Hi, I'm redirecting a great question spotted elsewhere on this site into this forum so it gets more visibility and the maximum amount of response. Can you help Kim out?
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Were you in my kitchen today? Having the same frustration and one reason why I stay away from RI. It is very frustrating, Can't wait to see if anyone has the ultimate RI recipe- guaranteed to work any weather , anytime and do both border and flooding. And only using real egg whites...... that's a tall order! xxxxxxvery frustrated( for the 3rd time) /disappointedxxxxxxxx
Tina...You said you "stay away" from Royal Icing? What do you use to decorate your cookies? I'm off to my "second kitchen" aka "the bakery" to perform some miracles....cuz that's about what it feels like...people think we are Picassos and can make anything happen....LOL ...Oh well...I won't complain. 
Kim if your check my clips I mostly use fondant. There are few of us but it is much more relaxing and a creative outlet.
Originally Posted by Kims Kookies:
Tina...You said you "stay away" from Royal Icing? What do you use to decorate your cookies? I'm off to my "second kitchen" aka "the bakery" to perform some miracles....cuz that's about what it feels like...people think we are Picassos and can make anything happen....LOL ...Oh well...I won't complain.
Tina at Sugar Wishes posted:Kim if your check my clips I mostly use fondant. There are few of us but it is much more relaxing and a creative outlet.Originally Posted by Kims Kookies:Tina...You said you "stay away" from Royal Icing? What do you use to decorate your cookies? I'm off to my "second kitchen" aka "the bakery" to perform some miracles....cuz that's about what it feels like...people think we are Picassos and can make anything happen....LOL ...Oh well...I won't complain.
I am new here and I just saw this old post of yours. I have always wanted to learn to work with fondant, but all I have ever eaten did not taste good. Do you have a recipe you could share that is good tasting? I am sure yours is.
Rachel Boothe posted:Tina at Sugar Wishes posted:Kim if your check my clips I mostly use fondant. There are few of us but it is much more relaxing and a creative outlet.Originally Posted by Kims Kookies:Tina...You said you "stay away" from Royal Icing? What do you use to decorate your cookies? I'm off to my "second kitchen" aka "the bakery" to perform some miracles....cuz that's about what it feels like...people think we are Picassos and can make anything happen....LOL ...Oh well...I won't complain.
I am new here and I just saw this old post of yours. I have always wanted to learn to work with fondant, but all I have ever eaten did not taste good. Do you have a recipe you could share that is good tasting? I am sure yours is.
@Rachel Boothe, I'm tagging @Tina at Sugar Wishes so she sees your question. Without tagging her, she's unlikely to see it. You tag on Cookie Connection with an @ function, just as you do on Facebook. (BTW, Tina seems to work more often with royal icing these days.)
Julia M. Usher posted:Rachel Boothe posted:Tina at Sugar Wishes posted:Kim if your check my clips I mostly use fondant. There are few of us but it is much more relaxing and a creative outlet.Originally Posted by Kims Kookies:Tina...You said you "stay away" from Royal Icing? What do you use to decorate your cookies? I'm off to my "second kitchen" aka "the bakery" to perform some miracles....cuz that's about what it feels like...people think we are Picassos and can make anything happen....LOL ...Oh well...I won't complain.
I am new here and I just saw this old post of yours. I have always wanted to learn to work with fondant, but all I have ever eaten did not taste good. Do you have a recipe you could share that is good tasting? I am sure yours is.
@Rachel Boothe, I'm tagging @Tina at Sugar Wishes so she sees your question. Without tagging her, she's unlikely to see it. You tag on Cookie Connection with an @ function, just as you do on Facebook. (BTW, Tina seems to work more often with royal icing these days.)
Thank you so much.
