Does this icing work well for pre made flowers?
Karen, sharing this receipt makes you supreme for sharing a receipt another person would secretly preserve ;o)
BTW, i think i have been using a very similar receipt, the ingredients are the same. Everytime i use it, i just think it doesn't need dehydrator. And the receipt was shared to me by another person.♡
What is it about this recipe that makes it quick-drying? Is it the cream of tartar?
@Julia M. Usher do you have any ideas about what would make SugarDeaux's recipe dry faster and could whatever it is be applied to RI made with pasturized egg whites?
Thank you for sharing your recipe. The kids at our church make cookie decorations every year, I am definitely trying this recipe. I'm hoping this will be easier one cookie at a time instead of doing multiple cookies.
Pip & Bakerloo...I cannot explain exactly why this icing dries as quickly as it does or resuces craters. Yes, I do believe the cream of tartar plays an important role. What i do know is that many batches of icing were made and experimented with by changing measurements, brands of ingredients, time mixing and other steps. The combo of the MP, cream of tartar and mixing time would be most important. Whatever, the reason for its quick drying and smooth surface-it works. ��
May I use pasteurized egg whites instead of the meringue powder in this recipe?
Hi Karen. I have used your royal icing recipe for years. I also think I remembered you having a smaller batch recipe too. If so would you mind providing a link for that one. I have been googling it and cannot locate it. I recently lost your recipe and thought I had the small batch with it too. Thank you in advance.
Ismellicing posted:May I use pasteurized egg whites instead of the meringue powder in this recipe?
Is the meringue powder essential in making this a quick dry icing?
I've never used corn syrup or cream of tartar in my RI, and my recipe is very similar to this. It gets really humid here in the Summer and flooded cookies need to dry overnight in order for me to package the next day. I'll have to give this a shot sometime!
Thank you so much for sharing! I will have to use my new Wilton I just bought before I can buy the CK. Can I use Lorann's Flavored Oils instead of the extract? They are all clear?
Question: what is the best consistency for writing with RI?
I'm going to try this icing because it takes forever for mine to harden. Do you think this would work well (become hard enough) if using a stencil without waiting days?
Hi Karen! Thank you for sharing your RI recipe. I've been struggling with icing craters way too much and I just don't know what else to do. I'm gonna try your recipe for sure! I just want to ask: can I just skip the Vanilla and Butter flavors? I use a MP that has a good taste so I currently don't add any extra flavor to my RI. But I guess if I don't add the flavors in using your recipe I'll get a very different consistence from the original. What can I use to subbstitute the Butter and Vanilla flavors?
@Julia M. Usher could you help me? I just saw Karen's last visit was in 2017, hope you're having a great day.
Thank you from advance!
Wow! Thank you so much for sharing this recipe!
Has anyone already used raw egg white instead of meringue powder? And if so, how much would that be?
regarding the flavoring. Can you use lemon juice instead of lemon flavor? I have seen a couple of recipes that call for lemon juice? also have no clear vanilla. Can I use regular vanilla extract?
I just want to say THANK YOU for this recipe! It is an absolute LIFESAVER! It has been so humid in Virginia, and I lost an entire set of cookies to the humidity and my icing not setting (4 days and still not dry!).
I have never had an issue with my RI, but I was in a pinch to get some custom cookies done for a real estate agent for tomorrow! I wanted to make sure the RI would dry completely.
I followed the directions exactly! The only thing I changed was using orange extract rather than the flavors it suggested. What a beautiful icing! It was so smooth and easy to thin down to the correct consistency. It made a very large amount that will help me fill additional orders before Valentine's Day.
As for the drying time...it was 9:00 PM. I flooded the cookies and sat down to wait. By 11:00 PM they were ready for my final details. I left them to sit on my counter before packaging in the morning.
This will 100% be my go-to recipe!
I have a hand mixer, as I cant seem to find a whisk attachment for my kitchen aid. Does a hand mixer work?
Will a hand mixer (kitchenaid) work instead of the whisk? I cant find the attachment sadly
@Kate Martin I can imagine that even a hand mixer works for this recipe. Try half the amount first so the hand blender will not get too warm. Half the amount worked for me, I tried it on my Easter cookies. good succeed