Wiltons Chocolate Buttercream Icing Food

THE IDEAL CRUSTING BUTTERCREAM FROSTING

Steps:

• Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
• Add the vanilla, scraping down the sides of the bowl as needed.
• Gradually add the confectioners' sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
• Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.

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.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

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.

WILTON'S CARAMEL BUTTERCREAM ICING

Steps:

• Cream shortening and butter with electric mixer. Add ice cream topping, milk 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 and beat at medium speed until light and fluffy.
• Keep icing 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. Re-whip before using.

WILTON'S CHOCOLATE BUTTERCREAM ICING

Steps:

• 1. Stiff consistency In large bowl cream shortening and butter with mixer.
• 2. Add cocoa and vanilla.
• 3. Gradually add sugar one cup at a time. beating well on med speed.Scrape sides amd bottom of bowl often
• 4. When sugar is all in icing will appear dry add milk beat on med speed until light and fluffy
• 5. Keep bowl covered with damp cloth until ready to use.
• 6. For beat results keep icing bowl in fridge when not in use.
• 7. Refrifgerate up to two weeks in air tight container. Rewhip before using.
• 8. Chocolate Mocha Icing- Substitute cold brewed stronge coffee for milkin Chocolate Buttercream Icing
• 9. Dark Chocolate Icing- Add an additional 1/4 cup coca and 1 more Tbsp milk to Choloate Butercream Icing
• 10. For thin (spreading ) Consistency Add 3-4 Tbsp corn syrup, water or milk.

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.

WILTON'S BUTTERCREAM FROSTING

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 of the sugar has been mixed in, icing will appear dry.
• Add milk and beat on high speed until light and fluffy.
• To frost the cake, thin with 1 tablespoon milk if desired.
• Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.
• Can refrigerate in air tight container 1 week. Re-whip before using.