Buttercream Icing by Wilton Recipe
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 228.4
- Total Fat: 12.1 g
- Cholesterol: 0.2 mg
- Sodium: 1.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
View full nutritional breakdown of Buttercream Icing by Wilton Recipe calories by ingredient
Introduction
Proffessional icing for a real cake taste!!Calories are based on icing a 2 layer 10" cake with 16 servings but will change according to your cake dimensions. Proffessional icing for a real cake taste!!
Calories are based on icing a 2 layer 10" cake with 16 servings but will change according to your cake dimensions.
Number of Servings: 16
Ingredients
-
1 cup solid white vegetable shortening
1 tsp wilton Flavor (Vanilla, Almond or Butter)
2 tbsp milk or water
1 lb. pure cane confectioners' sugar (approx. 4 cups)
1 tbsp Wilton Meringue Powder
A pinch of salt (optional)
Directions
Cream shortening, flavoring and water OR milk. Add dry ingrdients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. SEE BELOW BEFORE ICING CAKE
*
FOR CHOCOLATE BUTTERCREAM ICING
*Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended. (this addition is not added to the calorie of this recipe)
*
This recipe yields approximately 3 cups of Stiff icing. Stiff icing is used to form flowers and petals.
*
Add 1 teaspoon water to each cup of stiff consistency icing for medium consistency to use for borders, piping, and petals that lie flat.
*
ADD 2 TEASPOONS of water to each cup of stiff consistency icing to use for writing, making vines, leaves, and ICING THE CAKE.
Number of Servings: 16
Recipe submitted by SparkPeople user REDRIDINGHOOD3.
*
FOR CHOCOLATE BUTTERCREAM ICING
*Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended. (this addition is not added to the calorie of this recipe)
*
This recipe yields approximately 3 cups of Stiff icing. Stiff icing is used to form flowers and petals.
*
Add 1 teaspoon water to each cup of stiff consistency icing for medium consistency to use for borders, piping, and petals that lie flat.
*
ADD 2 TEASPOONS of water to each cup of stiff consistency icing to use for writing, making vines, leaves, and ICING THE CAKE.
Number of Servings: 16
Recipe submitted by SparkPeople user REDRIDINGHOOD3.
