Wiltons Best Buttercream Frosting Recipes
WILTON'S BEST BUTTERCREAM FROSTING!
I've recently been taking Wilton cake decorating classes and when taking the frosting class they actually teach you how to make a frosting. I could not believe how unbelievably amazing this frosting tasted. And what's crazy, there's no butter in the recipe! This frosting has become so addicting I usually just keep a batch of it...
Provided by Whitney Froehlich
Categories Other Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. Combine shortening, butter flavoring and vanilla together and mix well.
- 2. Add meringue powder....
- 3. Little by little add powdered sugar and continue mixing.
- 4. Start altarnating 1-2 tbls. of water at a time with the powdered sugar until the desired consistency is achieved.
WILTON'S BUTTERCREAM FROSTING
I've been making this frosting for years. I got this recipe from a Wilton's Cake Decorating Magazine. It is the perfect consistency for decorating cakes. If adding food coloring I recommend using the paste so that it doesn't thin the frosting.
Provided by More Sunshine
Categories Dessert
Time 30m
Yield 3 Cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1209.5, Fat 65.6, SaturatedFat 29.7, Cholesterol 83.5, Sodium 324, Carbohydrate 160.3, Sugar 156.9, Protein 0.8
WILTON BUTTERCREAM ICING
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
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.
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
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