Wilton Buttercream Icing

Posted by Administrator on 1/3/2012 to Tips, Techniques and Projects
Buttercream icing is the standard for cake decorating. It has a smooth texture and spreads nicely. It's very good for piping borders and figures. There are many variations and I have to confess buttercream of any type is not my favorite after making hundreads of pounds of this at a time. It is however my choice for decorating purposes. Many cake lovers like this even when I make it for them. This standard recipe is given in Wilton instruction clases.



About 3 cups of icing.


Step 1

In large bowl, cream shortening and butter 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 sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

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.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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