Cakeasyoulikeit Posted 8 Oct 2004 , 1:40pm
post #1 of

1. For the Wilton buttercream recipe that says to add corn syrup to thin for cake icing, is the corn syrup in addition to or in place of the milk called for in the recipe? I can't seem to get the right consistency.

2. How do I store buttercream flowers made ahead of time and how long do they stay ok to use?


9 replies
MrsMissey Posted 8 Oct 2004 , 2:19pm
post #2 of

Have you tried the Wilton Buttercream recipe that just uses water? It is just thinned with water. I use that recipe all the time with no problems. You don't need to add the syrup so it's cheaper and you don't use milk, so you don't have to worry about the milk going sour if the finished cake is not refrigerated.

Cakeasyoulikeit Posted 8 Oct 2004 , 4:35pm
post #3 of

No, I've never tried that recipe. Could you send it to: Thanks!

GHOST_USER_NAME Posted 8 Oct 2004 , 5:25pm
post #4 of

You can keep BC Roses in your fridge for a week or two. you can keep them in the freezer (properly wrapped, of course) for months.

southerncake Posted 8 Oct 2004 , 5:56pm
post #5 of

I too just use the recipe with water. If you haven't received it, let me know.

I am having one problem, though, and maybe someone has a suggestion. I have starting making double batches of icing. I cannot seem to get my consistency right on a regular basis with the double batches versus single.

How much water do you guys add to the Wilton all shortening/water recipe for thin, medium, and stiff?



MrsMissey Posted 8 Oct 2004 , 7:47pm
post #6 of

I emailed the recipe to you, cakesasyoulikeit! thumbs_up.gif

MrsMissey Posted 8 Oct 2004 , 7:54pm
post #7 of

....for a single batch, I use 1/4 c. of water for thin, 3Tb. of water for medium and 2Tb. for stiff.
...for a double batch, I use 1/2c. water for thin, 6Tb. for medium and 1/4 c. stiff.
...for a quadruple batch, I use 1 c. water for thin, 3/4 c. for medium and 1/2 c. stiff.
I make quadruple batches with no problems. I find that weighing the cricso and the 10x is much more reliable (and not as messy) than a measuring cup! Hope this helps! icon_biggrin.gif

southerncake Posted 8 Oct 2004 , 8:31pm
post #8 of

Thank you so much. Do you mind sending me your recipe with the weights/versus cups?


MrsMissey Posted 8 Oct 2004 , 8:48pm
post #9 of

Southerncake...sent email to you! icon_biggrin.gif

southerncake Posted 8 Oct 2004 , 9:19pm

Thank you so much!!


Quote by @%username% on %date%