Wiltons Butter Cake Recipes

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WILTON'S BUTTER CAKE



Wilton's Butter Cake image

Make and share this Wilton's Butter Cake recipe from Food.com.

Provided by Smiling in Texas

Categories     Dessert

Time 55m

Yield 7 1/2 cups

Number Of Ingredients 9

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon almond flavoring
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350°F
  • Spray pans with vegetable pan spray.
  • In mixer bowl cream butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla and almond flavor.
  • Mix flour with baking powder and salt.
  • Add flour mixture alternately with milk, starting with the flour.
  • Pour into prepared pans.
  • Bake about 35 minutes or until an inserted toothpick comes out clean.
  • Cool completely before decorating.

Nutrition Facts : Calories 838.2, Fat 41.8, SaturatedFat 25.2, Cholesterol 243.2, Sodium 439, Carbohydrate 106.8, Fiber 1.4, Sugar 67.1, Protein 10.8

WILTON SNOW WHITE BUTTERCREAM CAKE ICING



Wilton Snow White Buttercream Cake Icing image

Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.

Provided by spreadnjoy

Categories     Dessert

Time 20m

Yield 7 cups

Number Of Ingredients 10

2/3 cup water, divided
3 tablespoons water, divided
1/4 cup meringue powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1 1/4 cups vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor extract

Steps:

  • Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
  • Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
  • Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
  • Add salt and flavorings; beat at low speed until smooth.
  • 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 up to 4 more tablespoons each water and corn syrup.

Nutrition Facts : Calories 1154, Fat 36.8, SaturatedFat 10.6, Sodium 257.8, Carbohydrate 212.3, Sugar 204.1

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

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

WILTON COPYCAT BUTTERCREAM ICING



Wilton Copycat Buttercream Icing image

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.

Provided by C.C619

Categories     Dessert

Time 10m

Yield 3 cups

Number Of Ingredients 6

1/2 cup Crisco, room temp
1/2 cup butter, room temp
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

Steps:

  • 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.

Nutrition Facts : Calories 1206.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 82.8, Sodium 224.6, Carbohydrate 160, Sugar 156.9, Protein 0.7

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