Wilton Buttercream Frosting Recipes

Steps:

• Cream butter and shortening with mixer.
• add vanilla.
• gradually add sugar, one cup at a time, beating on medium speed.
• scrape sides and bottom of bowl often.
• when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• refridgerate leftover icing in an airtight container.
• Rewhip before using.
• *****For chocolate icing.
• Add cocoa powder or melted chocolate when adding the sugar.

Steps:

• Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
• Makes 3 cups.

Steps:

• Cream butter and shortening with electric mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry.
• Add milk and beat on high speed until light and fluffy.
• To frost the cake, thin with 1 tablespoon milk if desired.
• Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.
• Can refrigerate in air tight container 1 week. Re-whip before using.

Steps:

• Cream the butter and crisco together.
• Add the flavour extract and water.
• Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
• Beat for another 7-10 minutes till the icing is creamy and smooth.
• Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
• This yields about 3 cups.