Best 5 Wilton American Buttercream Recipes
Indulge in the classic smoothness and versatility of Wilton American Buttercream, a staple in the baking world. This luscious buttercream is a culinary delight, crafted with just a handful of simple ingredients: butter, confectioners' sugar, milk, and vanilla extract. It's a culinary chameleon, perfectly adaptable to suit a variety of baking creations, from delicate cakes and cupcakes to rich pastries and cookies. Its creamy texture, pure white color, and subtle sweetness make it an ideal canvas for adding flavors, colors, and textures, allowing you to unleash your creativity and craft personalized desserts that are as unique as your imagination.
**Recipes:**
1. **Classic Wilton American Buttercream:** Master the art of the classic Wilton American Buttercream with this foundational recipe. Learn the essential techniques for achieving a smooth, creamy consistency, perfect for frosting cakes, cupcakes, and more.
2. **Chocolate American Buttercream:** Elevate your buttercream game with the rich, decadent flavor of chocolate. This recipe incorporates cocoa powder to create a luscious chocolate buttercream that will satisfy any sweet tooth.
3. **Vanilla Bean American Buttercream:** Experience the refined elegance of vanilla beans in this elevated buttercream variation. With its subtle flecks of vanilla bean, this buttercream adds a touch of sophistication to your desserts.
4. **Lemon American Buttercream:** Brighten your baked goods with the refreshing zest of lemon. This tangy buttercream is perfect for adding a pop of citrusy flavor to cakes, cupcakes, and cookies.
5. **Cream Cheese American Buttercream:** Delight in the luscious combination of cream cheese and buttercream in this irresistible recipe. Its velvety texture and tangy flavor make it an exceptional filling for cakes and cupcakes.
6. **Swiss Meringue Buttercream:** Experience the airy, light texture of Swiss meringue buttercream. This delicate frosting is made by whipping egg whites and sugar over simmering water, resulting in a fluffy, stable buttercream that is perfect for intricate decorations.
7. **Italian Meringue Buttercream:** Discover the silky smoothness of Italian meringue buttercream. This luscious frosting is made by pouring hot sugar syrup into whipped egg whites, creating a glossy, velvety buttercream with a rich flavor.
THE IDEAL CRUSTING BUTTERCREAM FROSTING
This ideal crusting buttercream frosting recipe makes it easy to add finishing touches to your cake and is a must if you want a frosting that keeps its shape!
Provided by Sarah
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
- Add the vanilla, scraping down the sides of the bowl as needed.
- Gradually add the confectioners' sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
- Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
AMERICAN BUTTERCREAM
Provided by Food Network Kitchen
Time 20m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
- Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.
WILTON BUTTERCREAM ICING
Perfect for icing cakes and decorating :) Can sit out at room temperature. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. 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
Provided by Your Mom
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Nutrition Facts : Calories 1206.2, Fat 65.2, SaturatedFat 29.5, Cholesterol 82.8, Sodium 278.4, Carbohydrate 160.3, Sugar 156.7, Protein 0.7
WILTON COPYCAT BUTTERCREAM ICING
This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.
Provided by C.C619
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Cream the butter and crisco together.
- Add the flavour extract and water.
- Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
- Beat for another 7-10 minutes till the icing is creamy and smooth.
- Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
- This yields about 3 cups.
Nutrition Facts : Calories 1206.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 82.8, Sodium 224.6, Carbohydrate 160, Sugar 156.9, Protein 0.7
Tips:
- Use unsalted butter at room temperature: This ensures that the butter is soft and easy to mix, and helps to prevent the buttercream from becoming grainy.
- Gradually add the powdered sugar: This helps to prevent the buttercream from becoming lumpy.
- Mix the buttercream on medium speed: This helps to incorporate air into the buttercream, making it light and fluffy.
- Add flavorings, such as vanilla extract or cocoa powder, to taste: This helps to customize the buttercream to your liking.
- If the buttercream is too thick, add a little milk or cream: This helps to thin out the buttercream and make it easier to spread.
- If the buttercream is too thin, add more powdered sugar: This helps to thicken the buttercream and make it easier to pipe.
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks: This helps to keep the buttercream fresh and prevent it from spoiling.
Conclusion:
Wilton American buttercream is a versatile and delicious frosting that can be used to decorate a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking with a variety of flavorings and colors. Whether you are a beginner or an experienced baker, Wilton American buttercream is a great option for your next baking project.
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