Wilton Buttercream Icing(Stif consistency)

This is the recipe taught to us in Wilton Cake decorating class.

Ingredients :-

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)

Method:-

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.

ButterCream Icing

This is the most popular and well-known icing used as a frosting and as a filling.So many butter cream recipes can be found in the internet.Here I’ve used one from Janice Murfitt’s Cake decorating book…Learn more about Buttercream here.

Buttercream used for frosting

This can be used to coat and fill a 8in cake.

Ingredients:-

Softened unsalted butter – 1/2 cup
Icing/Confectioner’s sugar – 2 cups
Milk – 2tsp
Vanilla flavouring – 1 tsp

Method:-
Beat butter until light and fluffy using a wooden spoon/electric mixer.Mix in all the other ingredients and beat until soft.

Additional flavourings:-

Replace milk and vanilla flavouring with orange,lemon or lime juice and 2 tsp finely grated orange,lemon or lime zest to get a citrus flavour.Omit the zest if the icing is to be piped.

Replace milk and vanilla flavouring with 1 tbsp cocoa powder blended with 1 tsp boiling water,cool it and use to get a chocolate flavour.

Replace milk and vanilla flavouring with 2 tsp instant coffee blended with 1 tsp boiling water,cool it and use for a coffee flavour

Learn about different icing consistencies and Wilton’s Basic Buttercream recipe’s here.

Glace Icing

Glace Icing can be poured over the cake to give a smooth glossy finish.By introducing another color icing,it is also used in making feathered icing.

This recipe is enough to coat an 8″ cake.

Ingredients:-

Icing Sugar – 2 cups or 225 gm
Hot water – 2-3 tbsp

Method:-

1. Sift the icing sugar into a bowl.Using a wooden spoon ,gradually stir in enough water to make a mixture in the consistency of a thick cream.
2.Beat the mixture un til white and smooth,and the icing thickly coats the back of the spoon.Color it with a few drops of food coloring,if desired.
3.Use immediately,to cover the top of small or large cakes.

Flavourings

Replace the water with a strong solution of instant coffee,or with freshly squeezed orange,lemon or lime juice.

Sift 2 tsp cocoa powder with the icing sugar for chocoalte icing.

Recipe Source : First Steps in Cake Decorating by Janice Murfitt

Apricot Glaze

Apricot glaze prevents the crumbs from the cut sides of the cake,getting into icing.So brush all the cut out pieces with apricot glaze,and leave them to dry before applying any kind of icing or frosting.

Apricot Glaze

Here’s the recipe..

Ingredients:-

Apricot Jam/jelly – 450 g (1 lb or 3 1/2 cups)
Water – 3 tbsp

Method:-

Gently heat jam and water in a saucepan ,stirring in between until melted.Boil rapidly through 1 minute,and then strain it through a sieve.Using a spoon,rub through as much fruit as possible,and discard the skins left in the sieve.

Pour the leftover glaze into a hot jar.Cool and close the jar tightly.It can be stored in refrigerator for more than 2 months.

P.S:- You can always substitute any other jam/jelly for Apricot.

Recipe Source:-First Steps in Cake Decorating by Janice Murfitt