Traditional buttercream frosting (what some call American buttercream) is a great choice if you're looking for a frosting that crusts.
It has the perfect ratio of fat to sugar, which is essential for crusting.
If there's too much fat or moisture, the frosting will never form a crust.
Ingredients of Wilton Buttercream Frosting
- It's 1/2 Cup of Unsalted Butter.
- Prepare 1/2 Cup of Vegetable Shortening.
- You need 1 Tsp of Clear Vanilla Extract.
- It's 4 Cups of Powdered Confectioners Sugar.
- You need 2-3 Tbs of Milk.
Wilton Buttercream Frosting instructions
- In a large bowl cream together 1/2 butter and 1/2 vegetable shortening (about 1 min).
- After you finish step one add in the 1Tsp clear vanilla extract. (Mix for about 30 sec.).
- Slowly add in the 4 cups of powdered confectioners sugar. (About half a cup at a time) Scrape bowel each time you add more sugar..
- Yes your mix will look clumpy. keep mixing!!!.
- After all of the confectioners sugar is added, add 1 Tbs of milk at a time to frosting, until you have reached desired consistency. (I use 3Tbs).
- Add desired food coloring, or leave as is..
- Any left overs, place in air tight container, good for up to 2 weeks in the refrigerator..
- Enjoy!!!!.
Thinning is done easily by adding water. To make medium add one tablespoon milk or water. To make thin icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the. Using creamy icing, heavily ice cake, using spatula to make diagonal markings on side of cake.
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