Wiltons Royal Icing Recipes

WILTON ROYAL ICING

Wilton Royal Icing image

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

Ingredients

3 tablespoons meringue powder
4 cups sifted confectioners' sugar
5 -6 tablespoons lukewarm water

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

Wilton's Royal Icing image

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

Ingredients

3 tablespoons wilton meringue powder
1 lb sifted confectioners' sugar
6 tablespoons warm water

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

Wilton Buttercream Icing image

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

Ingredients

1/2 cup vegetable shortening
1/2 cup softened butter
1 teaspoon wilton clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or 2 tablespoons water
3/4 cup cocoa powder, for baking or 3 ounces unsweetened chocolate squares, melted

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

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