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Wilton Vanilla-Flavored Stiff Royal Icing Mix for Icing and Decorating, 14 oz.
Wilton Vanilla-Flavored Stiff Royal Icing Mix for Icing and Decorating, 14 oz.
14 oz
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About
Details
Give your cookies the royal treatment by decorating them with a perfect batch of this fast and easy-to-make Wilton royal icing mix. This mix takes the guesswork out of getting the ideal consistency icing for your decorating project. Just follow the directions by adding water. Make thin or flood consistency icing for sugar cookies or prepare it to stiffer consistency for piping standup flowers, petals and borders. The icing dries hard so your cookies are easy to stack and store. It's also the perfect icing to build and decorate gingerbread houses for the holidays. Icing can be stored in the refrigerator for up to 5 days after you make it.
Ingredients
Confectioner’s Sugar (Sugar, Corn Starch), 2% or Less of: Dried Egg Albumen, Salt, Gum Arabic, Cream of Tartar, Natural and Artificial Flavor, Aluminum Ammonium Sulfate.
Directions
You Will Need: Icing mix. 4 tablespoons water. How to Mix: For stiff decorating consistency (flowers, dimensional designs): 1. Using electric mixer, beat 4 tablespoons water and icing mix at medium speed 6 - 9 minutes. Icing should hold stiff peaks. 2. If icing is to stiff, add an additional 1 teaspoon water and beat. Continue to add water, 1 teaspoon at a time, to reach desired consistency. If icing is too thin, add 1 tablespoon confectioner's sugar and beat. Continue to add sugar 1 tablespoon at a time, to reach desired consistency. 3. To thin icing for flowing in designs, add 1/2 teaspoon water per 1/4 cup icing. Icing is ready for flowing when a small amount dropped back into mixture takes a count of 10 to disappear. Add additional water as needed.
How to Store: Icing dried hard. During decorating, cover icing bowl with a wet towel to prevent drying out. Rebeat icing as needed to restore consistency. After use, store icing in a grease-free airtight container at room temperature up to five days. Mix icing before each use. Dried decorations can be stored indefinitely, placed in a covered container in a cool place. Handle carefully as royal icing can break. Do not freeze decorations.
Warnings
Contains: egg, milk. Made in a facility that also processes: soy, wheat, fish, shellfish, peanuts, sesame and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 0g0%
- Sodium 35mg2%
- Total Carbohydrate 28g10%
- Sugars 28g
- Protein 0g
Details
Give your cookies the royal treatment by decorating them with a perfect batch of this fast and easy-to-make Wilton royal icing mix. This mix takes the guesswork out of getting the ideal consistency icing for your decorating project. Just follow the directions by adding water. Make thin or flood consistency icing for sugar cookies or prepare it to stiffer consistency for piping standup flowers, petals and borders. The icing dries hard so your cookies are easy to stack and store. It's also the perfect icing to build and decorate gingerbread houses for the holidays. Icing can be stored in the refrigerator for up to 5 days after you make it.
Ingredients
Confectioner’s Sugar (Sugar, Corn Starch), 2% or Less of: Dried Egg Albumen, Salt, Gum Arabic, Cream of Tartar, Natural and Artificial Flavor, Aluminum Ammonium Sulfate.
Directions
You Will Need: Icing mix. 4 tablespoons water. How to Mix: For stiff decorating consistency (flowers, dimensional designs): 1. Using electric mixer, beat 4 tablespoons water and icing mix at medium speed 6 - 9 minutes. Icing should hold stiff peaks. 2. If icing is to stiff, add an additional 1 teaspoon water and beat. Continue to add water, 1 teaspoon at a time, to reach desired consistency. If icing is too thin, add 1 tablespoon confectioner's sugar and beat. Continue to add sugar 1 tablespoon at a time, to reach desired consistency. 3. To thin icing for flowing in designs, add 1/2 teaspoon water per 1/4 cup icing. Icing is ready for flowing when a small amount dropped back into mixture takes a count of 10 to disappear. Add additional water as needed.
How to Store: Icing dried hard. During decorating, cover icing bowl with a wet towel to prevent drying out. Rebeat icing as needed to restore consistency. After use, store icing in a grease-free airtight container at room temperature up to five days. Mix icing before each use. Dried decorations can be stored indefinitely, placed in a covered container in a cool place. Handle carefully as royal icing can break. Do not freeze decorations.
Warnings
Contains: egg, milk. Made in a facility that also processes: soy, wheat, fish, shellfish, peanuts, sesame and tree nuts.
Common questions
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