Best 5 Wiltons Royal Icing Recipes
Indulge in the art of cake decoration with Wilton's Royal Icing, the secret weapon for creating stunning and delectable masterpieces. This versatile icing, a staple in the world of cake artistry, transforms humble cakes into edible works of art. Whether you're a seasoned baker or just starting your culinary journey, Wilton's Royal Icing is your passport to a world of creativity and elegance.
This comprehensive guide will equip you with all the knowledge and techniques you need to master the art of royal icing. From understanding the basics, such as ingredients and consistency, to mastering advanced techniques like flooding and piping, this guide covers it all. Unlock the secrets of creating smooth, flawless surfaces, intricate designs, and eye-catching borders that will elevate your cakes to new heights of sophistication.
Discover the versatility of royal icing as you explore a collection of enticing recipes. Create classic white royal icing, the foundation for countless decorations, or experiment with vibrant colors and flavors to match your cake's theme. Learn the art of creating delicate lacework, intricate sugar flowers, and lifelike figurines that will transform your cakes into edible masterpieces.
With step-by-step instructions, troubleshooting tips, and a wealth of inspiration, this guide empowers you to unleash your creativity and create stunning cakes that will impress your friends and family. Whether you're preparing for a special occasion or simply seeking a fun and rewarding hobby, Wilton's Royal Icing will ignite your passion for cake decorating and open up a world of endless possibilities.
EASY SUGAR COOKIE ICING
Of all the types of cookie icing, our thinned royal icing recipe is perfect for covering and decorating cut-out sugar cookies. Also known as flow-in icing or flood icing, this recipe dries icing to a smooth finish. Unlike softer cookie icings, thinned royal icing is durable once it sets, making it ideal for flooding and decorating sugar cookies. This recipe makes for the perfect Christmas cookie icing and is easy enough for bakers of all ages.
Provided by Erika
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Beat all ingredients together until the icing becomes thick, shiny and smooth. 5-8 minutes at low speed with a heavy-duty mixer, 8-10 minutes at high speed with a handheld mixer.
- Use medium consistency icing to make outlines. Add 1/8 tsp water for every 1/2 cup of stiff icing base. Use a flat utensil such as a small silicone spatula, angled spatula or straight spatula to mix. Stir slowly using a figure 8 motion until reaching soft or medium peaks. Avoid beating or mixing vigorously. Ice the outline of each cookie using a piping bag. This consistency is also great for detailed cookie decorating.
- Use thin consistency icing for covering a cookie. Add 1/2 teaspoon of water for every 1/2 cup of base icing. Use the same mixing instructions for a medium consistency. Flood the inside of each cookie using a piping bag.
- To check for correct thin consistency, take some icing on a spatula and drop it back down into the bowl. If it sinks after a full count of 10, then the thin consistency icing is correct. If not, add a couple drops of water at a time to your icing until reaching the proper consistency.
- Add food coloring using a toothpick. It's best to color your icing before diluting it to flooding consistency, as liquid coloring may contribute to watering down the consistency.
- Add additional flavor with liquid flavorings like vanilla extract or almond extract with 1/4 teaspoon at a time. Taste as you go until you reach the desired flavor. Like coloring, add these flavors before thinning the icing.
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
WILTONS ROYAL ICING
Wilton's is a fantastic Brand Name that has been around for many years..What is great about this is that is like having everything in one...You aren't wondering if these egg whites are any good or if that is going to work... This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a...
Provided by JoSele Swopes
Categories Cakes
Time 15m
Number Of Ingredients 7
Steps:
- 1. * 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). Recipe makes 3 cups. NOTE: Keep all utensils completely grease-free for proper icing consistency. For stiffer icing, use 1 tablespoon less water. When using large counter top mixer or for stiffer icing, use 1 tablespoon less water. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.
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:
- Make sure to use fresh egg whites for the best results.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam.
- Continue beating the egg whites until stiff peaks form, which means the peaks of the egg whites should stand straight up when the beaters are lifted.
- Add the sifted confectioners' sugar slowly, one cup at a time, beating well after each addition.
- Once all the sugar has been added, continue beating the icing for another 2-3 minutes, or until it is thick and glossy.
- If the icing is too thick, add a little bit of water, one teaspoon at a time, until the desired consistency is reached.
- If the icing is too thin, add more confectioners' sugar, one tablespoon at a time, until the desired consistency is reached.
- Use the icing immediately, or store it in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Wilton's royal icing is a versatile and easy-to-make icing that can be used to decorate cakes, cookies, and other desserts. It is also a great choice for making edible decorations, such as flowers and leaves. With a little practice, you can create beautiful and delicious decorations that will make your desserts look like they came from a professional bakery.
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