Wilton Method Cake Decorating Courses taught at Michaels Crafts 3318 Gateway St Springfield, OR 97477
My Cake Class
It is not recommended and is strongly discouraged for you to replace crisco for all butter to work with during class.
Butter based frostings will not hold up in class due to warm store/classroom temperatures and the natural heat of your hand while holding the bag during the instructional time.
There is a very real possibility that your frosting will melt and not hold it's shape, or be unable to reach a consistency we need to work with on certain techniques. This will result in runny icing and your techniques will not hold their shape/form which could result in it melting into a puddle of frosting on your cake surface).
My recommendation would be to frost your cake in the all butter version if you perfer it, and then follow the recipes in your book or below for decorating your cake in class. Once you have worked with and mastered the class buttercream consistencies and techniques you can work with converting over to your preferred frosting type outside of class.
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 or you do not care for the class buttercream taste this is the
alternative recipe that I recommend.
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
- 2 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.
* If using
Crisco do not add extra 3 TBSP water
The medium and thin icing versions of this recipe are not provided by Wilton.
They were provided by a prior student who came up with this variation during her course 1 class.
It is both Michael's and Wilton's policy that only paid students may attend class. Anyone in the classroom area for the duration of a project class or course must have paid the registration fee regardless of age and amount of participation done during the instruction period. Unpaid children can not attend with a paid adult and "just watch" or be a "helper".
The purpose of this site is to assist in providing past, present and future students with information regarding Wilton's cake decorating courses and project classes.
Cost, discounts and policies for Wilton's courses and classes held at Michael's are set by Wilton and/or Michael's. Wilton Instructors teaching at this location are unable to offer further discounts or alter the price of the course. We are not able to adjust or amend policies that are currently in place by Wilton and/or Michael's.
This site is
not affiliated with Wilton or Michael's. It is independently owned and operated
by Carolyn Alexander, Wilton Method Instructor.
Some images on this site are provided courtesy of Wilton Inc.
©
2008 -2012
