Wilton Buttercream Icing
Creamy, versatile buttercream icing with rich vanilla flavor, perfect for decorating cakes and cupcakes. Smooth, fluffy, and easy to customize for any celebration.
Ingredients
Instructions
- Cream the butter and shortening with an electric mixer.
- Add vanilla.
- Gradually add the sifted confectioners sugar, one cup at a time, beating well on medium speed.
- Scrape the sides and bottom of the bowl often.
- When all sugar has been mixed in, the icing will appear dry.
- Add milk and beat at high speed until light and fluffy.
- Keep covered with a damp cloth until ready to use.
- Refrigerate when not in use and rewhip before using.
Tips & Substitutions
For a lighter buttercream, consider using half butter and half shortening, as this will give a softer texture. If you're short on confectioners sugar, you can pulse granulated sugar in a blender until fine. To enhance the flavor, try adding a teaspoon of almond extract along with the vanilla. This icing pairs beautifully with Alice Rettke's Christmas Fudge.
Serving Suggestions
This buttercream icing is perfect for decorating cakes, cupcakes, or cookies. It can be used as a filling for layered cakes or paired with Thumbprint Cookies-Pecan for a delightful treat. For a festive touch, consider tinting the icing with food coloring to match your theme or occasion.
Storage & Reheating
Store any leftover buttercream icing in an airtight container in the refrigerator for up to 2 weeks. To rewhip, allow it to sit at room temperature for about 15-20 minutes before mixing. If it seems too stiff, add a teaspoon of milk and beat until you reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Wilton Buttercream Icing contains roughly 1420 calories, with 16g protein, 178g carbohydrates, and 64g fat. It is an excellent source of iron (80% of the Daily Value), calcium (76% of the Daily Value), and vitamin A (50% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 768mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine instead of butter, though the flavor and texture may differ slightly. Margarine can create a softer icing, so make sure to adjust the milk amount to achieve your desired consistency. This is a great option for those who prefer a dairy-free alternative.
How can I make my icing more colorful?
To achieve vibrant colors, use gel food coloring rather than liquid. Start with a small amount and gradually add more until you reach the desired hue. Remember to mix well to ensure the color is evenly distributed throughout the icing. This technique works especially well for themed cakes or festive occasions.
What should I do if my icing is too runny?
If your icing turns out too runny, gradually add more sifted confectioners sugar until it thickens to your liking. Be cautious not to add too much at once, as this can make the icing overly stiff. If it becomes too thick after adding sugar, you can balance it by mixing in small amounts of milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).