Recipes
Buttercream Icing Wilton Recipe
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.
Ingredients:
1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Makes: About 3 cups of icing.
Instructions:
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
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.
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.
WEST ISLAND CAKE CLUB WORKSHOPS:
Please bring buttercream at room temperature. Take out from the refrigerator the night before the workshop. Thank you.
Royal Icing
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Ingredients:
- 3 tablespoons Meringue Powder
- 4 cups (about 1 lb.) confectioners' sugar (Icing Sugar)
- 6 tablespoons warm water
Makes: About 3 cups of icing.
Instructions:
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
WEST ISLAND CAKE CLUB WORKSHOPS:
Please bring recipe as is in a covered bowl. Do not add more than 6 tablespoons water.
Please put plastic wrap on surface of the icing so it does not dry and harden.
Powdered Sugar Icing (as seen in the September 21st, 2010 Hands-on)
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.
Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Taken from Christmas-Cookies.com/