Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wilton Buttercream Icing Recipe
    Lost? Site Map

    Wilton Buttercream Icing

    Wilton Buttercream Icing. Photo by CurlDiva

    1/1 Photo of Wilton Buttercream Icing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large bowl, cream shortening and butter with electric mixer.
    2. 2
      Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
    3. 3
      Scrape sides and bottom of bowl often.
    4. 4
      When all sugar has been mixed in, icing will appear dry.
    5. 5
      Add milk and beat at medium speed until light and fluffy.
    6. 6
      Keep bowl covered with a damp cloth until ready to use.
    7. 7
      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.
    8. 8
      NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

    Ratings & Reviews:

    • on December 31, 2011

      55

      This is the updated trans fat free version. Very creamy, easy to spread.I have used both unsalted butter and I have subbed Best Life Diet baking sticks for the butter and it yeilded a wonderful taste and a white color both times. The best thing about this recipe (besides the versatility) is the fact that it doesn't leave that waxy coating on your tongue after you have eaten it like some butter cream icings do. This is my go to recipe for all my special occasion cakes. When there are left overs it can be put in the refrigerator and spread over a basic sugar cookie recipe.

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

    Advertisement

    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
    48%
    Total Fat 65.2 g
    100%
    Saturated Fat 29.5 g
    147%
    Cholesterol 82.7 mg
    27%
    Sodium 278.4 mg
    11%
    Total Carbohydrate 160.3 g
    53%
    Dietary Fiber 0.0 g
    0%
    Sugars 156.7 g
    626%
    Protein 0.6 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites