WILTON CLASS BUTTERCREAM RECIPES
WILTON BUTTERCREAM ICING RECIPE - FOOD.COM
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!
Total Time 10 minutes
Prep Time 10 minutes
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, FatContent 11.4, SaturatedFatContent 5.2, CholesterolContent 13.8, SodiumContent 47.2, CarbohydrateContent 28.8, FiberContent 1.2, SugarContent 26.2, ProteinContent 0.8
THE BEST HOMEMADE BUTTERCREAM ICING RECIPE
This is a recipe I have used for cakes and cupcakes since 1999. Buttercream icing recipes are so much easier to make homemade than you may have thought.
Provided by Crystal VanTassel-Lopez
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Cream butter and shortening with an electric mixer until well blended. A stand-alone mixer works best. This is the one I have and LOVE!
- Add the vanilla and mix until blended. At this point your icing should look like this:
- Gradually add sugar one cup at a time, beating well on medium speed. Stop in between each cup to scrape the sides and bottom of the bowl.
- The icing will start to get dry, you can gradually add your milk or heavy whipping cream. Keep mixing until everything is fluffy and smooth. If you would like to color the icing, this is the stage you would do that. Just add the gel coloring and mix on medium speed until well blended.
- You can now place the icing in a bag for piping your cupcakes or ice your cake.
Nutrition Facts : Calories 598 calories, CarbohydrateContent 76 grams carbohydrates, CholesterolContent 35 milligrams cholesterol, FatContent 33 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 66 grams sodium, SugarContent 74 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 16 grams unsaturated fat
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