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View Full Version : Royal Glaze Rocks! Thank you DippinPops Michelle!



lov2bake
May 24th, 2012, 03:47 PM
Followed your recipe exactly and it turned out great!
Wonderful to work with
Dried without bleeds or blotches
Sa-mooooth!
Exactly what I've been looking for: Royal Icing with a soft bite.
Cookies served at a lunch for 40 and everyone LOVED it!
I find many people are afraid pretty cookies will break their teeth or taste bad.
With RG or CS, the fear of pretty cookies is being conquered one cookie at a time :o
Love at First Bite!

Thanks so much for creating and sharing your Royal Glaze Michelle!:clap:

Izel
May 24th, 2012, 05:25 PM
I'm in love with it to, It's the only thing is use.

sherylbusse
May 24th, 2012, 08:00 PM
Do you use the cream of tartar if you're MP has cream of tartar in it already? I use the CK brand MP and it has COT in it already, so just wondering if you add additional or just leave it out? I haven't tried Michelle's recipe yet, but it's on my list as soon as I finish using up what I have made already. Just needed to know if I need to go get some COT first!

DippinPops
May 25th, 2012, 01:52 AM
Aawww thanks - and you're welcome!

I do add COT even though the MO has it as well.

lov2bake
May 25th, 2012, 10:54 AM
Do you use the cream of tartar if you're MP has cream of tartar in it already? I use the CK brand MP and it has COT in it already, so just wondering if you add additional or just leave it out? I haven't tried Michelle's recipe yet, but it's on my list as soon as I finish using up what I have made already. Just needed to know if I need to go get some COT first!

Sheryl, I DIDN'T add the extra COT the first time I tried it and the icing was terrible without it. Too soft to work with. Remember, you are adding CS and glycerin so you need the additional COT to help it hold its shape. Follow the recipe to the letter and you will be happy the first time you use it!

sherylbusse
May 25th, 2012, 01:01 PM
great thanks!

Janine
May 29th, 2012, 08:10 PM
Gotta agree with Barbara! DippinPops Royal Glaze is my go-to icing and everyone just loves it!

lmcgmsing
May 30th, 2012, 11:03 PM
So...If I wanted to try making this Royal glaze, where would I find the recipe??????

sweetjane
May 31st, 2012, 12:58 AM
I'd like to know too!!!

DippinPops
May 31st, 2012, 01:57 AM
I use this icing as is to flood & detail but you can use less water if you want it thicker, or water it down more but I would do that while coloring.

Whisk together 3/4 cup warm water, 5 TBS meringue powder (be sure to shake the can first), and 3/4 tsp cream of tartar for 30 seconds. Be sure all little lumps are dissolved.

Sift a 2 pound bag of powdered sugar into mixing bowl (I have a 5qt KA), add liquid and mix on low (paddle) for 10 minutes. (I pre-sift the sugar but a lot of people don't.) After a minute or so of mixing, add 1/4 cup of light corn syrup while it is mixing. I also add in 1 Tbs glycerine at the same time - the c/s and glycerine make the icing softer to bite into, but it doesn't affect stackability. You also want to scrape down the bowl about a minute after adding the syrup, then you can let it go the rest of the time. (I also add 12 drops of white coloring to make it nice and white/opaque, and 1/2 tsp vanilla and 1/2 tsp butter flavoring but use whatever you like). I am also convinced that the glycerine keeps the icing from bleeding/blotching... have never had an issue, knock on wood!

That's it! I put it all in a gallon ziplok, then snip the corner & squeeze out enough at a time to mix my colors - cover the open hole with a damp paper towel or something so it doesn't crust. You can also freeze this. I use the same to outline & flood - outline, then flood right away so I don't get the "look" of an outline. Lately I have been freezing in 8oz and 2oz amounts (all air out & flattened) so if I need a large bottle I grab an 8oz bag, or a 2oz bottle I just grab a 2oz bag - works great for me, and it thaws (in the bag) pretty quickly this way. Make sure to double bag, or put them in Tupperware for extra protection. I have also recently found that refrigerating works too!

I have found this icing to dry in around 8 hours or less (much less for minis), and have never had bleeding or blotching issue Makes about 5 cups.

That's it : )

finalstopforme
May 31st, 2012, 02:02 AM
This was copied and pasted from another post. Try it you will LOVE it!

"Thanks Janine. I think I will try less water this next time around. I can always add more!

Sheryl I copied and pasted this from another post. This is the recipe I used last night. My suggestion would be to start with less water and add more. I am thinking you will know as it mixes when to add more. It was so simple!

Whisk together 3/4 cup warm water, 5 TBS meringue powder (be sure to shake the can first), and 3/4 tsp cream of tartar for 30 seconds. Be sure all little lumps are dissolved.

Sift a 2 pound bag of powdered sugar into mixing bowl (I have a 5qt KA), add liquid and mix on low (paddle) for 10 minutes. (I pre-sift the sugar but a lot of people don't.) After a minute or so of mixing, add 1/4 cup of light corn syrup while it is mixing. I also add in 1 Tbs glycerine at the same time - the c/s and glycerine make the icing softer to bite into, but it doesn't affect stackability. You also want to scrape down the bowl about a minute after adding the syrup, then you can let it go the rest of the time. (I also add 12 drops of white coloring to make it nice and white/opaque, and 1/2 tsp vanilla and 1/2 tsp butter flavoring.)

That's it! I store it in a gallon ziplok (or a bunch of smaller ones to make color mixing easier) until ready to use - just stir it up good, and add a little water at a time to desired "runniness.". You can also freeze this. I use the same to outline & flood - outline, then flood right away so I don't get the "look" of an outline.

I have found this icing to dry in anywhere from 8 to 10 hours (even less for minis), and have never had bleeding or blotching issue Makes about 5 cups.

My name for this "revised-revised" icing is Royal Glaze : )"

sweetjane
May 31st, 2012, 02:14 AM
Thank you SO much Michelle, I can't wait to try it..:happy:

DippinPops
May 31st, 2012, 02:40 AM
Thank you SO much Michelle, I can't wait to try it..:happy:

Sure : ). Hope it works for you in FL - someone mentioned trying it a little differently for high humidity - there's a thread somewhere... Janine maybe? Or maybe it was that she added an extract with oil in it & thought it was a humidity issue...?

sherylbusse
May 31st, 2012, 10:37 AM
I made my first batch last nite. Perfect for piping straight from the mixer. Cookies are drying now, but I don't have any extra so I could taste/bite it on the cookie. My husband (AKA the cookie bandit) swooped in and ate all the extras I baked right from the oven .But I like the taste straight from the mixer! Kinda reminds me of "7 minute frosting". I may have to just be short a cookie and taste one!! It did handle very nicely!

morganshelby
May 31st, 2012, 11:04 PM
Michelle thanks for the recipe. I'm going to try it out this weekend on some cookies for the house. Can't wait to see how it turns out!