Thursday, November 12, 2009

First Class and Wilton's Buttercream Recipe

I haven't posted in a while and have A LOT to post about! Originally I was going to squeeze it all in to one very long post...but I figured I would break it here is the first of a few...

So this past Sunday I had my first Wilton Cake Decorating Class. This one was just informational, we talked about what we would be learning, the instructor made the "classic" Wilton Buttercream and discussed the recipe, how to use it etc. The recipe is super simple:

1 cup All Vegetable Shortening
2 Tbsp Water or Milk
1 tsp Flavoring (butter, vanilla or almond)
1 Lb Confectioners Sugar (approx 4 sifted cups)
1 Tbsp Meringue Powder

Now lets talk about this buttercream recipe. First off, how can it be called buttercream when there is no real butter in it! I understand that using crisco definitely stabilizes the frosting and giving it a longer shelf life, especially when you use water instead of milk, but I want butter! Oh but it is good! I remember the many wedding cakes I had before fondant and swiss meringue became popular...I always loved the frosting, its usually my favorite part. And THIS is the frosting. Its pure sugar and so tasty, I love it!

Now when you make it, I have one recommendation....use the beater paddle, NOT the whisk! I was practicing some of the borders, dots and flowers for course 1 this morning and so I made the buttercream, used the whisk attachment and noticed that my frosting wasn't super smooth, a little crackly....and looked like this...

So I made another batch....using the beater paddle, and it looked much better!

Now I did wonder if maybe the addition of color made a difference but I don't really think so. I do recommend the beater blade though I think it really does make a difference. The frosting crusts pretty quickly which is good for writing and decorating and with a nice thin consistency, it frosts nicely as well...though if you're like me and don't like to wait a couple hours for the cake to cool, it does pick up a lot of crumbs, so be very careful!

I'm looking forward to this weekends class..though I will be on my way home from my girls shopping weekend...I really hope I make it! I have to bring a cake or cupcake in and some frosting and we get to work on shells I think and dots and star flowers! I'm sure I'll have lots of pictures!

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