Wiltons Royal Icing Food

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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

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 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

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

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

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

ROYAL ICING



Royal Icing image

When it sets it is a solid frosting for wedding and X-mas cakes. Can also be made into candy by adding flavour to the mix and using a bakers sleeve piped onto greaseproof paper. Alternatively you can use it to make cake decorations by adding colour to the mix.

Provided by Samuel Holden

Categories     Candy

Time 20m

Yield 1 batch

Number Of Ingredients 3

4 large egg whites
500 g icing sugar
1 teaspoon glycerin

Steps:

  • Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes *LOL*).
  • Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
  • Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
  • Add the other egg white and beat again.
  • Ice your cake and leave for 24 hours.
  • Further instructions for my Christmas cake.
  • Ok.
  • Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish).
  • Do the same with the sides.
  • Let the icing set for 24 hours.
  • After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.
  • Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything).

Nutrition Facts : Calories 2013.6, Fat 0.7, SaturatedFat 0.1, Sodium 224.1, Carbohydrate 499, Sugar 490.5, Protein 14.4

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