Wilton Royal Icing
photo by Izy Hossack
- Ready In:
- 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 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!