Wilton's Buttercream Icing

By request I am posting some recipes from the cake decorating classes I took a while back.

Here is the basic recipe for Wilton's Buttercream Decorator's Icing:

• 1 tsp clear vanilla extract
• 2 TBS milk or water
• 1 c vegetable shortening
• 1 TBS Meringue Powder
• 1lb. sifted powdered sugar (approx. 4 cups)

(optional--1/2 tsp butter extract may be substituted for 1/2 of the vanilla. A pinch of salt may also be added, which I recommend. If you don't need the frosting to be as white as it can be I also recommend replacing half of the shortening with a stick of softened butter. It just takes a lot better.)

Sift powdered sugar and meringue powder together in a large bowl and set aside. Cream shortening, and liquids, then gradually add the sifted dry ingredients. Mix until creamy, for a minute or so.

This recipe makes about 3 cups of stiff consistency frosting. You can thin it out with additional water or milk. You will need an additional tablespoon of liquid to make the whole batch medium consitency or 2 tablespoons to achieve thinner consistency. Stiff icing is typically used for roses or flowers that have upright petals, medium is for borders and flat laying flowers, and thin is used for writing words, stems, leaves, and frosting your cake.

Also, if you cannot find meringue powder you can omit it. It helps the frosting develop a slight crust so that it isn't quite so messy overtime.

I recently tried a version of this recipe making it chocolate and absolutely love it!! All you do is add 3 ounces of melted bittersweet chocolate or 3/4 of cocoa powder. I used it on Ethan's cake and couldn't stop licking the bowl (and this comes from someone who doesn't like to eat "Crisco frosting").

Enjoy!!