Wilton Royal Icing Recipe

Add water and mix on low to medium for 7 10 minutes until icing loses its sheen.

Wilton royal icing recipe. Add a teaspoon of water for every cup of stiff base icing. It s 3 tbs meringue powder and 4 cups powdered sugar. In large bowl beat all ingredients at medium speed of stand mixer until icing forms peaks and loses its sheen 7 10 minutes.

Will keep for two weeks stored in the fridge. For cookie flooding consistency. Whip again before using.

As far as confusing directions that some people seem to complain about it s simple. With stiffer royal icing opt for larger piping tips to relieve the pressure on the piping bag. Let icing sit for 15 to 30 minutes to let air bubbles rise naturally.

If using a hand mixer beat at high speed 10 12 minutes. Of all the types of cookie icing our thinned royal icing recipe is perfect for covering and decorating cut out sugar cookies. Use 1 tablespoon less water.

Medium consistency for icing outlining. 3 tablespoons wilton meringue powder 4 cups sifted confectioners sugar about 1 lb 5 tablespoons water instructions. Add teaspoons of water for every cup of stiff icing.

Add food coloring using a toothpick. Also known as flow in icing or flood icing this recipe dries icing to a smooth finish. Stiff royal icing is preferred for making 3 d decorations.