In this “online workshop” we would like to give you more information on the different sorts of icing in our range.
You can use it not only for yourself, but also for your personnel and can refer to it when you have questions from your customers.
You can also print the information on your own paper (with your own logo and address details) to give to your customers.
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Type of icing |
(Main) ingredients |
Qualities |
Type of use |
Additional information |
How to store finished product |
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Ready to use Royal Icing |
Icing sugar mixed with the right amount of egg white powder; need to add water. |
Is slightly brittle when dry; dries out completely. |
Piping flowers and coating a cake. |
Ready to use is easy. Always work with materials that are grease-free (lemon juice / vinegar). |
Can be kept for around a week after being made, keep very well covered in an air-tight container. |
|
Royal icing with FunCakes egg white powder |
Icing sugar (500g) mixed with 10g egg white powder and 60 ml water. |
Is slightly brittle when dry; dries out completely. |
Piping flowers and coating a cake. |
Self-made is cheaper than ready to use. Always work with materials that are grease-free (lemon juice / vinegar). |
Can be kept for around a week after being made, keep very well covered in an air-tight container. |
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Royal icing with Wilton meringue powder |
Icing sugar (450 gram), mixed with meringue powder (27g) and water (60g/ml). |
Is slightly brittle when dry; dries out completely. |
Product works practically the same as Royal Icing with egg white powder. |
Some people prefer working with icing made with meringue poeder, this product can be kept longer. Also for this: make materials grease-free. |
Up to 3 weeks after it’s made, store the same as RI with egg white powder. This icing can also be kept in the freezer. |
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Colorflow icing with Wilton “Color Flow Mix” |
Icing sugar (450g), mix with Colorflow mix (12 g) and water (65 g/ml) |
Dries out hard and glossy. Stronger than royal icing but too soft for flowers. |
Thin / fine work like string work and lace. Perfect for colour-run icing on eg. cookies or for making letters or collars. |
This product has a nice glossy look which can be enhanced by letting it dry out under a warm lamp. To make it thinner, you make it thin enough so within 10 seconds it becomes a smooth mass again. Make materials grease-free. |
Up to 3 weeks after it’s made, store the same as RI with egg white powder. |
|
Squires Kitchen “mix for professional royal icing” |
Icing sugar mixed with the right amount of egg white powder; need to add water. |
Is slightly brittle when dry; dries out completely. |
Piping flowers and coating a cake. |
This professional version has a very fine icing sugar as main ingredient, making it better to use than the cheaper version. Always work with materials that are grease-free (lemon juice / vinegar). |
Can be kept for around a week after being made, keep very well covered in an air- tight container. |
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Squires Kitchen “mix for extension icing” |
Icing sugar, egg white, glucose, citric acid. |
Extra strong Icing with stretch, doesn’t stick. |
Extremely suited for making bridges and string work. |
This extra fine icing sugar is extra strong; it is a ready to use mix suited to specialist work. Make all materials grease-free. |
Can be kept for 1 day after being made; try therefore to make just enough and not too much. |
|
Squires Kitchen “Mix for Fondant Icing” |
Cane icing sugar, glucose, flavouring. |
Fondant glaze powder, just add water. |
A soft glaze to dip eg. cupcakes or cake pops in, or to pour over cakes. Dries out well and has a nice “bite”. |
You can make this fine glaze yourself and you can control the consistency by adding more or less water. There are some sorts with real fruit and one chocolate version. |
Can be kept for 1 week after it’s made, keep well covered. |
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Squires Kitchen "Mix for Pastillage" |
Sugar, thickening agent, tragacanth, egg white. |
An extra strong sugar paste which can be kneaded (like fondant). |
For modelling work that needs to be strong, for example buildings, pillars, castle turrets or a dog kennel. |
You make this product with water and it must be used straight away. It can be used for modelling, but can also be used for cutting out patterns and can be rolled out. |
Use directly after making it, after drying out, it is very strong and can be kept for a very long time. |
|
FunCakes “Fondant glaze” |
Sugar, glucose syrup, water. |
Glaze that doesn’t become too hard but forms a nice layer. |
A soft glaze to dip eg. cupcakes or cake pops in, or to pour ove cakes. Dries out well and has a nice “bite”. |
The glaze forms a thin layer. For a thicker substance, you can add a 2nd or even a 3rd layer. This product is ready to use and only needs warming slightly. | |
|
Buttercream icing |
To make this yourself, the ingredients needed are icing sugar (450g), Crisco (190g), flavouring (5g), meringue powder (10g) and water or milk (35-40g). |
Remains soft with a slightly crispy layer. |
Coating cakes, flowers or decorations that can remain soft. |
Icing with a fat base. There is a crust on the outside but the inside remains soft. It’s possible to pipe flowers to put on a cake later, just let them dry out for a while. Extremely suitable for piping toppings onto cupcakes. |
Can be kept for up to 3 weeks after being made; when it’s warm weather, preferably keep in the fridge. Keep in an airtight container so it doesn’t dry out. Stir well before using again. |
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Wilton “Decorator Icing” in 450 gram (1 lb) jar |
Sugar, glucose syrup, palm oil. |
Ready to use, thicker version of the buttercream icing. |
For piping various flowers, including roses. |
Ready to use, this version is very “stiff” and can be thinned with water. |
As long as all equipment is grease-free, this product can be stored for a long time. Officially this can be kept for 2 weeks after opening, after which it must be kept in the fridge. |
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Wilton "Decorator Icing" in 2 kg. (4,5 lb) tub |
Sugar, glucose syrup, palm oil. |
Ready to use version of the buttercream icing. |
Used to cover cakes or cupcakes, and for piping various flowers and decorative edging. |
Ready to use, slightly thinner than the smaller package, a medium thickness. Less suited to making flowers with leaves that stand up, such as roses, but very versatile for decorating and covering (needs to be thinned with water). |
As long as all equipment is grease-free, this product can be stored for a long time. Officially this can be kept for 2 weeks after opening, after which it must be kept in the fridge. |
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Wilton “ready to use icing tube” |
Sugar, glucose syrup, palm oil. |
Buttercream icing in a tube, ready to use. |
To make decorations, you can put icing tips onto the tube. |
Ready to use in a tube means the product stays good for a long time, and can be used by attaching a icing tips with a connector to the tube. Just knead to make it supple. |
Once opened, you can keep this product up until the best before date on the pack- aging. The product will not be affected. |
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Wilton “Cookie Icing” |
Icing sugar, sugar, water, glucose syrup, palm oil. |
Glaze that doesn’t become too hard but forms a nice layer. |
A soft glaze for eg. decorating cookies |
This product is ready to use and is in a bottle. It takes a while before it is dry and is not very hard. |
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Wilton “Ready to Decorate Icing” |
Icing sugar, vegetable oil, glucose syrup. |
Ready to pipe, fat base. |
Used for piping eg. shell edges or text. |
Ready to use in a spray can, comes with icing tips. Can be used directly out of the packaging and is available in various basic colours. |
Once opened, you can keep this product up until the best before date on the packaging. The product will not be affected. |
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Wilton “Whipped Icing Mix” |
Icing sugar, vegetable oil, glucose syrup. |
Light icing with a fat base. Forms a light crust. |
For covering cakes or cupcakes. |
Make with (ice) cold water. Easy to use and is made quickly. |
Use directly after making it. |
