i was wondering if anyone could tell me if this icing gets hard like regular royal icing? i want to use and icing that people can eat with out breaking teeth on it ...plus my kids wont even eat the flowers that i have done in royal icing before and thats bad cause they eat pretty much anything. lol

Thanks yall!!

It sets hard enough to stack the cookies, but not so hard that you'll break your teeth. It tastes wonderful too! I'll never use royal again on a cookie!

What is Antonia74 icing? Sorry newbie here.....

Here is a link to her recipe:

http://www.cakecentral.com/cake_recipe-1983-Royal-Icing-for-Decorated-Cookies.html

Thank you so much "jstritt"!

Does anyone know if you add flavor to it if you need to cut down the liquid or not? Or maybe it doesn't need flavor?

I thought Antonia74 recipe was royal icing
I am confused??

Yeah, I'm pretty sure it's royal icing.

I don't know why you guys don't want to PM me directly to ask , but I am always available to answer any questions you have about my recipe! I hope it's okay to butt in here to help out?

My recipe is a royal icing, but the technique is to thin it with water to make it easy to use and to eat. It is not a rock-hard, break your teeth icing. It takes to the cookie and is hard to the touch on top, so you can pack or stack the cookies when dry BUT it stays soft underneath because of the butter content in the cookies you are decorating.

So how does your icing hold up for flowers, etc. I was going to try it but didn't have any cream of tarter handy, so went with the Wilton recipe this time, but might try it next batch.

I use it for flowers in the thick consistency, i.e. not thinned with the extra water. It's perfect for me.

antonia74, of coarse you can butt in!!! The reason I didn't pm you was because I thought you might be busy seeing all the beautiful work you do!! But it's nice to know you don't mind if we pm you because I probably will! Thank you!

I just want to tell you all who haven't used antonia's icing, it's extremely good. I did cookies for the first time back in may for a baby shower and the mother ( which is my cousin), told me for x-mas all she wanted was those cookies with that frosting. It is an excellent recipe.

Please do PM me anytime. I'm on here at least once (okay okay, maybe even twice!) per day and I absolutely ADORE helping and learning from everyone!

Thanks yall. Im going to make some icing tomorrow to decorate the cookies that i made tonight.

and Antonia...im sorry that i didnt Pm you...until i read this i didnt even know that you could do that. :S

I used Antonia's icing on cookies last week (the texas bandana ones in my photos). I used red mmf on the bottom and piped with Antonia's. It was so easy to use and held up perfectly! I want to try making letters/words (ie Happy Birthday) ahead of time, let harden and transfer to the cake. I'm wondering if this recipe is the one to use for this, too.

I was curious is there was a subsitute for the cream of tartar? What happens if you don't use it?

Hi,
I just wanted to add that I have been adding a little lemon extract to the icing and it is YUMMY!!
JoAnn

I added about a tsp of Creme Bouquet to antonia74's recipe and it is awesome! Not to sweet! I've also added Lemon, Orange, and Vanilla to it before. They all taste great. But Creme Bouquet is my new fave!

Where do you get creme bouquet? I've never seen it anywhere.