WILTON COOKIE ICING RECIPES
WILTON ROYAL ICING RECIPE - FOOD.COM
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.
Total Time 12 minutes
Prep Time 12 minutes
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, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.9, CarbohydrateContent 159.6, FiberContent 0, SugarContent 156.5, ProteinContent 0
WILTON BUTTERCREAM ICING RECIPE | MYRECIPES
Provided by brittanylaurel
Yield 1 serving
Number Of Ingredients 5
Steps:
- Medium Consistency
- In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrap sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
- For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.
- For thin (spreading) consistency icing,
- add 2 tablespoons light corn syrup, water, or milk.
- For Pure White Icing (stiff consistency),
- omit butter, substitute an additional 1/2 cup of shortening for butter and add 1/2 teaspoon no-color butter flavor. Add up to 4 tablespoons of light corn syrup, water or milk to thin for icing cakes.
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