Hello,
1. Anyone know what I can add to Royal icing to the colors dry shiny on the cookies.
2. Also is it ok to add the candy oil flavorings/extracts to it?
3. And what does creme bouqet taste like?
Thanks
1. I add a touch of glycerin to my RI recipe and it adds a _bit_ of shine.
2. I've never used candy oils with RI. I do always add extracts to my RI. Incorporate at the very end of the mixing.
3. Creme bouquet tastes a little bit vanilla and citrus-y. Maybe a _tiny_ bit like cream cheese, but not too much. You really have to try it and decide for yourself. Some people LOVE it and others HATE it. I like it, but don't like it with everything, or in combination with some cake flavors. A friend of mine uses it in EVERYTHING. I swear she must dab it behind her ears, too!
1. I add a touch of glycerin to my RI recipe and it adds a _bit_ of shine.
2. I've never used candy oils with RI. I do always add extracts to my RI. Incorporate at the very end of the mixing.
3. Creme bouquet tastes a little bit vanilla and citrus-y...
A friend of mine uses it in EVERYTHING. I swear she must dab it behind her ears, too!
LOL
You can use color-flow icing for cookies, and it dries with a nice shine and it is as hard as royal.
I just used Alice's cookie icing last week for the first time - loved it! And it was nice and shiny. Dries hard enough to stack, but stays soft when you bite into it. Here's the recipe link:
http://www.cakecentral.com/cake_recipe-1961-Alices-Cookie-Icing.html
Here's the cookies I made with it:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=679223
It doesn't show as well, but they are shiny. Because it has butter in it, you could probably use flavour oils in it.
I love creme bouquet! When I first got the bottle, I would pick it up and smell it every time I walked into the kitchen! Hard to describe it, though, I guess you just have to smell it for yourself.
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