Antonia's is great, I just add the 2 lb bag too.

ml

I always use the extra 4 oz, but then after it's made I usually need to add some water to thin it down to flooding consistency.

I would recommend holding back a bit on the water (maybe a tablespoon or two less) if you're only using the 2 lbs sugar, just to make sure you don't end up with it too thin.

Good luck, I think you'll love this icing - I know I do!

Laura.

I also love Antonias icing..I just added lemon extract to it and it tasted GREAT!!!!!
JoAnn

IS THIS ANTONIA's ICING RECIPE?

For those who are searching for Antonia's Icing Recipe

AND

For those who can, please confirm whether this is it.


I found this post from sgirvan.


This is the recipe from antonia that I use


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 thickened...about 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.


IS THIS ANTONIA's ICING RECIPE?

Yes, that's it here it is from the recipe section of CC.. Like I said I just added lemon extract to it and it was delicious!!!!!
JoAnn


Royal Icing for Decorated Cookies

Serves/Yields: about 6 cups of thick icing?
Prep. Time: 12 minutes
Cook Time:
Category: Frostings, Cookies!
Difficulty: Easy


This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.

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 thickened...about 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.
Source:
Contributed by: antonia74 on Monday, May 30. 2005 at 07:33:26

More Recipes of antonia74

Antonia's

~Diana~

I love antonia's cookie icing too. I found it harder to thin if I used her full recipe of 2 lb 4 oz... I did it first with only 2 lb of sugar and found it better to thin.

So, antonia's icing is my favorite.

Antonia's for me!

Can anyone please tell me if they've ever tried making Antonia's icing without the cream of tartar? I don't have any cream of tartar right now (and quite honestly don't feel like heading up to the grocery store tonight) and wonder if her icing will still work without it? What does the cream of tartar do to the icing anyway?

Thanks in advance!

Michele

Michele -- are you using Wilton meringue powder? That's what I use, and I noticed in the list of ingredients that it already contains cream of tartar so I just leave it out when I make Antonia's icing and it works fine. (I also like to add about a teaspoon of vanilla to the icing recipe).

Thanks so much, Cheesefairy! I am using Wilton's Meringue Powder and never thought to look at the ingredients!

Anyone out there use Wilton's too, but still add the extra cream of tartar that is listed in Antonia's recipe?

The first time I made Antonia's icing, I added cream of tartar like in the recipe (I hadn't thought to look at the Wilton ingredients at that point!) and didn't add vanilla. I don't know if it had anything to do with the cream of tartar or not adding vanilla, but I felt like after a few days, the hardened icing had a bit of a chalky taste to it. So every time after that, I've left out the cream of tartar and added vanilla when I made the icing, and maybe it's my imagination but now I really like the icing and think it tastes better than the first time I made it.

Is there any icing that dries really fast? I thought the Antonia's had a kind of woerd taste to it. I must be the only one.

I really like Antonia's icing, the only problem I had is that I find the meringue powder is kind of expensive up here.. So I use a glaze with corn syrup in it and it works really well too and is much cheaper. It dries hard enough to stack and doesnt take any longer to dry than Antonia's.
Liz

I have powdered egg whites, but no meringue powder. If I use that and add the cream of tartar and add my own flavoring, will that work in Antonia's recipe?

By the way, my can of powdered egg whites was $8/8oz... not so cheap here (my husband almost refused to buy it for me) but it has about 2 cups in the container, so maybe 32 tablespoons. Definitely not as cheap as whole eggs, but way more convenient.

I think the choice in icing here very much depends on what kind of decorating you want to do. I've used both types of icing, mostly Toba's at first because that's what I learned first. When I want to do "wet-on-wet" color techniques (see the cookies in my photos), I use Toba's. I always let it dry overnight before stacking and packaging, but that's not really any different than Antonia's. The icing remains soft to the tooth and doesn't require any special ingredients, so I think it's really nice. That being said, I've used Antonia's for the last several batches of cookies and I've gotten very nice compliments on them as well. I find that it dries fairly quickly, or at least dries enough for you to decorate on top after only about an hour. Both recipes IMO lose the bright shine that they have initially, so I'm not always as happy about the colors in Antonia's after it dries. Just my two cents.