Best 3 Wilton Copycat Buttercream Icing Recipes
**Indulge in Sweetness: A Culinary Journey through Wilton Copycat Buttercream Icing Recipes**
Step into a world of delectable flavors and textures with our collection of Wilton copycat buttercream icing recipes. Inspired by the iconic Wilton buttercream, these homemade versions offer a symphony of flavors, from classic vanilla to rich chocolate, vibrant lemon to nutty praline. Whether you're a seasoned baker or just starting your culinary adventure, these recipes guarantee a smooth, creamy, and luscious icing that will elevate your cakes, cupcakes, and other sweet creations to new heights.
**Classic Vanilla Buttercream:** Embark on a journey of timeless flavor with our classic vanilla buttercream. This versatile icing forms the foundation of many baking masterpieces, offering a blank canvas for your creativity. With its sweet and subtle vanilla notes, it complements a wide range of cakes and desserts, making it a true crowd-pleaser.
**Chocolate Buttercream:** Dive into a chocolate lover's paradise with our rich and decadent chocolate buttercream. Crafted with real cocoa powder or melted chocolate, this icing delivers an intense chocolate experience that will satisfy even the most discerning palate. Its deep, luxurious flavor makes it the perfect choice for chocolate cakes, cupcakes, and brownies.
**Lemon Buttercream:** Experience a burst of citrusy freshness with our vibrant lemon buttercream. The bright and tangy flavor of lemon zest and juice cuts through the sweetness of the icing, creating a delightful balance that will invigorate your taste buds. This icing pairs wonderfully with light and fluffy cakes, adding a touch of zest to your sweet treats.
**Praline Buttercream:** Embark on a nutty adventure with our praline buttercream. This unique icing combines the rich, buttery flavor of pralines with the smooth creaminess of buttercream, resulting in a luscious spread that will elevate your desserts to the next level. Its crunchy praline bits add a delightful textural contrast, making it a perfect topping for cakes, cupcakes, and cookies.
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
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING
Vanilla buttercream frosting is the traditional choice for bakers and decorators alike. Quick and easy to make, this delicious recipe is perfect for frosting cupcakes, cakes, layer cakes and cookies.
Provided by Katie
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
- Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
- Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
- (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.
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
Tips:
- To make your buttercream extra smooth, use a fine-mesh strainer to sift the powdered sugar before adding it to the butter.
- If you want a stiffer buttercream that will hold its shape well, add more powdered sugar. If you want a softer buttercream that is easy to spread, add less powdered sugar.
- For a richer flavor, use unsalted butter instead of salted butter. You can also add a pinch of salt to taste.
- To make a chocolate buttercream, add cocoa powder to the powdered sugar before adding it to the butter.
- To make a flavored buttercream, add extracts or flavorings to taste. Some popular flavors include vanilla, almond, and orange.
- If you are using a stand mixer to make your buttercream, start on low speed and gradually increase the speed as you add the powdered sugar.
- Be careful not to overbeat your buttercream, as this can cause it to become grainy.
- Buttercream can be stored in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Conclusion:
Wilton buttercream icing is a delicious and versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect batch of Wilton buttercream icing every time.
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