Monday, 13 February 2017

Wilton Royal Icing Recipe & Tip 21

Welcome back everyone! Today I'm sharing my replication of the Wilton method to making Royal Icing and some simple decorations you can make with the Wilton tip 21. This is an open star tip and can be paired with a simple leaf tip like a Wilton 352 to make small drop flowers.




Recipe: The Wilton Method
2 cups icing sugar
1.5 tablespoons meringue powder
3 tablespoons water
Mix all three together on high speed until nicely incorporated.

This recipe is a half to their regular mixture but works all the same. Also the 3 tablespoons of water is sufficient for a stiff piping icing but you can thin it out with a tablespoon or two more water. 

Bellezza Bee's Bakeshop Tips: Keep a moisten kitchen towel over your icing bowl to prevent it from crusting on you as your work with what is in your piping bag. You can also use moisten paper towels for each bowl. 
Use gel food coloring to maintain the consistency of the icing.


Now onto the simple decorations; you will use just these three tips; tip 21 for the flowers, tip 352 for the leaves and tip 5 for small dots.


The first set of flower drops I used a little pink gel coloring. Using just tip 21 and this pink icing you can squeeze and release the pressure to create a star shape with all the points facing directly to the center. A variation of this is to pipe with the nozzle at 90 degrees to the surface but twist the tip as you lift up which will cause the star points to curve and look more like drop flowers. You can also pipe at 90 degrees but instead of pulling straight up curve your tip to the side. Add yellow dot centers with tip 5 to make them look like small flowers.


To make the flower clusters, just squeeze with your tip at 90 degrees to the surface but let it pile on top before releasing to give your flower some height. Do two more, then add some leaves using tip 352 with green icing. 


Happy Decorating! 
 
Dell'amore e Della Bellezza
XoXo


LinkWithin

Related Posts Plugin for WordPress, Blogger...