Wiltons Buttercream Frosting Recipes

WILTON BUTTERCREAM ICING

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.

BEST HOMEMADE VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
• Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
• Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
• (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

WILTON'S BUTTERCREAM FROSTING

Steps:

• Cream butter and shortening 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 of the sugar has been mixed in, icing will appear dry.
• Add milk and beat on high speed until light and fluffy.
• To frost the cake, thin with 1 tablespoon milk if desired.
• Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.
• Can refrigerate in air tight container 1 week. Re-whip before using.

WILTON COPYCAT BUTTERCREAM ICING

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.

WILTON BUTTERCREAM ICING

Steps:

• 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.
• NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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, 1 tbsp at a time until you get the desired consistency 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.
• Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
• Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
• For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.