Wilton Royal Icing Recipe - Food.com (2024)

FAQs

What Wilton tips are best for royal icing? ›

I always use Wilton piping tip #4 for outlining and flooding the cookie with icing. This is a wonderful basic piping tip to have in your collection. For any detail, I use a thinner round tip like Wilton piping tip #1 (super thin) and Wilton piping tip #2 (thin).

"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.

There are three main types of royal icing: stiff consistency, piping consistency, and flood consistency. They are used for different decorating techniques, although sometimes you can use different consistencies to achieve the same result.

When you mix the royal icing, keep your mixer on medium-low speed (I use speed 2 on my stand mixer) and mix the icing for no more than 5 minutes. The icing should hold a stiff peak and have a thick and creamy consistency. It looks a lot like softened cream cheese.

You can make royal icing—with egg whites! This simple royal icing is made with pasteurized egg whites instead of meringue powder.

As Royal Icing is exposed to the humid air, it absorbs some of that moisture, which can affect its structure and texture. Also, in a humid surrounding air becomes trapped within the icing, this trapped air can cause small bubbles or craters to form on the surface as the icing dries and hardens.

To prolong the life of your royal icing, you can store it in the fridge or freezer. Typically in today's modern world, royal icing made with meringue powder stores well in an airtight container at room temperature for at least 2 weeks. Some people even say 4.

Unopened and opened pouch and tube icings can be stored at room temperature. Cookies decorated with store-bought icings should not be stacked or packaged in treat bags, as this icing does not dry hard. For best results, store decorated cookies in a single layer at room temperature in a cookie or cake box.

The trick I use to make sure my icing is at the right consistency, is called the “10 second rule“. Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use.

What does overmixed royal icing look like? ›

Undermix, and your royal icing looks translucent and is structurally weak. Overwhip, and you're giving too much volume to the egg proteins via air, causing the structure to weaken in a different way. Overmixed icing usually looks porous when dry, and sometimes will not even fully dry and be soft/brittle.

The icing will turn light and fluffy like marshmallow fluff if it has enough moisture. Be careful not to add too much water though because it is difficult to make the icing thicker again.

Take care not to beat the icing any longer than is needed to turn it crisp white, and to only beat it at high speed at this very thick consistency. Extended beating, especially of looser icing, can pump a lot of air into it, creating tiny (or not so tiny) bubbles that can be difficult to eradicate once incorporated.

Fat carries flavor, so using a splash of cream makes vanilla taste more intense. Using salt and acid (cream of tartar) balances the sugary sweetness. Silver rum adds a subtle flavor, without darkening the icing like vanilla. Creaming helps minimize the grit of powdered sugar.

This gel-based icing color gives you a bright, rich color that won't ever change the consistency of your cake batter, buttercream or royal icing.

30 closed star piping tip is ideal for piping stars, shells, fleur-de-lis, roses and swirls. Loyal piping nozzles are professional grade. Cleaning: Handwash and towel dry. Cakers tip: Use with standard size coupler.