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    You are in: Home / Recipes / Wilton Buttercream Icing Recipe
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    Wilton Buttercream Icing

    Wilton Buttercream Icing. Photo by Meri Beth

    1/22 Photos of Wilton Buttercream Icing

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Shandibear's Note:

    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!

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    Serves: 18



    Units: US | Metric

    chocolate icing

    • 3/4 cup cocoa powder, for baking or 3 ounces unsweetened chocolate squares, melted


    1. 1
      Cream butter and shortening with mixer.
    2. 2
      add vanilla.
    3. 3
      gradually add sugar, one cup at a time, beating on medium speed.
    4. 4
      scrape sides and bottom of bowl often.
    5. 5
      when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
    6. 6
      refridgerate leftover icing in an airtight container.
    7. 7
      Rewhip before using.
    8. 8
      *****For chocolate icing.
    9. 9
      Add cocoa powder or melted chocolate when adding the sugar.

    Ratings & Reviews:

    • on October 05, 2009


      My grandmother taught me to decorate cakes years ago and this is the recipe she gave. Tastes great- highly recommend!

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    • on January 16, 2009


      Dannygirl's right - the recipe from the Wilton cake decorating classes also calls for (1 tbsp) Wilton Meringue Powder. Adding that was the only change I made to this. The order of the steps was slightly different too - the directions I have call for creaming the shortening, flavoring, and milk/water together prior to adding the confectioner's sugar and meringue powder, instead of adding the milk/water as the last step. After getting everything mixed together I just went back and added the extra milk to get the various consistencies (thin and medium) that I needed for my particular cake. It has a good flavor and works great for covering cakes as well as piping decorations. I used it to decorate a My Little Pony themed cake for my 3 year old's birthday. She loved it! Thanks for posting and reminding me to dig out this recipe from class! ;-)

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    • on July 23, 2012


      I change it but it worked for what I wanted. I wanted a thinner icing. I used just sweet butter (unsalted) because that is all I had, rose water in place of vanilla & milk.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Wilton Buttercream Icing

    Serving Size: 1 (44 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 209.2
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 5.2 g
    Cholesterol 13.7 mg
    Sodium 47.1 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 1.1 g
    Sugars 26.1 g
    Protein 0.8 g

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