Wiltons Butter Cake Recipes

WILTON BUTTERCREAM ICING

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.

WILTON'S BUTTER CAKE

Steps:

• Preheat oven to 350°F
• Spray pans with vegetable pan spray.
• In mixer bowl cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla and almond flavor.
• Mix flour with baking powder and salt.
• Add flour mixture alternately with milk, starting with the flour.
• Pour into prepared pans.
• Bake about 35 minutes or until an inserted toothpick comes out clean.
• Cool completely before decorating.

WILTON SNOW WHITE BUTTERCREAM CAKE ICING

Steps:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

BEST HOMEMADE VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
• Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
• Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
• (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

EASY CHOCOLATE BUTTERCREAM FROSTING (20-MINUTE RECIPE)

Steps:

• In a large bowl, cream shortening and butter with an electric mixer.
• Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often.
• When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.

POUND CAKE FROM CAKE MIX

Steps:

• Preheat oven to 350°F. Spray pan with vegetable pan spray.
• In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
• In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
• Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
• Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
• Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x13 baking pan.
• Cream butter and sugar until fluffy.
• Add eggs, one at a time, mixing well.
• Add vanilla and almond extracts and salt and baking powder.
• Add flour alternately with milk to butter mixture and mix well.
• Pour into prepared pan.
• Bake 35-45 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 2 minutes then remove and cool on rack.