“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.”
READY IN:
12mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sugar and Meringue powder in a bowl and stir at low speed.
  2. Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
  3. To prevent drying out, keep the bowl and icing tips covered with a damp towel.
  4. Will keep for two weeks stored in the fridge.
  5. Whip again before using.

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