Royal Icing Alternative?
Baking By Dollys_Delectables Updated 16 Feb 2013 , 4:55pm by Dollys_Delectables
AHi... I am a newbie cookie decorator and need some advice. I'm not a fan of royal icing for taste, so I'm wondering what is the best alternative. Does anyone decorate cookies with melted candy coating? What are the pros/cons to using that? And what about glaze icing, pros/cons? I know it doesn't dry as hard as RI, but is it at least hard enough to where you can stack the cookies without ruining them? TIA!
I have just recently discovered poured fondant which i really enjoy.I also use buttercream and like that because it crusts up.
I use the glaze icing. Love it. Works great for me.
I use glace icing or glaze. It can be flooded like royal icing, but usually I apply the glaze with a pastry brush and let dry overnight. The Santa cookies in the first picture below were glazed; the beards are royal icing, the hats were painted (food color and vodka), and the faces were done with fine point food markers. For full disclosure, my mother did the faces, she's the real artist. The Santa cookies in the second picture were done totally with glaze. Sparkles are edible glitter.
Pros
Tastes great
Dries hard enough to draw or paint on
Can be flooded just like royal icing
Cons
Takes a long time to dry
Recipe
1/2 cup milk
1/2 cup light corn syrup
1 teaspoon clear extract (your choice -I usually use clear vanilla or lemon)
gel food coloring or paste food coloring
Poured Fondant
6 cups confectioners' sugar, sifted (about 1 1/2 lbs.)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon clear almond extract (may substitute any clear flavor, lemon is also delicious)
food coloring, if desired
Directions:
1.Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
2.Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
3.Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
4.Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish
I use a recipe that's kind of a combo of glaze and royal. It doesn't dry as rock hard as classic royal icing, but it's sturdy enough for detailing, plus with the flavorings I add I think it's yummy!
- 5 tablespoons meringue powder
- ¾ teaspoon cream of tartar
- ¾ cup warm water
- 2 pounds powdered sugar
- 2 tablespoons light corn syrup
- 1 teaspoon glycerin
- 12 drops white gel food coloring
- 1 teaspoon oil-free clear vanilla extract
- ½ teaspoon oil-free clear almond extract
- ¼ teaspoon oil-free clear LorAnn's sweet buttery dough flavoring (optional)
- Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
- In a separate bowl, sift the powdered sugar.
- Add the water mixture to the sugar and mix for one minute.
- Add the corn syrup, glycerine, food coloring and flavoring.
- Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
A
Original message sent by sugarkissed_net
I use a recipe that's kind of a combo of glaze and royal. It doesn't dry as rock hard as classic royal icing, but it's sturdy enough for detailing, plus with the flavorings I add I think it's yummy!
Ingredients [LIST] [*] 5 tablespoons meringue powder [*] ¾ teaspoon cream of tartar [*] ¾ cup warm water [*] 2 pounds powdered sugar [*] 2 tablespoons light corn syrup [*] 1 teaspoon glycerin [*] 12 drops white gel food coloring [*] 1 teaspoon oil-free clear vanilla extract [*] ½ teaspoon oil-free clear almond extract [*] ¼ teaspoon oil-free clear LorAnn's sweet buttery dough flavoring (optional) [/LIST]
Instructions [LIST=1] [*] Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps. [*] In a separate bowl, sift the powdered sugar. [*] Add the water mixture to the sugar and mix for one minute. [*] Add the corn syrup, glycerine, food coloring and flavoring. [*] Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed. [/LIST]
Thanks so much! I will definitely have to try that! :)
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