Wiltons Butter Cake Food

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.

WILTON'S BUTTER CAKE

Steps:

• Preheat oven to 350°F
• Spray pans with vegetable pan spray.
• In mixer bowl cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla and almond flavor.
• Mix flour with baking powder and salt.
• Add flour mixture alternately with milk, starting with the flour.
• Pour into prepared pans.
• Bake about 35 minutes or until an inserted toothpick comes out clean.
• Cool completely before decorating.

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.

EXTRA SPECIAL BUTTERCREAM ICING

Steps:

• Cream butter and shortening until fluffy.
• Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
• Add salt, flavorings and enough whipping cream to make the consistency you need.
• Beat at medium speed until icing is fluffy.
• You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
• I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
• The meringue powder gives the icing a light crust, but it remains soft underneath.

WILTON SNOW WHITE BUTTERCREAM CAKE ICING

Steps:

• Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
• Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
• Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
• Add salt and flavorings; beat at low speed until smooth.
• 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.
• For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

WILTON BUTTERCREAM ICING

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 sugar has been mixed, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
• Makes 3 cups.

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.