Wednesday, October 21, 2009

Wilton Buttercream Icing

{These cupcakes are decorated with Wilton Buttercream Icing using a 32 star tip}
1/2 c. solid vegetable shortening
1/2 c. butter or margarine
1 tsp. Wilton Clear Vanilla Extract (I just use regular vanilla-it makes the icing darker)
4 c. sifted confectioners' sugar (approx. 1 lb.)
2 Tbsp. milk

1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides on bottom of bowl often.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes about 3 cups.

Chocolate Buttercream Icing:
Add 3 oz. melted unsweetened chocolate* and 1 tablespoon more milk to above recipe.
*3 tablespoons of unsweetened cocoa powder + 1 tablespoon oil equals 1 ounce of unsweetened chocolate.

Notes: Keep icing covered with a damp cloth until ready to use. For best results, keep icing bow in refrigerator when not in use. Refrigerate in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

This recipe is idea for thick consistency icing used for making several flowers. For the majority of decorating, you will want to use a medium consistency icing. To make a medium consistency, add 1/12-2 tablespoons of light corn syrup. Ice cakes using thin consistency icing, which can be made by adding 3-4 tablespoons of light corn syrup.

This recipe is found in the Wilton Cake Decorating Beginner's Guide instruction book that came with my 53-piece cake decorating set.

Friday, October 9, 2009

Blueberry-Raspberry Buckle

2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 c. milk
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter or margerine

1. Grease bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch pan. Set aside. In a medium bowl combine 2 cups flour, baking powder, and salt. Set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium speed until light and fluffy. Add egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries and raspberries. In another bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. using a pastry blender, cut in butter until mixture resembles course crumbs; sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm.

Notes: This recipe is from the Better Homes and Gardens Cookbook, 12th edition. It calls for 2 cups of blueberries and has a variation for 2 cups of raspberries, but I had one cup of each and thought they would work well together. It is really tasty!! My husband and I couldn't stop eating it!