Buttercream Icing Medium Consistency Recipes

BUTTERCREAM ICING (MEDIUM CONSISTENCY)

Steps:

• 1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
• 2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• 3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
• 4. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
• 5. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
• 6. SOURCE: Wilton's 2003 Yearbook

EASY BUTTERCREAM ICING

Steps:

• For stiff consistency icing (flowers), dissolve salt in water.
• Cream shortening, vanilla and water in a standup mixer.
• Mix the meringue powder into the icing sugar.
• Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
• Whip icing on high for a minute or so until creamy.
• For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
• For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

WILTON BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• add vanilla.
• gradually add sugar, one cup at a time, beating on medium speed.
• scrape sides and bottom of bowl often.
• when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• refridgerate leftover icing in an airtight container.
• Rewhip before using.
• *****For chocolate icing.
• Add cocoa powder or melted chocolate when adding the sugar.

BUTTERCREAM ICING

Steps:

• Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
• Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
• Makes enough buttercream to frost 36 cupcakes.
• For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
• * Any flavours/extracts may be used to suit your taste.