Wiltons Buttercream Frosting Recipes
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
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING
Vanilla buttercream frosting is the traditional choice for bakers and decorators alike. Quick and easy to make, this delicious recipe is perfect for frosting cupcakes, cakes, layer cakes and cookies.
Provided by Katie
Categories Dessert
Time 20m
Number Of Ingredients 6
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.
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
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