This recipe for icing is a must-have for cake decorators, as it involves creating intricate and stunning decorations that elevate cakes, cupcakes, and even cookies. The recipe requires just four ingredients: confectioners’ sugar, solid vegetable shortening, vanilla, and water (or milk). To achieve the perfect consistency, start with about 1/2 cup of icing and fold the top down to create a cuff. Whip the icing on high for a few minutes to make it light and airy, then add powdered sugar to stiffen it.
Pipe the icing in a large mold, filling about 3/4 of the mold. Place your cupcake in the mold and use it as a backdrop to make other icing colors pop on your cakes, make decorated cupcakes with rainbow sprinkles, or simply enjoy a little dollop straight. Create the perfect cupcake with the snap of your wrist or use it as a base to add festive sprinkles, edible pearls, or glitter.
The Wilton Icing Pouch is a pre-colored, ready-to-use tool that makes it easy to add quick details to cakes, cupcakes, and other sweet treats. With two built-in tips, you can easily create icing tips to make a variety of decorations.
The recipe also includes a red cookie icing that can be used to create cupcakes in honor of your favorite flavors. With seven servings per 8.4-inch pan, this recipe is perfect for creating delicious and beautiful desserts and culinary creations.
📹 How to use great value decorating icing?
How to use great value decorating icing? An introduction to myself in a few words, Hey there, I am Delphi, pleased to make your …
📹 Add Quick Details to Cakes with the Wilton Icing Pouch
The pre-colored, ready-to-use Wilton Icing Pouch makes it easy to add quick details to cakes, cupcakes and other sweet treats.
You need pliers and someone strong to get the round tip off so you can use the star. It was runny so I kneaded the package to mix it up. I guess I should have refrigerated it too or something because it was still very runny and wouldn’t hold a star shape. It would have been easier and faster to make the icing, color it, and put it in a bag and it wouldn’t have ruined my daughter’s birthday cake.
I, personally, don’t have a problem with these. Ii store them with the tip facing up and I knead the pouch well. I don’t get any oil. I take off the first attached tip then use my Wilton tips as I need them. I only use them when I need a small amount of color so I don’t have to make a batch of icing. I store them in the fridge. They last ‘forever’! Thanks for the article! ~Jules in Rhode Island
You NEED pliers to get the tip off. Every time I try to use this product and try to use another tip I can never get the tip off without pliers. Also not sure if this product is supposed to be refrigerated? It comes out super watery and once the frosting sits for a little bit it disperses and just looks a complete mess 👎🏻