Buttercream Decorators Icing

Buttercream Icing

Decorator Base

Submitted by: ChiChi
Recipe Source: Wilton
Keywords: cake decorating frosting icing  butter cream

Traditional Buttercream Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 tsp Pure Vanilla Extract

4 cups (1 lb) sifted Powdered Sugar

2 Tbsp milk

Make a double batch if multi colors are used or has alot of decorating details.

Directions:

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla and milk. 

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Should be smooth and fluffy. 

If using a hand mixer, It may be necessary to add additional sugar for the correct consistency. If it's too thick, thin out with additional milk or water. 

Special Tips or Information:

Keep bowl covered with a damp cloth until ready to use.

Keep store bought frosting tubs to reuse for your own decorator icing. Mix up colors and store individually in the tubs until ready to use. 

Nothing tastes better than PURE vanilla extract.  It costs more but Imitation vanilla is just not the same. 

Decorating Techniques at Wilton.

Warnings: 

Wedding & Party Cakes: Traditional Buttercream made with butter will melt faster outdoors on a warm day. Omit the butter and use all shortening for a more heat resistant icing. See pure white icing below. 

Additional Comments:

For pure white icing: 

Use Wilton clear vanilla extract and all shortening, omitting butter. Add 1/2 teaspoon Wilton No-Color Butter Flavor. Add up to 4 tablespoons water or milk to thin for iced cakes.

For piped decorations: 

Use standard recipe. Stiff peaks should form on the spatula when dipped.

For spreading consistency: 

Thin with approx 2 Tbsp milk or water. Soft, drooping peaks when spatula dipped in icing. 

For letter writing: 

Thin with corn syrup

Quantity: About 2 1/4 cups of icing.

Nutritional Values: