don't remember this reaction. I only use the Cof T in this recipe, not a regular part of my cooking. Without the CofT, this would be a standard Royal? What is the benefit of the cream of tartar?




It acts as a volumizer when whipping up egg whites/powder, but no.....it's not mandatory, try omitting it. (Some people say it helps the royal icing to harden, but I've never found that. It's the proper liquid/powdered sugar ratio that does that IMHO. icon_smile.gif )

GeminiRJ Posted 23 Jun 2010 , 1:04am
post #43 of 51
Quote:
Originally Posted by Melvira

When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this. icon_redface.gif Stress also triggers my kidney stones... guess what... hehehe.




Hmmmm...are our MIL's related? I don't get cold sores or kidney stones, but migraines can be a problem!

luv2bake6 Posted 23 Jun 2010 , 5:01am
post #44 of 51

Yikes!! I seem to get both on the days we go to the in-laws!

frankdiabetes Posted 5 Jul 2010 , 5:22pm
post #45 of 51
Quote:
Originally Posted by bonniebakes

Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!




Until this post, I thought you were referring to the musical instrument. I was like, I know they're double stringed, but jeez...

Thanks for this post! I switch between glace and royal and still can't seem to decide which I like better.

bonniebakes Posted 7 Jul 2010 , 8:40pm
post #46 of 51
Quote:
Originally Posted by frankdiabetes

Quote:
Originally Posted by bonniebakes

Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!



Until this post, I thought you were referring to the musical instrument. I was like, I know they're double stringed, but jeez...




that's so funny! I'm a clutz... a bull in a china shop for sure, but I think I'd even have trouble hurting myself with a mandolin instrument!

infinitsky Posted 6 Nov 2010 , 3:12pm
post #47 of 51

bonnie I just like to thank you as you saved me and answered a lot of questions about comparing GI and RI. icon_smile.gif
Beside since we are officially in the cookie season, I thought to give this thread a bump, because so many CC'ers can use this info.

bonniebakes Posted 10 Nov 2010 , 5:14pm
post #48 of 51
Quote:
Originally Posted by infinitsky

bonnie I just like to thank you as you saved me and answered a lot of questions about comparing GI and RI. icon_smile.gif
Beside since we are officially in the cookie season, I thought to give this thread a bump, because so many CC'ers can use this info.




glad it helped!

rlowry03 Posted 20 Oct 2011 , 1:32am
post #49 of 51

I know this post is old but I ran across it in a search and found it to be soooo helpful! Thanks for doing this experiment!

bonniebakes Posted 26 Oct 2011 , 6:56pm
post #50 of 51

you're welcome! I'm glad it helped!

Kathy107 Posted 14 Feb 2014 , 12:56am
post #51 of 51

AThis experiment was great. I am going to try glace again. Has anyone tried meringue powder buttercream?

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