Any Tips For Making Royal Icing Flowers?

Decorating By Bridy Updated 1 Aug 2008 , 2:12pm by tonedna

Bridy Posted 28 Jul 2008 , 7:34pm
post #1 of 18

Novice here!
I want to make some royal icing flowers to go on top of some cupcakes.
It is a Wilton design that requires two diffrent sized flowers.

Any suggestions on using Royal icing? I have only used bc before.

Thank you!

17 replies
msmeg Posted 28 Jul 2008 , 9:22pm
post #2 of 18

make sure you beat it long enough to get the stiff peaks

allow plenty of time to dry

aundrea Posted 28 Jul 2008 , 9:30pm
post #3 of 18

you beat royal icing to stiff peaks? to make flowes?
bat me over my head i NEVER knew that! icon_surprised.gif
hahhaah thats why mine never worked!!!!

plbennett_8 Posted 28 Jul 2008 , 9:34pm
post #4 of 18

Bridy,

Here is the link to the Wilton Page that gives instructions. If you are making the royal icing in a stand mixer, try adding one tablespoon less water. Definitely beat it at Least 10 minutes...

http://www.wilton.com/decorating/basic/index.cfm

I'm not sure, but I would bet that the Flower Nail Templates are online somewhere... I haven't looked...maybe somewhere in the Sketches & Patterns in the Gallery???

Good luck,
Pat

tracey1970 Posted 29 Jul 2008 , 2:13am
post #5 of 18

Also, keep in mind that royal icing dries relatively quickly compared to BC and it dries hard. So be sure to keep it covered airtight when you have made it, and re-cover the container right away when you have scooped out what you need to put in a piping bag.

my2rys Posted 29 Jul 2008 , 3:23am
post #6 of 18

I recommend coloring all your icing immediately in seperate bowls and keep them covering - your icing will dry very quickly. Have everything bags tips etc. ready that will help a lot. Your RI recipe will make a lot of flowers you have plenty of flowers in the end (give yourself plenty of time to allow them to dry).

Etchlain09 Posted 29 Jul 2008 , 3:37am
post #7 of 18

I learned the hard way that if you use the bags for buttercream, make sure they're grease-free for the royal icing. Wonderful, soupy mess!

KathysCC Posted 29 Jul 2008 , 3:53am
post #8 of 18

Even if you don't take the class, get the Wilton Class 2 book. It has their royal icing recipe as well as lots of instructions on different flowers to make and templates.

Make sure you follow the directions for making the icing exactly. You must use grease-free bowls, spatulas and icing bags as well as storage containers. I have storage containers and decorating bags that I marked as "royal only". The icing has to be beat on low to medium for 7 minutes and you will see in turn from watery to a stiffer-than-cool-whip consistency, don't overbeat it or underbeat it.

Royal flowers are really fun because you can make lots of one kind on waxed paper, let them dry and they store for practically forever. You can just pull them out any time and decorate a cake with them.

tonedna Posted 29 Jul 2008 , 4:14am
post #9 of 18

When you make RI make sure that everything is grease free. If you use tupperware make sure is new, old ones, even if washed, hold on grease in the pores and grease is the worst enemy of RI.

Same thing goes for spatulas if the are plastic. Metal and glass, as long as is washed well, is the best way to go. Always mantain your bowl covered since RI dries really fast. Start with 4 tablespooms of water and add more as needed. Since humidity changes from place to place is best to start with less water and add. Some people need only 4 tablespons. In my House I need 6.
Sift your sugar, don't skip that step. Depending on what are you making, it can take one day for small things to dry but it can take longer for bigger flowers.
Beat all the ingredients for 7 to 10 minutes.
Don't store RI in the fridge. Moisture kills it.
After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna icon_biggrin.gif

plbennett_8 Posted 29 Jul 2008 , 6:20am
post #10 of 18
Quote:
Originally Posted by etchlain

I learned the hard way that if you use the bags for buttercream, make sure they're grease-free for the royal icing. Wonderful, soupy mess!




Exactly why I just use disposables with royal icing...one less worry... Use it and toss it. icon_smile.gif

tonedna Posted 31 Jul 2008 , 3:46am
post #11 of 18

Go watch this..




Hope it helps!
Edna icon_biggrin.gif

fiddlesticks Posted 31 Jul 2008 , 1:37pm
post #12 of 18

Thanks for the new video Edna !
Can I add that I wipe off everything I use around my RI with vinegar! It seems to remove any grease that could of been left on any supplies from buttercream. I run it through my tips to !

tonedna Posted 31 Jul 2008 , 2:20pm
post #13 of 18

Lol fiddlesticks..Dawn works really well too...The couplers are fine to use, I forgot to say that. The plastic they use is made specifically so you can use it with buttercream or Royal Icing!... Thanks for reminding me!...
Edna icon_biggrin.gif

missmeg Posted 31 Jul 2008 , 4:14pm
post #14 of 18
Quote:
Originally Posted by tonedna

After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna icon_biggrin.gif



I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.

tonedna Posted 31 Jul 2008 , 9:10pm
post #15 of 18
Quote:
Originally Posted by missmeg

Quote:
Originally Posted by tonedna

After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna icon_biggrin.gif


I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.


'

Yes it does pipe well..If that is what you are using it for. But it doesnt work well for flowers..They melt.. And flavor does change as its always suggested is best used by the first 2 weeks
Edna icon_biggrin.gif

JenniferMI Posted 1 Aug 2008 , 1:51am
post #16 of 18

Use Chefmaster merg. powder - IT'S THE BOMB!!!!

I've tried MANY brands and this is by far the best in my opinion. It whips up to the consistency of a slightly stiffened buttercream and doesn't whilt back (the petals). It also rewhips like a dream and you can keep it for weeks at room temp.

I would SHRIVEL UP AND DIE if I couldn't get this product, that's how much I love it!

If you have questions, please feel free to e-mail me:

Jen icon_smile.gif

missmeg Posted 1 Aug 2008 , 12:53pm
post #17 of 18
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by missmeg

Quote:
Originally Posted by tonedna

After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna icon_biggrin.gif


I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.

'

Yes it does pipe well..If that is what you are using it for. But it doesnt work well for flowers..They melt.. And flavor does change as its always suggested is best used by the first 2 weeks
Edna icon_biggrin.gif



To each their own Edna - I took RI to my Wilton 2 class on Wednesday that I'd made more than 4 weeks prior. They made lovely violets, violet leaves, and apple blossoms. Seriously, all you need to do is rewhip in your KA for 5 minutes, and maybe add 1T of powdered sugar if it looks a little thin. Good as new, and I've never tasted any difference.

tonedna Posted 1 Aug 2008 , 2:12pm
post #18 of 18

I am glad you never had a problem.. I am a Wilton teacher and one of the things the tell is royal Icing is best used for the first 2 weeks...
Edna icon_biggrin.gif

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