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Item# WLRECIP-50

Royal Icing

Item No. WLRECIP-50
Amount
3 cups
Prep Time
20 min
Skill Level
Beginner
Total Time
20 min

Made using only three ingredients, this easy royal icing recipe is great for outlining and flooding sugar cookies, decorating gingerbread houses, adding icing flowers to treats, and other icing designs. Because this royal icing hardens as it dries, it’s not recommended for icing cakes and cupcakes, but it’s the perfect hard icing for cookies with its smear-proof finish that will keep your fingers icing-free. Royal icing decorations can even be made weeks in advance and frozen for up to 2 months. Though traditionally made with raw egg whites, this royal icing is made without eggs and uses Wilton Meringue Powder.

Ingredients

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Tools

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  • Electric mixer
  • Large bowl
  • Spatula
  • Small spoon
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Instructions

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  • Notes:

    • Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.
    • Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
    • Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.
    • When not using your bag and tip, cover the tip with a warm, damp towel to prevent the royal icing from drying.
    • Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing's drying process.

    Icing Consistencies:

    Stiffer consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations. With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. Avoid beating or mixing vigorously.

    Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. Avoid beating or mixing vigorously.

    • 10 Second Test: To check for correct thin consistency for flooding, 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 consistency is thin enough for flooding. Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.

    How to freeze: Place leftover icing in zip-top freezer bags and freeze for up to 2 months. When you're ready to use it again, thaw your royal icing for at least 12 hours in the fridge. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency. Never store royal icing decorations in the freezer. Instead keep decorations in an airtight container in a dry, dark place to prevent fading.

    How To

    How to Store Leftover Icing and Fondant
    How to Store Leftover Icing and Fondant

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    How To Make Royal Icing Flowers
    How To Make Royal Icing Flowers

    Want to brighten up your just-baked, freshly iced-treats? Top them with royal icing flowers you made yourself! We’ve got the tips and tricks to make it a piece of cake, no pun intended.

    How to Make Gingerbread House Icing
    How to Make Gingerbread House Icing

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    How to Make Royal Icing with Meringue Powder
    How to Make Royal Icing with Meringue Powder

    Using only three ingredients, this royal icing recipe is great for decorating cookies, gingerbread houses and piping flowers. It dries hard, with a shiny smear-proof finish, and is easy to customize with color and flavor. This recipe makes 3 cups of icing and uses meringue powder rather than egg whites as the base