Wilton Buttercream Icing

READY IN: 10mins
Recipe by C.C619

This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.

Top Review by alliecat461

I printed out the recipe to use this evening for my grandson's birthday cup cakes but had to stop. I had everything on hand except for the meringue - it is absolutely necessary to use since it doesn't appear to be available at my local stores?

Ingredients Nutrition

  • 12 cup Crisco, room temp
  • 12 cup butter, room temp
  • 1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon butter flavor extract
  • 2 tablespoons milk or 2 tablespoons water
  • 4 cups confectioners' sugar, sifted
  • 1 tablespoon meringue powder


  1. Cream the butter and crisco together.
  2. Add the flavour extract and water.
  3. Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
  4. Beat for another 7-10 minutes till the icing is creamy and smooth.
  5. Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
  6. This yields about 3 cups.

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