Best 4 Wilton Royal Icing Recipes
In the realm of cake decoration, Wilton royal icing stands as a versatile and delectable medium that allows bakers to transform ordinary confections into stunning works of art. Its smooth, firm texture provides a perfect canvas for intricate details and vibrant colors, while its sweet and subtly vanilla flavor complements a wide range of cakes, cupcakes, and cookies. Whether you're a seasoned cake decorator or just starting your culinary journey, this definitive guide to Wilton royal icing will equip you with the knowledge and techniques to create stunning edible masterpieces that will impress and delight your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
WILTON ROYAL ICING
I did the Wilton cake decorating course last year and this was the recipe for Royal Icing we used. It dries hard and is great for writing and flowers that will keep for weeks if stored in an airtight,it means you can make these well in advance. Keep them away from strong light as any colours will fade. Keep equipment grease free, or you will end up with a soupy mess.
Provided by C.C619
Categories Dessert
Time 12m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place sugar and Meringue powder in a bowl and stir at low speed.
- Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
- To prevent drying out, keep the bowl and icing tips covered with a damp towel.
- Will keep for two weeks stored in the fridge.
- Whip again before using.
Nutrition Facts : Calories 622.4, Sodium 3.9, Carbohydrate 159.6, Sugar 156.5
WILTON'S ROYAL ICING
Make and share this Wilton's Royal Icing recipe from Food.com.
Provided by the6-sranch
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
Nutrition Facts : Calories 588.2, Sodium 3.9, Carbohydrate 150.8, Sugar 147.9
ROYAL ICING WITH EGG WHITES
This decorating icing is very stiff and hardens as it dries.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy. Add 1/4 cup of the sugar and mix well. Gradually add the remaining 3 3/4 cups sugar, beating on low speed and scraping down the sides.
- Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. Add water, a few drops at a time, to thin it to the consistency appropriate for the kind of decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the consistency that works best for you. Store icing at room temperature in an airtight glass or metal container. It should be used within two days.
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
Tips:
- Always use fresh egg whites for the best results.
- Make sure the bowl and beaters are completely clean and free of any grease.
- Beat the egg whites on high speed until they are stiff and glossy.
- Add the powdered sugar gradually, beating on low speed until the icing is thick and smooth.
- If the icing is too thick, add a little water or corn syrup.
- If the icing is too thin, add more powdered sugar.
- Use royal icing immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
- When you're ready to use the icing, let it come to room temperature for about 30 minutes.
- If the icing is too thick to pipe, add a little water or corn syrup.
- If the icing is too thin to pipe, add more powdered sugar.
Conclusion:
Royal icing is a versatile and delicious icing that can be used to decorate cakes, cookies, and other desserts. With a little practice, you can create beautiful and intricate designs that will impress your friends and family. So get creative and have fun with it!
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