Difference between Bc ? Wiltons ready to you white icing
What is the real difference between wiltons ready to use white icing , an butter cream, i find that buttercream is really sweet , but i dont think many people like to use the wiltons ready to use icing , on there cakes, of course i havent begun to sell my cakes yet, and when that happens i will use Butter cream but for my family , we all like wiltons reday to use,
Replies to This Discussion
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Permalink Reply by diane kilgore on
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wilton is way to sweet for me, the recipe is in the book and i useed it for class, and of course much more expensive, i really like sugar shack bc, i also like this one i got from a pastry chef, i use butter instead of the oleo, when i do cupcakes, or cakes that us might use the 3 star tip to decorate, it stay's creamy, but it does well for borders also, 1 cup crisco 1 stick parkay, 1 tablespoon vanilla, i like butter flavor and 1 1lb bag of con sugar, i usually double the recipe, if you want to thin it down just add a little water, butter and icing are the same thing just depends on the recipe how sweet it is
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Permalink Reply by Jeanne on
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I don't like the wilton ready to use icing... I think it lacks flavor. It's just sweetness and shortening.
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Permalink Reply by Edna De la Cruz on
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I don't like it either..
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Permalink Reply by Karen Marie on
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Edna has a great buttercream recipe on her site...in fact some great recipes http://www.designmeacake.com/recipes.html
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Permalink Reply by Kathy Kmonk on
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I bought Wilton's ready to use icing when I took the first course because I was having trouble with the consistency of my icing. It was really smooth and really nice to work with but the flavor was AWFUL! As to your question, there is no difference between the Wilton and Buttercream they are both considered buttercream. Serious Cakes has an excellent recipe for buttercream.. It's the one I use all the time...Here's the recipe....
Serious Cakes' Buttercream Icing
Ingredients:
22 tbs salted butter, softened (about 3 sticks)(I use the full 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions:
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Tip: During humid weather do not add all the liquid at once. I usually wait until the end to add the liquid on himid days so the icing will not be too thin. I have seen icing turn to soup on humid days.
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Permalink Reply by Gretchen Belsome on
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I have become a fan of the premade icing, only because of the mess. My dishwasher is broken so I don't really want to have to mix much of the crisco and have to clean it with out that hot wash from the dishwasher. I didn't find the big tub of Wilton to taste bad, it just didn't crust. I do like CK's buttercream icing. It crust and taste really good. Unfortantally we wont get much of it during the summer since they wont ship to the my part of the country with a refridgarated truck. So my cake shop I like to go to wont have any until the fall. She did offer me a sample of another brand she may get locally, but it wasn't sweet enough for me. I added powder sugar and some flavoring to it. I will see, may have to make some of my own soon.
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Permalink Reply by Mariluz oliver on
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hola edna e mirado varios de tus videos y te felicito.y acerca del wilton no pdria desir nada porque no lo he usado todavia.lo que he usado ultimamente es el wipp cream que venden preparado y le adiero cream cheese.me gusta porque no es muy dulce pero no me sirve para decorar.porque se pone muy flojo.tienes algun tip que me pueda ayudar telo agradeseria mucho.y muchas felicidades asta luego.
Edna De la Cruz said:I don't like it either..
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En mi website hay una receta para creamcheese buttercream que es un poco mas estabilizada. Se
llama Crusting Creamcheese buttercream
Mariluz oliver said:hola edna e mirado varios de tus videos y te felicito.y acerca del wilton no pdria desir nada porque no lo he usado todavia.lo que he usado ultimamente es el wipp cream que venden preparado y le adiero cream cheese.me gusta porque no es muy dulce pero no me sirve para decorar.porque se pone muy flojo.tienes algun tip que me pueda ayudar telo agradeseria mucho.y muchas felicidades asta luego.
Edna De la Cruz said:I don't like it either..
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Permalink Reply by Sherry Qualls on
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love this recipe!!!! yummy to the tummy, but I do add a little salt water to the recipe to cut the sweetness.
Kathy Kmonk said:I bought Wilton's ready to use icing when I took the first course because I was having trouble with the consistency of my icing. It was really smooth and really nice to work with but the flavor was AWFUL! As to your question, there is no difference between the Wilton and Buttercream they are both considered buttercream. Serious Cakes has an excellent recipe for buttercream.. It's the one I use all the time...Here's the recipe....
Serious Cakes' Buttercream Icing
Ingredients:
22 tbs salted butter, softened (about 3 sticks)(I use the full 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions:
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Tip: During humid weather do not add all the liquid at once. I usually wait until the end to add the liquid on himid days so the icing will not be too thin. I have seen icing turn to soup on humid days.
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I love it too, I add a teaspoon of salt to mine sometimes to cut the sweetness, too. (Oops! I guess I left that part out on my original post. )
Sherry Qualls said:love this recipe!!!! yummy to the tummy, but I do add a little salt water to the recipe to cut the sweetness.
Kathy Kmonk said:I bought Wilton's ready to use icing when I took the first course because I was having trouble with the consistency of my icing. It was really smooth and really nice to work with but the flavor was AWFUL! As to your question, there is no difference between the Wilton and Buttercream they are both considered buttercream. Serious Cakes has an excellent recipe for buttercream.. It's the one I use all the time...Here's the recipe....
Serious Cakes' Buttercream Icing
Ingredients:
22 tbs salted butter, softened (about 3 sticks)(I use the full 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions:
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
Tip: During humid weather do not add all the liquid at once. I usually wait until the end to add the liquid on himid days so the icing will not be too thin. I have seen icing turn to soup on humid days.
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