Class Buttercream Icing Recipes

WILTON BUTTERCREAM ICING

Wilton Buttercream Icing image

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!

Provided by Shandibear

Categories Dessert

Time 10m

Yield 3 cups, 18 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegetable shortening
1/2 cup softened butter
1 teaspoon wilton clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or 2 tablespoons water
3/4 cup cocoa powder, for baking or 3 ounces unsweetened chocolate squares, melted

Steps:

Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.

Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Quick and Almost-Professional Buttercream Icing image

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

Provided by xoshadyxo

Categories Desserts Frostings and Icings Buttercream

Yield 8

Number Of Ingredients 5

Ingredients

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

Steps:

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g

BASIC BUTTERCREAM ICING

Basic Buttercream Icing image

Provided by Food Network

Categories dessert

Time 15m

Yield 6 cups

Number Of Ingredients 5

Ingredients

1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar

Steps:

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.

CLASS BUTTERCREAM ICING

Class Buttercream Icing image

My friend took a cake decorating class, and this is the most delicious frosting I've ever had. She said you have to buy professional extracts instead of the store brand or it will change the color and the taste. She got hers at a craft store. She said for the best flavor to use whole milk instead of a low-fat milk or water, but if you want to use milk you'll have to refrigerate the cake. She says the salt keeps the frosting not tasting too sweet, and it's a must. The best part about this frosting the taste and texture stay good for weeks. Serving size is estimated.

Provided by AmyZoe

Categories Dessert

Time 30m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup vegetable shortening (solid white)
1 teaspoon almond flavoring (Wilton) or 1 teaspoon butter flavor extract (Wilton)
7 -8 teaspoons milk or 7 -8 teaspoons water
1 lb confectioners' sugar (pure cane)
1 tablespoon meringue powder (Wilton brand, you can skip if you are allergic to eggs)
1 pinch salt
1/4 cup cocoa
3 ounces unsweetened chocolate squares, melted
1 -2 tablespoon water

Steps:

Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.

Nutrition Facts : Calories 411.6, Fat 25.3, SaturatedFat 8.8, Cholesterol 0.5, Sodium 20.3, Carbohydrate 49.2, Fiber 1.8, Sugar 44.4, Protein 1.6

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