My Cake Class - Class Butter Cream Recipes

Butter Cream Recipes

Class Buttercream

Stiff Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

2 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Medium Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

3 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Thin Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening

1 Teaspoon Wilton Flavoring

4 Tablespoons milk or water

1 lb. pure cane confectioners sugar
(Apx. 4 cups unsifted)

1 Tablespoon Wilton Meringue Powder

A Pinch of Salt (Optional)

Cream shortening, flavoring and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.

Snow White Buttercream Icing

If the class buttercream does not work for you this is the alternative recipe that I highly recommend.

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

Stiff Buttercream (Full Batch)	Medium Buttercream (Full Batch) *	Thin Buttercream (Full Batch)*
2/3 cup + 3 tablespoons water, divided 1/4 cup Meringue Powder 12 cups sifted confectioners' sugar, (about 3 lbs.) divided 1 1/4 cups solid vegetable shortening 3 tablespoons light corn syrup 3/4 teaspoon salt 3/4 teaspoon no-color almond extract 3/4 teaspoon clear vanilla extract 1/2 teaspoon no-color butter flavor	2/3 cup + 3 tablespoons water, divided 1/4 cup Meringue Powder 12 cups sifted confectioners' sugar, (about 3 lbs.) divided 1 1/4 cups solid vegetable shortening 3 tablespoons light corn syrup 3/4 teaspoon salt 3/4 teaspoon no-color almond extract 3/4 teaspoon clear vanilla extract 1/2 teaspoon no-color butter flavor	2/3 cup + 3 tablespoons water, divided 1/4 cup Meringue Powder 12 cups sifted confectioners' sugar, (about 3 lbs.) divided 1 1/4 cups solid vegetable shortening 4 tablespoons light corn syrup 3/4 teaspoon salt 3/4 teaspoon no-color almond extract 3/4 teaspoon clear vanilla extract 1/2 teaspoon no-color butter flavor

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.

*The medium and thin icing versions of this recipe are not provided by Wilton. They come from a student who came up with this variation during her course 1 class.

* If using Crisco do not add extra 3 TBSP water

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