Wilton Copycat Buttercream Icing Recipes

A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!

Provided by Shandibear

Categories     Dessert

Time 10m

Yield 3 cups, 18 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8

• Ingredients

This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.

Provided by Realtor by day

Categories     Dessert

Time 10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 322.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 20.9, Sodium 70.2, Carbohydrate 43.1, Fiber 1, Sugar 39.2, Protein 1.2

• Ingredients

I did the Wilton cake decorating course last year and this was the recipe for Royal Icing we used. It dries hard and is great for writing and flowers that will keep for weeks if stored in an airtight,it means you can make these well in advance. Keep them away from strong light as any colours will fade. Keep equipment grease free, or you will end up with a soupy mess.

Provided by C.C619

Categories     Dessert

Time 12m

Yield 3 cups

Number Of Ingredients 3

Nutrition Facts : Calories 622.4, Sodium 3.9, Carbohydrate 159.6, Sugar 156.5

• Ingredients

Make and share this Classic Buttercream Icing (No Shortening) recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 20m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 4

Nutrition Facts : Calories 5414.7, Fat 292.5, SaturatedFat 185.2, Cholesterol 795.8, Sodium 2682.5, Carbohydrate 702.5, Sugar 690.7, Protein 17.7

• Ingredients

This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.

Provided by C.C619

Categories     Dessert

Time 10m

Yield 3 cups

Number Of Ingredients 6

Nutrition Facts : Calories 1206.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 82.8, Sodium 224.6, Carbohydrate 160, Sugar 156.9, Protein 0.7

• Ingredients