Wilton Class Buttercream

(Stiff consistency)

Ingredients:
163g Krimwell, Creamlite or Crisco (white shortening)
1 tsp flavour (prefer colourless, e.g. vanilla, butter and almond)
1 tbsp milk or water
454g icing sugar, sifted
1 tbsp Meringue powder (optional)
A pinch of salt (optional)


Method:
1. Cream shortening, flavouring and milk.
2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.


Note:
1. I have cut down the amount of water/milk to 1 tbsp from the original Wilton recipe to improvise the type of shortening we use in Malaysia.
2. For frosting, please thin the icing to thin consistency by adding another at least 2 tbsp of milk/water to the recipe above. You may need extra in order to make it thin enough to frost cake.

Terima kasih

Thanks Jo for the recipe. I once attended a buttercream class with my friend Monica ( remember her ?) and we both have completely forgotten what we learned.

Jo..I tried this recipe and used it to ice a buttercake..It's ok but it's grainy..and cannot hold the rose shape..at first it was ok when I just got it ready..as soon as I fill it in the piping bags, I can feel it became softer..and the rose petals like stick together..Can advice on what's my problem?

I sieved the icing sugar twice and still grainy how leh?
Another question, I keep the leftovers in the fridge. Do I have to beat it again before use or I just have to thaw it?

maybe the heat from our hands and the bag itself makes it became softer.

Hi beginner, the sieveing doesn't help as the icing sugar itself is grainy already. Buttercream made using this method is grainy. It's completely normal. If you have chance to talk to any WIlton students, they will tell you it is just the way the decorator's icing is. If you were using Krimwell to make the above b/c, start the mixing without any milk/water. Certain batches of Krimwell are just soft. And if your kitchen and your hands are soft, the icing will turn even softer after a while. So, make your icing stiffer than you need if your kitchen is really warm.

friends...

I really want to know

was the taste of normal buttercream & IMBC same?
I never tried normal BC...
I love IMBC, so I'd be glad if they have same taste...
TIA!

Hi there,

I've tried TSF and the High humidity BC that was in Wilton's website. But now I'm totally in love with Wilton's Class Buttercream. Especially when making roses at stiff consistency. marvelous.

The meringue powder makes a big difference. Once you frost your cake, it'll give you the fondant look. Same with cupcakes topping. It hardly melts. For me, this BC gives me a stands out look on my cupcakes. All my kids say its yummy.

Grainy? Yes, I came across that problem the other night. But I guess it depends on the Icing sugar quality. Coz my hubby bought some Rose Brand?