Royal Icing Is There A Difference For Cookies Or Cakes?
Decorating By mkerton Updated 17 Aug 2006 , 6:18pm by luv2cake
I recently made the Royal icing from Antonia74 for some cookies...and tonight is my class where we do the royal icing flowers and color flow........here is my question....I have looked at the recipes and they seems very similar (Antiona74 has 1 teaspon cream of tartar that the other does not have) I would love to use up what i have left but am debating....do i just need to make the Wilton recipe?
I use icing sugar and egg white and nothing else. I use this for run-outs, glueing, cookies, cakes etc. Never alter the recipe.
Yes there is a difference, certainly in the royal icing we cover the cakes with in the UK - this is much stiffer than what you would use on cookies. I've tried Antonia's royal icing and I personally don't like it. I find traditional royal icing made with powdered sugar, egg whites and a liquid (I use lemon juice to help cut the sweetness), far better for both cakes and cookies, but that's just me!
You can definitely use your leftovers for your cookies. You might even want to add some flavored extract to it to give it a flavor, otherwise it tastes like sugar.
Go for it! I hate wasting royal icing mainly because it has so much meringue powder in it and that stuff can get expensive.
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