Wilton Copycat Buttercream Icing

"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."
Wilton Copycat Buttercream Icing created by Realtor by day
Ready In:
3 cups


  • 12 cup Crisco, room temp
  • 12 cup butter, room temp
  • 1 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


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

Join The Conversation

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  1. Kelly F.
    Is this icing overly sweet and is it easily spreadable? Im make a four layer unicorn cake which will have a lot of frosting. I want a simple recipe that isn't super sweet, easily spreads smooth, and is more airy than dense. Is this a good recipe for that?
  2. Peggy H.
    I love this receipe, but can't find info on if it can be frozen ?
  3. Joanne G.
    Can you tell me where I would find the raspberry frosting recipe
  4. teendale888
    Can I substitute the confectioners sugar with Swerve? Will the consistency be the same?
  5. Barbara R.
    Can I substitute egg white instead of meringue powder



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