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“This is the icing recipe I used when taking Wilton cake decorating classes. It works really well. Since it doesn't have butter in it the icing is more stable, and won't melt therefore works great when the cake is going to be left out. You can store it in the fridge in a airtight container for a month, you will just have to whip it again. I've made the recipe for my vegan friends by removing the meringue powder. For a chocolate version mix in 3/4 cup cocoa. Colours very well, but use food colouring gel so you don't change the consistency. The thin consistency recipe will cover about an 8 inch round cake or 24 cupcakes.”
3 cups

Ingredients Nutrition


  1. For stiff consistency icing (flowers), dissolve salt in water.
  2. Cream shortening, vanilla and water in a standup mixer.
  3. Mix the meringue powder into the icing sugar.
  4. Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
  5. Whip icing on high for a minute or so until creamy.
  6. For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
  7. For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.

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