Prep 12 mins
Cook 0 mins
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.
- Place sugar and Meringue powder in a bowl and stir at low speed.
- Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
- To prevent drying out, keep the bowl and icing tips covered with a damp towel.
- Will keep for two weeks stored in the fridge.
- Whip again before using.
This was really easy to make and use. I made it for my 5 1/2 year old to use to decorate her Easter bunny cake for the holiday. She had fun and it worked well for her. The bunny cake turned out much differently than I had planned. Originally, I was going to decorate it myself but she insisted on trying to do it all by herself. I figured what the heck, it's for her anyway, why not?!? I'd post a picture but I'm not sure it would make others want to try this great recipe! It's quite a work of art! Thanks for posting. Made for Pick a Chef Spring 2009.
I used a bit of extract in the water to give the icing a little flavor. It turned out OK, but I will probably try something else next time.
I made some of this this past weekend for use in decorating a gingerbread cookie tree for a party my MIL is having. I got it out of a booklet that came with the cutters I used, so I didn't think to review it until I saw Ducky's review under the "recently reviewed recipes" section. This stuff is pretty easy to whip up (although I thought my hand mixer was going to die after 10 minutes!!!) and really does dry very quickly. The taste was better than I expected it to be. Thanks for posting so I can find it again easily. It's a keeper!