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Wilton Class Decorating Buttercream Icing

Wilton Class Decorating Buttercream Icing recipe image
This classic American buttercream recipe is a staple for cake decorators, offering a stable, creamy texture that holds its shape beautifully. Made with shortening instead of butter, it remains firm at room temperature, making it ideal for detailed piping work like rosettes, borders, and writing. The inclusion of meringue powder adds structure and stability without the risk of raw eggs. It has a smooth, sweet flavor that complements any cake, and can be easily tinted with gel food colors. Perfect for weddings, birthdays, and special celebrations where visual appeal is key.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 3
Calories: 990.1
Dietary: Gluten-free, Vegetarian
Description
This classic American buttercream recipe is a staple for cake decorators, offering a stable, creamy texture that holds its shape beautifully. Made with shortening instead of butter, it remains firm at room temperature, making it ideal for detailed piping work like rosettes, borders, and writing. The inclusion of meringue powder adds structure and stability without the risk of raw eggs. It has a smooth, sweet flavor that complements any cake, and can be easily tinted with gel food colors. Perfect for weddings, birthdays, and special celebrations where visual appeal is key.
Ingredients
  • 1 teaspoon Clear vanilla extract
  • 2 tablespoon Water
  • 1 cup Shortening
  • 1 tablespoon Wilton Meringue Powder
  • 1 pound Sifted powdered sugar
Directions
  1. 1
    Sift the powdered sugar and meringue powder together into a large mixing bowl to remove any lumps. Set aside.
  2. 2
    In a separate bowl, combine the shortening, water, and vanilla extract.
  3. 3
    Beat the shortening mixture on medium speed until creamy and well combined.
  4. 4
    Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed.
  5. 5
    Once all dry ingredients are incorporated, increase speed to medium and beat for an additional 2-3 minutes until the icing is light, fluffy, and smooth.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 990.1kcal
% Daily Value *
Total Fat 60.0g93%
Saturated Fat 20.4g102%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 117.4g40%
Dietary Fiber 0.0g0%
Sugars 117.3g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Consistency Adjustments:** For thicker icing (good for borders and flowers with flat petals), add 1 tablespoon of water. For thinner icing (good for writing, stems, leaves, or frosting cakes), add 2 tablespoons of water.

**Flavor Variations:** You can substitute the vanilla extract with clear almond extract or another clear flavoring. Keep total flavoring amount to no more than 2 teaspoons to maintain consistency.

**Storage:** Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 months. Let come to room temperature and re-whip before using if refrigerated.

**Coloring:** Use gel food colors for vibrant results without altering the consistency of the icing.

Keywords: buttercream, icing, decorating, piping, cake, shortening, meringue powder, powdered sugar, vanilla, confection, dessert, sweet, cream, stable, royal icing alternative
Read it online: https://www.chefs-mate.com/recipe/wilton-class-decorating-buttercream-icing/