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.

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