Tuesday, April 14, 2009

Wilton Buttercream icing recipe

Butter Cream Icing

The following amounts of ingredients is considered as a full recipe.

1 lb Confectioner's sugar (approximately 4 cups)
1 cup Solid white vegetable shortening Meringue Pdr 1 Tbsp
1 tsp Clear Vanilla essence
2 tbsp Milk or Water
Salt (a pinch)

Note:
Meringue powder is a mixture of dried, powdered egg white, cornstarch and gums. It is used to stabilize butter cream icing.
Vegetable Shortening is a flavourless semi-solid fat made from hydrogenated vegetable oil, used in food preparation, especially in baked goods.
To store for a longer period of time use water instead of milk.

Directions:

Cream shortening, essence and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. There are three types of icing consistencies depending on the need:

Stiff consistency is used for decorations such as flower with upright petals like roses and sweet peas.

Medium consistency creates stems, figure piping, borders and flowers with petals that lie flat. Add 1 Tbsp water to each cup of stiff consistency icing. Mix until well blended.

Thin consistency is for writing, making stems, leaves, vines and icing a cake. Add 2 Tbsp of water for each cup of stiff consistency icing . Mix until well blended.

3 comments:

Soma Pradhan said...

Nice Blog with good directions given step by step..

Victoria K. said...

Very pretty cake! :))

hand said...

beautiful cake