Accidental Discovery W/ Antonias Icing

zoraya Posted 7 Dec 2006 , 12:59pm

I made the icing for cookies a few weeks ago and accidentally used cornstarch rather than cream of tartar. Everything worked out great and my cookies were beautiful. I didn't discover my mistake until I made it again and realized what I had done, so I made it correctly with cream of tartar. The problem I ran into was colors bleeding. When I made it with cornstarch, I didn't have to wait for it to dry completly before adding details. I didn't know this until the second time when I added my details before the icing was dry and the colors bled. So now I used cornstarch rather than cream of tartar every time and I also add 1 tbsp. of corn syrup for shine. Works perfectly!

MariaLovesCakes Posted 7 Dec 2006 , 1:07pm

post #2 of 30

Wow, how interesting? Thanks for sharing!

dodibug Posted 7 Dec 2006 , 1:17pm

post #3 of 30

When do you add the corn syrup? Do you whisk in the cornsyrup?

cakeatopia Posted 7 Dec 2006 , 1:36pm

post #4 of 30

Did it alter the taste?

thems_my_kids Posted 7 Dec 2006 , 1:51pm

post #5 of 30

I'm curious about the taste as well. Interesting!

zoraya Posted 7 Dec 2006 , 6:52pm

post #6 of 30

tasted exactly the same to me.
I added the corn syrup after the 10 minutes and beat for another 30 seconds.

sthrasher1 Posted 7 Dec 2006 , 7:48pm

post #7 of 30

Wow thanks for the great idea.

tayesmama Posted 7 Dec 2006 , 7:53pm

post #8 of 30

Hmm, this is very interesting. I will have to try it! Thanks for sharing!

shebaben Posted 7 Dec 2006 , 8:07pm

post #9 of 30

One dumb question - is this Antonia's royal icing or another one? Thanks! PAT

cryssi Posted 7 Dec 2006 , 8:09pm

post #10 of 30

I will also have to give this a try...shiny RI?? hmm...

zoraya Posted 7 Dec 2006 , 8:53pm

post #11 of 30

pat - yes its anotonias royal icing. sorry, didn't realize she had other icings on here as well.

nefgaby Posted 7 Dec 2006 , 9:05pm

post #12 of 30

Cool, thanks for sharing!! Will try too!

sjlarby Posted 7 Dec 2006 , 9:06pm

post #13 of 30

you can also make royal icing shiny by adding a little bit of food grade glycerine to it.

Nyma Posted 7 Dec 2006 , 9:12pm

post #14 of 30

How much cornstarch did you add?

Peeverly Posted 7 Dec 2006 , 9:29pm

post #15 of 30

okay, are we talking about corn starch or corn syrup. The first post said corn starch which would make sense because it looks like cream of tartar. Other posts refer to corn syrup which would also make sense because it would make the icing shiny. So.... which one is it? Corn starch which is a powder or corn syrup which is a clear liquid?? Thanks!!!

Nyma Posted 7 Dec 2006 , 10:15pm

post #16 of 30

I think is both, cornstarch so the color won't bleed and corn syrup to make it shiny... but hey I haven't done them

Zoraya can you help us here???

MarieAnna Posted 7 Dec 2006 , 11:54pm

post #17 of 30

Zoraya,

Thanks for those tips.

Happy Birthday!!

dodibug Posted 8 Dec 2006 , 12:35am

post #18 of 30

Thanks!

I think she accidentally put in cornstarch instead of cream of tartar and then put in corn syrup on purpose at the end of mixing to give it some shine!

Nyma Posted 8 Dec 2006 , 2:53pm

post #19 of 30

So! can I assume that the amount of cornstarch is the same as the tartar?????

Zoraya, where are you???

zoraya Posted 8 Dec 2006 , 6:30pm

post #20 of 30

I'm here, I'm here
I've been doing so many cakes and cookies lately that I haven't been able to get on here as much lately. Don't even have time to make myself a birthday cake!!
I substituted the same amount of corn starch for cream of tartar as called for in the recipe.
Then I added the corn syrup at the end to make the cookies shiny. I'm working on some now so I'll post a pic when done.

Nyma Posted 8 Dec 2006 , 6:41pm

post #21 of 30

Happy Birthday to you!!

Thanks for the information!!!