1/1 Photo of Wilton Buttercream Icing
Your Mom's Note:
Perfect for icing cakes and decorating :) Can sit out at room temperature. 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
My Private Note
Units: US | Metric
- 1In large bowl, cream shortening and butter with electric mixer.
- 2Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
- 3Scrape sides and bottom of bowl often.
- 4When all sugar has been mixed in, icing will appear dry.
- 5Add milk and beat at medium speed until light and fluffy.
- 6Keep bowl covered with a damp cloth until ready to use.
- 7For 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.
- 8NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
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Nutritional Facts for Wilton Buttercream Icing
Serving Size: 1 (243 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1206.2
- Calories from Fat 587
- Total Fat 65.2 g
- Saturated Fat 29.5 g
- Cholesterol 82.7 mg
- Sodium 278.4 mg
- Total Carbohydrate 160.3 g
- Dietary Fiber 0.0 g
- Sugars 156.7 g
- Protein 0.6 g