Hi Tina @Tina at Sugar Wishes and Kim @Kims Kookies, I only use fresh egg white at Royal Icing too. I've been angry with that a lot, but since I found the Quick Dry Royal Icing from SugarDeaux, I always just use it! Without problems! 
https://cookieconnection.julia...uick-dry-royal-icing
@Icingsugarkeks I read your comment about using Sugardeaux's Royal Icing recipe and I have a question. I am about to try it and the instructions say to add an additional tsp of corn syrup for a shinier look of the icing. Have you tried this and, if so, do you know whether this causes the icing to dry more slowly? I am excited to try the recipe and I don't want to do anything that might take away from its fast dry time It does not say in the recipe that adding this extra tsp will make it dry more slowly, but I just want to be sure. Thanks.
@Rachel Boothe Thanks for your question.
Well, when I discovered the recipe, I first made it "suitable" for myself. That means to try it out, I halved the amount first and I had to convert the meringue powder to real chicken egg white, since I only use this. After doing research on the Internet, I came up with this recipe: (half amount)
- 500g powdered sugar
- 135g egg white
- 0.375 teaspoon of tartar / citric acid
- 0.5 teaspoon of butter flavor
- 1 teaspoon of lemon flavor
- 0.5 tablespoons of syrup
I left out the butter flavor because it tastes too artificial. (Everyone can do as he wants) I used the syrup and the icing also shone beautifully! However, it is true, it dries more slowly.
Depending on what I need it for, I've already used it without the syrup. Especially if you want to paint the icing, it got better with me without the syrup !!
The mixing time took me about 5 minutes. I think maybe the real egg white was the reason. I just try a lot and enjoy until I have what I need.
I found storage in the fridge very beneficial! It settles as much as it doesn't. I only had to stir it briefly and could use it again directly. If you have any questions, feel free to ask. (Sorry, my english is not good...)
Icingsugarkeks posted:@Rachel Boothe Thanks for your question.
Well, when I discovered the recipe, I first made it "suitable" for myself. That means to try it out, I halved the amount first and I had to convert the meringue powder to real chicken egg white, since I only use this. After doing research on the Internet, I came up with this recipe: (half amount)
- 500g powdered sugar
- 135g egg white
- 0.375 teaspoon of tartar / citric acid
- 0.5 teaspoon of butter flavor
- 1 teaspoon of lemon flavor
- 0.5 tablespoons of syrup
I left out the butter flavor because it tastes too artificial. (Everyone can do as he wants) I used the syrup and the icing also shone beautifully! However, it is true, it dries more slowly.
Depending on what I need it for, I've already used it without the syrup. Especially if you want to paint the icing, it got better with me without the syrup !!
The mixing time took me about 5 minutes. I think maybe the real egg white was the reason. I just try a lot and enjoy until I have what I need.
I found storage in the fridge very beneficial! It settles as much as it doesn't. I only had to stir it briefly and could use it again directly. If you have any questions, feel free to ask. (Sorry, my english is not good...)
Thank you so much. I am trying the recipe today. Thank you for providing how to make half the amount. I had been wondering how to do that. I did not know if it was okay to just half the ingredients of if something else needed to be done. Also, your English is excellent!
@Rachel Boothe
Thanks!!
I am happy if I could help you and I am very curious what you will say about this icing ...!
(if it is too thick, a few drops of water will help you and if it is too thin for you, just take some icing sugar)
(if it is too thick, a few drops of water will help you and if it is too thin for you, just take some icing sugar)
Icingsugarkeks posted:@Rachel Boothe
Thanks!!I am happy if I could help you and I am very curious what you will say about this icing ...!
(if it is too thick, a few drops of water will help you and if it is too thin for you, just take some icing sugar)
Thank you. I made the icing yesterday and added an extra 1/2 cup of powdered sugar to make it stiff. Then I thinned down. I decorated some cookies and so far I like it.
That pleases me!!
I find it very beneficial that it can be kept in the fridge for a long time!
Merry Christmas to you and your family!!
Icingsugarkeks posted:That pleases me!!
