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.

@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!

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.

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