Silky Smooth Buttercream Delight
This luscious Buttercream Icing is a delightful reinterpretation of the classic Wilton recipe, perfect for creating beautifully decorated cakes. With a balance of butter and Crisco, this icing boasts a stiff consistency that makes it ideal for intricate cake decorations like roses and flowers. Customize the thickness according to your needs by gradually adding water or milk – whether you want a stiff icing for sculpting, a medium consistency for piping, or a thinner layer for spreading. A combination of almond and vanilla extracts offers a delicious flavor, and for those seeking a pure white icing, opt for a clear extract to maintain that pristine color. Store your leftover icing in the fridge and enjoy the flexibility of this versatile recipe at your next baking adventure!
N/A
Servings
300
Calories
6
Ingredients
Ingredients
Crisco
1/2 cup (room temperature)
Butter
1/2 cup (room temperature)
Almond extract or Butter flavor extract
1 teaspoon (either or both)
Milk or Water
2 tablespoons (for initial mixing)
Confectioners' sugar
4 cups (sifted)
Meringue powder
1 tablespoon (added after dry ingredients)
Instructions
1
In a large mixing bowl, cream together the room temperature Crisco and butter using an electric mixer on medium speed until the mixture is light and fluffy.
2
Add the almond or butter flavor extract and the 2 tablespoons of milk or water, mixing until fully incorporated.
3
Gradually add the sifted confectioners' sugar, one cup at a time, beating on medium speed after each addition until the mixture is fully combined and smooth.
4
Incorporate the tablespoon of meringue powder, and continue to beat the icing for an additional 7-10 minutes. This will give the icing a creamy texture and help create stability.
5
While decorating, keep the icing covered with a damp cloth to prevent drying out. Any leftovers can be stored in an airtight container in the refrigerator for up to two weeks.
Nutrition Information
11.7g
Fat
48.3g
Carbs
0.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Smooth Buttercream Delight?
It is a luscious buttercream icing that is a reinterpretation of the classic Wilton recipe, designed for decorating cakes.
What consistency does this buttercream have?
This icing boasts a stiff consistency, which makes it perfect for creating intricate cake decorations like roses and flowers.
Can I adjust the thickness of the icing?
Yes, you can customize the thickness by gradually adding water or milk until you reach your desired consistency.
What ingredients are used as the fat base?
The recipe uses a balanced combination of 1/2 cup room temperature Crisco and 1/2 cup room temperature butter.
How can I ensure the icing stays pure white?
To maintain a pristine white color, you should opt for a clear extract instead of traditional brown vanilla extract.
What is the best way to store leftover icing?
Store leftover icing in an airtight container in the refrigerator for up to two weeks.
How do I prevent the icing from drying out while I am decorating?
Keep the icing bowl covered with a damp cloth while working to prevent it from forming a crust.
What type of sugar is required for this recipe?
The recipe requires 4 cups of sifted confectioners' sugar.
What does meringue powder do in this recipe?
The meringue powder is incorporated to provide a creamy texture and help create stability in the icing.
How long should I beat the mixture after adding the meringue powder?
You should continue to beat the icing for an additional 7-10 minutes for optimal creaminess and stability.
What flavors of extract can I use?
You can use almond extract, butter flavor extract, or vanilla extract depending on your preference.
What temperature should the Crisco and butter be?
Both the Crisco and the butter should be at room temperature to ensure they cream together properly.
How much liquid should I start with?
The recipe starts with 2 tablespoons of milk or water for the initial mixing process.
How should I add the sugar to the mixer?
Gradually add the sifted sugar one cup at a time, beating on medium speed after each addition.
Is this recipe good for piping flowers?
Yes, its stiff consistency makes it ideal for piping intricate shapes like roses.
Can I use this icing for spreading on a cake?
Yes, just thin the icing slightly with more milk or water to create a consistency suitable for spreading.
How many calories are in a serving?
There are approximately 300 calories per serving of this buttercream.
What is the fat content per serving?
Each serving contains approximately 11.7g of fat.
How many carbohydrates are in this icing?
The carbohydrate content is 48.3g per serving.
Does this buttercream contain protein?
Yes, it contains a small amount of protein, approximately 0.7g per serving.
What equipment is recommended for this recipe?
An electric mixer is recommended to cream the fats and beat the icing for the required duration.
How many ingredients are in this recipe?
There are 6 total ingredients: Crisco, butter, extract, milk/water, confectioners' sugar, and meringue powder.
Is this recipe a copycat of another brand?
Yes, it is a reinterpretation of the classic Wilton buttercream icing recipe.
What is the first step in the instructions?
The first step is to cream together the room temperature Crisco and butter on medium speed until light and fluffy.
When should I add the extract?
Add the extract along with the initial 2 tablespoons of milk or water after creaming the butter and Crisco.
Can I use water instead of milk?
Yes, the recipe allows for the use of either milk or water.
What is the ingredient count?
This recipe utilizes 6 main ingredients.
Is the sugar supposed to be sifted?
Yes, the confectioners' sugar should be sifted to ensure the icing is silky and smooth.
Can this icing be used for medium consistency piping?
Yes, by adjusting the liquid content, you can achieve a medium consistency perfect for general piping.
What tags are associated with this recipe?
Tags include buttercream, icing, cake decorating, dessert, wilton copycat, sweet treat, homemade frosting, and versatile icing.