By Shandibear on January 17, 2006
Photo by Meri Beth
Photo by Meri Beth
"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!"
Serving Size: 1 (44 g)
Servings Per Recipe: 18
"My grandmother taught me to decorate cakes years ago and this is the recipe she gave. Tastes great- highly recommend!"
"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! ;-)"
"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."
"I must say, the only reason I chose this recipe was because the picture was of the Georgia G! However, I'm so glad I did, because it's a great recipe & works wonderfully for decorating. Thanks to Shandibear for posting and Meri Beth for the bulldog pride!"
"perfect recipe :)"
"This IS a great recipe - it is Wilton's original, published decades ago. Still the best!"
"I have used this recipe for over 25 years. I also took the Wilton cake decrating classes. Like another reviewer said, the original recipe called for 2 egg whites, but since they have changed it to meringue powder. I add the meringue powder to mine, it gives it stability. For those that are looking for a recipe that has a nice crust on the outside, but soft when you bite in, this is the one for you. today I made over 80 flag cookies for my son's first grade class in celebration of Tuesday's innaguration."
"Excellent frosting. I've made it twice so far to ice a: jumbo choc. chip cookie and to decorate Recipe #38966 , using almond extract to flavor it. This is really easy to pipe in the bag. Thanks Shandibear, for posting. Roxygirl"
"You also need a tablespoon of the Wilton Meringue Powder which isn't listed in this recipe. I like making this recipe half shortening/half butter to improve the taste. I also add different flavourings, lemon is really nice. I find you actually need to double the flavouring to actually taste it. Great for decorating though!"
"i have used this recipe for years after i took my wilton class. i can't stand the feeling in my mouth that shortening gives so i replace the shortening in its entirety with butter. so unhealthy but much better than just butter flavor!"
"I had very high hopes for this recipe, given the reviews, and overall it's not bad. The consistency, once thinned with a bit of water, is great for decorating. The issue I had though was that I thought that it was a little bland. It just seemed to be missing something. Maybe next time I'll use equal parts shortening, butter, and cream cheese and add a little wilton butter flavoring and see how that goes."
"I also love this icing - I always use the clear almond extract because that's my favorite flavor. It takes some practice to get the combination correct for the pressure and the consistency, but what a fun and tasty thing to practice!"
"I was asked to make a cake for a friend's baby shower, so I used recipe #208645 and iced with this recipe. I used half shortening and half unsalted butter, and it turned out wonderfully; not too stiff or too soft and held it's shape well! Thanks for posting!"
"I am not a baker, really, so I thought I'd add commends for other non-bakers. This icing is VERY stiff as the first line suggests, it is best reserved for cake decorating. (Though gradually adding more liquid makes it manageable as a regular icing.) You need a strong mixer to whip it - my little hand mixer was not up to the task. Making less does not make it easier as the stiff icing just gets stuck inside the beaters. In spite of my comments, I still gave the icing 4 stars as it worked wonderfully after I thinned it."
"very good- I've been looking for a stiff icing, and I've found it! Only one question... It says cream butter and shortening, but I don't see butter listed on the ingredients. Thank you"
"Perfection for decorating ! Easy to use and taste is good as well. When I am decorating a cake or big cookie I use this recipe. If I am doing a specailty cake I will use a Buttercream or Cream Cheese. But for a cake that will be decorated this is the recipe to use !"
"Outstanding! This is the ONLY icing I use to frost my cakes, cupcakes, etc. Completely fool-proof and tastes like it was professionally made. Completely versatile, can be made thicker or thinner, whatever you need. I recently used lemon extract in it and it was fabulous as usual! Thanks for posting!"
"Our cake decorating instructor keeps everything else the same, but uses 2 tsp of extract total: 1 tsp vanilla, 1/2 tsp butter, and 1/2 tsp almond. It is wonderful that way!!!"
"Perfect icing every time!"
"I'm currently taking the Wilton cake decorating class and this is great Icing. It tastes just like it's from the grocery store or bakery. Wilton makes clear flavoring in Vanilla, Almond or Butter. My personal favorite is the Vanilla! This is the best icing for decorating your cake!"