Wednesday, August 18, 2010

Making buttercream from scratch and coloring it for class

Had to make a double batch of Class Wilton Buttercream Icing and divide, color and seal to take to class this week.  And the half-dozen cupcakes we needed to bring in to decorate too.  I had to double


  • 1 cup solid vegetable shortening
  • 1 teaspoon Wilton Flavor (vanilla, almond or butter)
  • 7-8 tsp water or milk
  • 1 lb pure cane confectioners' sugar
  • 1 tablespoon Wilton Meringue Powder
  • Pinch of salt (optional)
Makes: About 2 1/2  cups

Ready to divide

Ready to color

1 and 1/4 cup medium consistency

1/4 cup thin consistency

1/2 cup medium consistency dark color

1/2 cup medium consistency dark and light colors

cupcakes made from Wilton's Butter Cake recipe

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