1 C solid white vegetable shortening (I used Crisco)
1 tsp Wilton Flavor Vanilla
2 T water or milk (I used water)
4 Cups pure cane sugar
1T Wilton Meringue Powder
A pinch of salt
Cream shortening, flavoring and water. Add dry ingredients and mix on med. speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. At this point I added 2T water and mixed on medium for two minutes.
Thank you again for your answers.
Our instructor cautioned us about over mixing our icing and getting too much air in it. This is not a problem unless you're wanting to pipe roses. Then you'll need to add powdered sugar a Tablespoon at a time until it is stiff enough for your purposes.
Not a disaster ^_^
A Traditional Buttercream Frosting--Extremely Popular and Perfect for Most Any Cake
Cooking Time: No cooking required
3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened
Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Variations: Peanut Butter Crunch—substitute peanut butter for butter, sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate—add ½ cup cocoa, top with chocolate curls, if desired.
Orange—substitute fresh orange juice for milk, add 1 tsp. orange rind, top with thin strips of orange peel.
Cherry—substitute 3 tbsp. maraschino cherry juice for milk, add in 1/3 cup chopped maraschino cherries.
Serving Size: Makes enough for a 9-inch two-layer cake
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