by Karen » Sun Apr 13, 2014 5:08 pm
Wilton Buttercream Icing
Ingredients:
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approx 1 lb)
2 tablespoons milk
Makes about 3 cups.
Instructions:
(Medium Consistency)
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.
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 2 tablespoons light corn syrup, water or milk.
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.
Wilton Class Buttercream Icing (stiff consistency)
Ingredients:
1 cup solid white vegetable shortening
1 teaspoon Wilton flavoring (vanilla, almond, or butter)
7- 8 teaspoons milk of water
1 lb pure cane confectioners’ sugar
1 tablespoon Wilton Meringue Powder
Pinch of salt (optional)
Makes 2 ½ cups.
Instructions:
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
Wilton Buttercream Icing
Ingredients:
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approx 1 lb)
2 tablespoons milk
Makes about 3 cups.
Instructions:
(Medium Consistency)
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.
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 2 tablespoons light corn syrup, water or milk.
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.
Wilton Class Buttercream Icing (stiff consistency)
Ingredients:
1 cup solid white vegetable shortening
1 teaspoon Wilton flavoring (vanilla, almond, or butter)
7- 8 teaspoons milk of water
1 lb pure cane confectioners’ sugar
1 tablespoon Wilton Meringue Powder
Pinch of salt (optional)
Makes 2 ½ cups.
Instructions:
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.