I just made some antonia 's royal icing for cookies and they taste like yucky.. thick and wonder if you can put some kind of flavor like almond or vanilla in it? Do i need to put more water in it to make it thinner or not? Thank you
I'm assuming that the icing tastes bad.....yes you can add flavoring it won't hurt it. I do it all the time. You are supposed to thin the icing so you can flood the cookie after you outline with the thick. Start with a small amount of water....you can always add, but not take away HTH 
Don't go by what the icing tastes like on its own. It will taste fine on the cookies, but I don't like it at all on its own. Just ask my family who practically got drunk off of the icing the first time I made it! I kept adding more and more vanilla because it just tasted bad. Needless to say, it was an interesting Easter with my alcohol-laden cookies.
Personally I don't use royal on cookies anymore since discovering Toba Garrett's cookie icing. It tasted great, easy to use & dries nice w/o the hard texture of dried royal. If you haven't tried it it is truly the best! Hope you find what works best for you.
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired
In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
Sorry...it's because the meringue powder I purchase here locally already contains vanillin flavouring....an ingredient that I didn't realize Wilton and some other brands do NOT contain when I created my recipe years ago.
You can certainly add extract, but make sure it contains no oil. Royal icing dries slower and at worst can even break down when it is mixed with oil.
I've used Antonia's since I joined cc several months ago.
I use this recipe for outlining cookies and it's always perfect.
To flood cookies, I put some corn syrup into the final batch of Antonia74 icing and flavoring. This is sort of like Toba Garrett's glaze but dries faster.
I usually add something like butterscotch flavor (1/2 teaspoon of Lorann Oil) and it tasts great. My favorite is tangerine or lemon oil.
HTH --Marianne
Ooops...I forgot to say:
Thanks Antonia for the wonderful recipe!!
Sorry...it's because the meringue powder I purchase here locally already contains vanillin flavouring....an ingredient that I didn't realize Wilton and some other brands do NOT contain when I created my recipe years ago.
You can certainly add extract, but make sure it contains no oil. Royal icing dries slower and at worst can even break down when it is mixed with oil.
would you mind sharing the brand meringue powder you use. That sounds interesting to have the vanilla flavoring allready incorporated.
otherwise how much vanilla extract should i add to each batch of icicng.
Here's the link to the powder I buy. It's absolutely delicious! (You can also get it direct from the McCall's store, but I don't really care for that place anymore. They don't get my business! 
I'd rather pay a bit more at this awesome supplier who delivers as well:
http://www.goldaskitchen.com/merchant.ihtml?id=88&pid=3083&step=4
Golda's Kitchen Supply is my #1 favourite cake supplier around here. They are utterly amazing!!!
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