Buttercream Icing Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 cups - Solid white shortening
  • 1 teaspoons - Wilton flavor, Vanilla, almond, or butter
  • 7 teaspoons - Milk or water, Milk softens. To make stiffer, add 2 tsp
  • 1 pounds - Pure cane confectioners’ sugar, Imperial or CNH
  • 1 tablespoons - Wilton meringue powder, Eliminate for egg allergo
  • pinchs - Salt, Optional
  • Directions:

    Cream shortening, flavoring and Water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend and additional minutes or so, until creamy.

    Makes 2 1/2 cups.

    CHOCOLATE BUTTERCREAM
    And 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and add an additional 1 to 2 tablespoons water to recipe. Mix until well.

    Brief Description

    Recipe from The Wilton Method of Cake Decorating, Decorating Basics Course 1

    Main Ingredient:

    Confectioners’ Sugar

    Category:  Frostings

    Cuisine:  American

    Notes

    ICING CONSISTENCY
    Stiff
    Used for decorations such as flowers with upright petals, like the rose. Use this test to check the consistency: 1. Place one cup of icing in a 9 oz cup, 3 3/4 inch tall and about 2 3/4 inch diameter. 2. Insert a spatula all the way into the center of the icing and jiggle the cup. 3. When the icing is stiff consistency, the spatula will not move.
    Medium
    Used to create stars, dimensional decorating, borders, and flowers with petals that lie flat. To convert stuff consistency icing to medium consistency, add 1 teaspoon of water for each cup of stiff consistency icing (2 1/2 cup teaspoons of water for the full recipe). Mix until well blended. 1. Use the same test as for stiff consistency. 2. When the icing is medium consistency, the spatula will move slightly and start to lean when you jiggle the cup.
    Thin
    Used for writing in printing, leaves, icing a cake. To convert stiff consistency icing to thin consistency, add 2 teaspoons of water for each cup of stiff consistency icing (5 teaspoons of water for the full recipe). Mix until well blended. 1. Use the same test as for stiff consistency. 2. When the icing is a thin consistency, the spatula will fall over when you jiggle the cup. When making inconsistency icing or riding in printing, add 1/2 teaspoon of piping gel per cup of been consistency. It will add stress to be icing to make writing in printing easier.

    Source

    The Wilton Method of Cake Decorating, Decorating Basics Course 1

    Posted By:

    jkandsf2d

    Posted On:

    October 20, 2017

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