I find it very beneficial that it can be kept in the fridge for a long time!Merry Christmas to you and your family!!
Merry Christmas to you too!
Thank you so much dear Rachel!! 😘
@Rachel Boothe
I am surprised to hear you use 135 grams per 500 grams of sugar. The usual instructions of the egg white powder manufacturers is 10 grams per 300 to 500 grams of sugar. Did I miss something?
@Pat Habsburg posted:I am surprised to hear you use 135 grams per 500 grams of sugar. The usual instructions of the egg white powder manufacturers is 10 grams per 300 to 500 grams of sugar. Did I miss something?
Hi, @Pat Habsburg, I'm tagging @Icingsugarkeks so she sees your question. I think it's intended for her, and, if you don't tag, she may not see it since she did not initiate this thread.
@Julia M. Usher posted:Hi, @Pat Habsburg, I'm tagging @Icingsugarkeks so she sees your question. I think it's intended for her, and, if you don't tag, she may not see it since she did not initiate this thread.
Oh Thank you Julia! I haven't been here on the site for a couple of days! I have a new pet (of necessity), which is very busy ... (my son's cat 
... 
)
@Pat Habsburg posted:I am surprised to hear you use 135 grams per 500 grams of sugar. The usual instructions of the egg white powder manufacturers is 10 grams per 300 to 500 grams of sugar. Did I miss something?
Yes, the 10 g refers to protein powder ... (plus water!)
I needed a recipe for raw egg white and calculate it out for myself. I weighed an average egg white and adjusted it for everything else. This recipe works very well for me. I think you now understand how I meant that? 
And sorry, my English is not good, maybe that's why the misunderstanding? @Pat Habsburg
@Icingsugarkeks posted:Yes, the 10 g refers to protein powder ... (plus water!)
I needed a recipe for raw egg white and calculate it out for myself. I weighed an average egg white and adjusted it for everything else. This recipe works very well for me. I think you now understand how I meant that?
Just to be clear - so the 10g is the weight of the egg white powder, and the 135g is the weight of the powder plus water??
@Julia M. Usher posted:Just to be clear - so the 10g is the weight of the egg white powder, and the 135g is the weight of the powder plus water??
No, not directly. I only wanted to refer to Pat`s 10 g ...
So I think my answer was wrong because of that !! Sorry!!
At that time I googled for a long time and found a note on some protein powder can (I no longer know the brand) how much fresh protein the content corresponds to. Then I weighed an average egg and came to 30g. From these hints, I calculated and applied this composition for half the amount, which worked well for me.
At that time I came to 9 raw egg whites with 6 tablespoons of meringue powder plus 5 oz of water. That corresponded to (at 30g per egg white) 270g. Since I have given half the amount, the 135g came together, which in this case either means the powder and the water together or the clear egg white, as stated in the calculated recipe.
I googled again today and approached the bill differently. I looked on the Internet to find out how many grams of powder and how many g / ml of water make exactly one egg white. I came across a statement from:
4 g powder + 28 ml water = 1 fresh egg white = 32 ml / g mass
6 tbsp meringue powder (approx. 90 ml) + 150 ml (5 oz) water results in a mass of 240 ml / g. If you divide that by the 32 ml / g that an egg weighs, you get 7.5 clear egg white. Half the amount = 3.75 egg whites
3.75 egg white x 32 ml / g per egg white results in a mass of 120 g this time.
So I think that the quantities of the various protein powders are not the same everywhere? Or, of course that can also be, I have a huge calculation error somewhere?!? 
The new calculation (with half the amount):
- 500 g of powdered sugar
- 120 g of fresh egg whites
- 0.375 teaspoons of tartar
- 1/2 teaspoon butter flavor
- 1 teaspoon lemon flavor
- 1/2 tbsp light corn syrup
Maybe someone who uses meringue powder knows whether the package says how many raw eggs it contains?
I hope it helps and my english is understood ??...