Snow White Buttercream Icing Recipe

Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.
Makes: About 7 cups of icing.
Skill Level: None

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Step 1

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.

Step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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2/3 cup + 3 tablespoons water, (divided)

12 cups sifted confectioners' sugar, ((about 3 lbs.) divided)

3 tablespoons light corn syrup

3/4 teaspoon salt

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Snow White Buttercream Icing is rated 4.1 out of 5 by 41.
Rated 3 out of 5 by from Missing ingredients I used to use the recipe all the time, however I notice on the supply list there is no meringue powder but the instructions call for it. Someone needs to proof the pages better!
Date published: 2016-12-21
Rated 1 out of 5 by from This is not a very good recipe I lost my recipe and do not remember the original by heart. This one is unclear and doesn't have all the instructions. The Snow White buttercream frosting is a great recipe I wish you would update this for everyone to have correctly.
Date published: 2016-11-20
Rated 4 out of 5 by from This is an alright frosting...I read someone post that you can not use all real butter for a buttercreme frosting...I would have to say not true, I use all butter for my butter creme and it turns out perfect...personally I do not like crisco in my butter creme so I have tweaked and practiced and have came up with the perfect recipe and yes I do use it to decorate and it does hold its shape, boarders, flowers, string work everything...use 1 lb butter, 2 lb powder sugar, 2 table spoons meringue powder, 1/4 cup evap milk, pinch salt, 1 teaspoon vanilla, well.
Date published: 2015-03-01
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