An Expression of Art

Monday, October 1, 2007

Royal Icing Recipe

By popular demand, here is the Royal Icing recipe by Wilton.

Stiff Consistency (Yields 3 cups)


3 level tablespoons of Meringue Powder
1 lb. sifted pure cane confectioners' sugar
5-6 tablespoons lukewarm water

**Make sure all your utensils are grease free. Tip: boil egg beaters to remove grease.**

- Place confectioners sugar on a large bowl and add the meringue powder. Mix at low speed until blended.
- Add water and mix for about 8 minutes at low-medium speed until the icing looses its sheen (if you have been mixing for 8 minutes and the icing still has some sheen, don't worry about it, your icing is done).
- To prevent drying cover the bowl of icing with a damp cloth while you are working with it.

Stiff, Medium or Thin Consistency:

Stiff consistency- See recipe above

Medium consistency- Add a teaspoon of water per cup of icing above

Thin consistency- Add two teaspoons of water per each cup of stiff consistency. One teaspoon of water or milk per each cup of medium consistency icing.

To read more about icing cosistency, read buttercream consistency here which applies to Royal Icing.

Store in airtight container for up to two weeks. If you want to use it after a while, notice the the icing top layer has dried a little bit. Just mix in low speed to restore original texture. Sometimes you might need to add some water.


andrea chiu said...

Thanks for sharing your article and for giving us the chance to read it. It is very helpful and encouraging. Visit my site too.

sarah lee said...

I really enjoyed reading your article. I found this as an informative and interesting post, so i think it is very useful and knowledgeable. I would like to thank you for the effort you have made in writing this article.