Best 3 Wiltons Royal Icing Recipes
Wilton's royal icing is a versatile and delicious icing that can be used to decorate cakes, cookies, and other desserts. It is made with just a few simple ingredients, and it can be easily customized to create a variety of different colors and flavors. Whether you are a beginner or an experienced baker, Wilton's royal icing is a great option for adding a touch of sweetness and sophistication to your baked goods.
Let's cook with our recipes!
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
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:
- Use fresh egg whites: Fresh egg whites will give you the best results, as they are more stable and will hold their shape better.
- Beat the egg whites gradually: Start beating the egg whites on low speed and gradually increase the speed to high. This will help to prevent the egg whites from becoming grainy.
- Add the sugar gradually: Add the sugar to the egg whites a little at a time, beating well after each addition. This will help to prevent the egg whites from becoming too stiff.
- Beat the icing until it is stiff and glossy: The icing is ready when it holds stiff peaks and is glossy in appearance.
- Use the icing immediately: Royal icing dries quickly, so it is important to use it immediately after it is made.
- Store the icing in an airtight container: If you need to store the icing, place it in an airtight container and refrigerate it for up to 2 weeks.
Conclusion:
Royal icing is a versatile and delicious icing that can be used to decorate cakes, cookies, and other desserts. It is easy to make and can be customized to your liking. With a little practice, you can create beautiful and impressive decorations using royal icing.
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