Wilton Buttercream Icing(Stif consistency)
Posted by Annita on April 17, 2007
This is the recipe taught to us in Wilton Cake decorating class.
Solid white vegetable shortening – 1 cup
Wilton flavour(Vanilla,Almond or Butter) – 1 tsp
Milk or water – 2 tbsp
Pure cane confectioners’ sugar – 1 lb (approx 4 cups)
Wilton Meringue Powder – 1 tbsp
salt – a pinch (optional)
Cream shortening,flavoring and water.Then add all the other ingredients and mix on medium speed until all the ingredientsnhave been thoroughly mixed together.Blend an additional minute or so,until creamy.
This stiff consistency recipe is used for decorations such as flowers with upright petals like roses and sweet peas.
Medium consistency:- Add 1 tsp water to each cup of stiff consistency icing(one additional tbsp of water when using the full recipe).Mix until well blended.Medium consistency is used to create stems,figure piping,borders and flowers with petals that lie flat.
Thin consistency :- Add 2 tsps of water to each cup of stiff consistency icing(two tbsps of additional liquid when using the full recipe).Mix until well blended.Thin consistency icing is used for writing,making stems,leaves and frosting a cake.