cakeastic Posted 15 Oct 2011 , 11:23am
post #1 of

So I have a lot of cookies to make for the upcoming week, but I dont know if I should use fondant or royal icing. Fondant makes cookie decorating much easier and more fun but doesnt taste really good since both the cookie and the fondant have plenty of sugar. And I see a lot of people using royal icing but its a bit difficult to get a perfect result with it. What do you think I should use?

7 replies
Lemmers Posted 15 Oct 2011 , 12:26pm
post #2 of

I would use whatever you are most comfortable with! Fondant CAN be quicker, however you still need to make sure it sticks whereas RI will stick all by itself.

If you have a large amount to do in not very much time, go with whatever you are familiar with icon_smile.gif

rlowry03 Posted 15 Oct 2011 , 7:02pm
post #3 of

Personally I don't think RI tastes that great either. I find anything with powdered sugar to be sickly sweet. So it's a toss up as far as taste for me. What sort of cookies are you doing? Intricate designs or a simpler look? I think you can do more detail with RI. But fondant doesn't require the drying time...

cakeastic Posted 15 Oct 2011 , 7:22pm
post #4 of

Actually Im doing angel cookies, Im planning to have their wings white and their "dress" yellow.

Im not a RI fan either, but the reason I have it in mind is because when I tried a fondant covered cookie the other day, all I tasted was that chemical taste from fondant and It had no sign of the actual cookie taste (though it looked absolutely amazing). I dont think RI is as overwhelming as fondant is. Anyway, Im thinking of rolling the fondant real thin and just go with it. Lol.

BlakesCakes Posted 16 Oct 2011 , 4:28am
post #5 of

I use fondant to cover my cookies all of the time--usually Satin Ice or FondX. I adhere it with a few dots of corn syrup if the cookies have cooled. I love it because the cookie stays moist and the fondant stays soft.

From the reaction of clients & my DH, I'll rarely, if ever, use RI again icon_lol.gif

Rae

shiney Posted 17 Oct 2011 , 9:42pm
post #6 of

you might consider RBC (Rolled Buttercream). it is quick and easy and taste wonderful. Real time-saver. You can pipe RI directly onto it.

Spooky_789 Posted 20 Oct 2011 , 8:13pm
post #7 of

Have you tried MMF or MRI on your sugar cookies?

When I'm using MMF (which you can flavor however you want), I put the cutout MMF onto the cookie directly from the oven, so no need to use corn syrup to help the MMF stick.

The MRI can also be flavored, but since it has butter in it, you get a bit tastier frosting then plain RI. And it doesn't dry rock hard. The top dries but under it stays soft. You can also flavor the MRI with vanilla or even a Lorann's flavoring or emulsion.

Last night I made NFSC with the Princess Cookie Emulsion. It was very tasty! I decorated a 1/3 with MRI (the Wilton skull cookie w/ greenish MRI), 1/3 with MMF (the Wilton ghost cookie) and the last third I'll decorate tonight with orange BC (the Wilton pumpkin cookie).

Spooky_789 Posted 20 Oct 2011 , 8:13pm
post #8 of

Have you tried MMF or MRI on your sugar cookies?

When I'm using MMF (which you can flavor however you want), I put the cutout MMF onto the cookie directly from the oven, so no need to use corn syrup to help the MMF stick.

The MRI can also be flavored, but since it has butter in it, you get a bit tastier frosting then plain RI. And it doesn't dry rock hard. The top dries but under it stays soft. You can also flavor the MRI with vanilla or even a Lorann's flavoring or emulsion.

Last night I made NFSC with the Princess Cookie Emulsion. It was very tasty! I decorated a 1/3 with MRI (the Wilton skull cookie w/ greenish MRI), 1/3 with MMF (the Wilton ghost cookie) and the last third I'll decorate tonight with orange BC (the Wilton pumpkin cookie).

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