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Wilton's Basic Buttercream Recipes (2)
By
Wilton
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Wilton is a great source of cake decorating
recipes and supplies. These buttercream recipes make a very basic and one
used for different consistencies, , perfect for
frosting
or
piping.
Buttercream is not a good choice for decorating with if the cake has to
sit in a warm area; it will simply melt.
For best results, keep icing covered with a damp
cloth in refrigerator when not being used. |
RECIPE #1: SIMPLE RECIPE
Makes 3 cups
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QUESTION: Does anyone have a solution to
get a smooth finish with buttercream (not rolled buttercream) ?I like the
Wilton recipe because the cake does not have to be refrigerated. I have been
fighting this problem for years and just finished a cake, and am trying to
figure out how to smooth out the air pockets.
ANSWER
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Cream:
 | 1/2 cup butter
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| 1/2 cup solid shortening with electric
mixer at medium speed. |
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Beat in:
| 1 teaspoon vanilla.
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| Gradually add 4 cups sifted confectioners'
sugar (approx. 1 pound), 1 cup at a time, beating well after each
addition. (When all sugar has been mixed in, icing will appear dry.)
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| Add 2 tablespoons milk; beat until icing
appears light and fluffy. |
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RECIPE #2: RECIPE USED FOR DIFFERENT
CONSISTENCIES To ice and decorate a two-layer
8-inch cake, double this recipe. To use entire recipe for icing, after mixing
ingredients together, add an additional 2 tablespoon of liquid. Icing may be
refrigerated for up to 2 weeks or frozen for 2 months.
| 1 pound confectioners sugar |
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| 1 cup solid vegetable shortening (Snowdrift was
recommended because it's the whitest). For a better tasting icing,
substitute 1/2 of the shortening for butter. If this is for practicing,
stick with all water and shortening, it holds better. |
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| 2 tablespoons water, warm - substitute milk for the
water. If this is for practicing, stick with all water and shortening, it
holds better. |
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| 1/2 teaspoon salt |
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| 1 teaspoon Wilton's clear vanilla extract or regular
vanilla extract, but it colors the icing |
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| 1 teaspoon light Karo syrup |
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Sift the confectioners sugar and meringue powder into a large
mixing bowl and set aside. Cream the shortening. Dissolve the salt in the warm
water. Add the water and extract to the shortening and mix. Gradually add the
sugar, no more that 1 cup at a time, stopping to scrape the sides of the bowl.
With a hand mixer, mix for 5 minutes on medium speed. With a stand-up mixer, mix
on low for 2 minutes.
For the three different
icing consistencies:
STIFF:
The above recipe will give you your stiff consistency. After mixing, remove 1
cup for make flowers.
MEDIUM:
To the remaining 2 cups add 2 teaspoons of water. Remove 1 cup for borders and
flowers with petals that lie flat.
THIN:
To the remaining 1 cup add 1 teaspoon of light Karo syrup. This will give the
icing more elasticity for icing the cake.
Icing Colors:
Icing can be tinted. I like to use gel colors. They are very concentrated
and can be easily combined to make other ones. To use, open the jar and take a
flat toothpick to poke a hole through the foil. Streak your icing with the color
from the toothpick. Use a different toothpick each time as to not contaminate
the icing color jar.
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