Originally Posted by ruthi
bonniebakes - how do you modify antonia's RI? how much corn syrup and how does it change it? does it go on more smoothly, less air bubbles, and what about drying time????? your cookies are breathtaking, and real inspiration
ruthi - thank you!!
I add anywhere from a few teaspoons to 1/3 cup, depending on the effect I'm looking for and what I'm doing (less for cookies that I'm mailing or want a more matte finish, more for cookies that I want shiny or don't have to be mailed somewhere).
I've added up to around 1/3 cup (in place of water in the recipe) without any noticeable effect on the consistency or drying time of the icing.
If I'm using more than a few teaspoons, I mix the water, meringue powder and cream of tartar as in Antonia74's recipe, but with less water (that I'll replace with corn syrup). Then, after I start the mixer with the powdered sugar added, I add the corn syrup to the mix. If I'm only adding a little bit for some shine, I just do the regular recipe, and then squeeze in a little corn syrup about 5 minutes into the mixing.
I also add flavoring to that recipe... usually one of the natural flavors that I have from Spices etc.