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A couple questions on Antonia74's Royal Icing

post #1 of 23
Thread Starter 
Okay, here's the link to her recipe: http://cakecentral.com/cake_recipe-1983-0-Antonia74-Royal-Icing.html

Now I'm wondering two things:

A) Can a 2 lb bag of powdered sugar be used or do I have to get out the scale and start weighing 2.25 lbs of powdered sugar?

B) Can this recipe be halved? (I'm thinking 1 lb powdered sugar, 3 TBSP meringue powder, 2/3 C water and 1/2 tsp cream of tartar)?

Thanks in advance!! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #2 of 23
Yes, it can be halved. I know I have done that! icon_biggrin.gif

I do generally weigh out the powdered sugar but I would think that you could use a little less (2lbs) and it just would not be as stiff/thick. I mean you can add sugar or liquid to adjust the consistency with no problem so it should work. Right? (where's the little smiley with the hands up to say "I dunno" ?)

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post #3 of 23
A: Yes I just dump the entire 2lb bag in. you can always adjust with either more sugar or water.
B: Yes I half all the time when doing smaller batches of cookies
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post #4 of 23
Thread Starter 
Good! Thanks for the help! I'm going to play with it and make a few notes! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5 of 23
Here in Canada Icing sugar..(Confectioners sugar) is sold at the grocery store in a 1 kg bag which is 2.2lbs.That is probably the reasoning behind her amounts...I just dump the bag in and it turns out perfect everytime..I have however tried to half the recipe and it didn't turn out so good for me...It was too runny and hard to get back to proper consistency...But hey!!! I am am a Goof sometimes..I probably didn't calculate the right numbers to half it!!

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post #6 of 23
Thread Starter 
Thanks Kiddiekakes! Here in the States the confectioners sugar is sold in 2 lb bags.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #7 of 23
Thread Starter 
Okay I have another question -- has anyone ever put 1 TBSP corn syrup in with the water (substituting 1 TBSP water) when making this recipe? If so how did it turn out?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #8 of 23
bob - I have, and it was fine.

In fact, I've substituted up to a 1/2 of the water called for with corn syrup with no problems related to consistency or drying time or crust. I always use a corn syrup/water mix for the liquid as my "modified" version of Antonia74's royal icing.
post #9 of 23
Thread Starter 
Thanks Bonnie! How does it dry -- sticky, shiny, hard? I guess I'm wondering what the differences are. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #10 of 23
Quote:
Originally Posted by bobwonderbuns

Thanks Bonnie! How does it dry -- sticky, shiny, hard? I guess I'm wondering what the differences are. icon_biggrin.gif



quite honestly, I have not noticed any differences at all in the way it dries... it's the same "hardness' as the original recipe (as far as stacking goes, and I assume eating it, too, but I don't' eat them iced). It's not any "stickier" at all, and I think they are a little bit shinier, but not as shiny as the glace' icing.
post #11 of 23
Thread Starter 
Okay thanks! I'm going to give it a try! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #12 of 23
Quote:
Originally Posted by bonniebakes

bob - I have, and it was fine.

In fact, I've substituted up to a 1/2 of the water called for with corn syrup with no problems related to consistency or drying time or crust. I always use a corn syrup/water mix for the liquid as my "modified" version of Antonia74's royal icing.



What is your reason for adding the corn syrup instead of/in place of some of the water?
post #13 of 23
Linda - I started doing it to see if made the dried icing any shinier, because I liked the shiny look of the cookies frosted with glace' icing. I didnt' want to use the glace' recipe because it calls for milk and between food safety concerns (I know, the sugar makes it OK) and several dairy/milk intolerances in my family. I

guess I kept doing it because it is a little less matte, though not as shiny as the cookies posted on here that use glace'.

As I think about it, I've had less trouble with clogged small tips since I started using corn syrup in place of some of the water... I'm not sure why that would be, though....
post #14 of 23
Quote:
Originally Posted by Kiddiekakes

Here in Canada Icing sugar..(Confectioners sugar) is sold at the grocery store in a 1 kg bag which is 2.2lbs.That is probably the reasoning behind her amounts.



thumbs_up.gif Bang on! lol
post #15 of 23
Thread Starter 
Hey Antonia, what are your thoughts on all this??? icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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