WILTON ICING RECIPE RECIPES

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

• Ingredients

Nutrition Facts : Calories 622.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.9, CarbohydrateContent 159.6, FiberContent 0, SugarContent 156.5, ProteinContent 0

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!

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 cups, 18 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 209.2, FatContent 11.4, SaturatedFatContent 5.2, CholesterolContent 13.8, SodiumContent 47.2, CarbohydrateContent 28.8, FiberContent 1.2, SugarContent 26.2, ProteinContent 0.8