Do Any Of You Use Wilton Icing Recipe For Your Icing?

Decorating By aprilcake Updated 31 Oct 2007 , 2:33am by mommarivera

aprilcake Posted 30 Oct 2007 , 11:24pm
post #1 of 6

Reason why I am asking is because thats all I know right now because I just finished course I and I like how it decorates but I am not for sure if everyone likes the there another icing out there that decorates and holds as well but tastes better or in a different way? What do you use and what do you like best?


5 replies
Kate714 Posted 30 Oct 2007 , 11:48pm
post #2 of 6

I use 1/2 shortening, 1/2 butter. It works just as well as all shortening but I think it tastes better.

leily Posted 30 Oct 2007 , 11:57pm
post #3 of 6

I do the same as Kate714. Substitute half of your shortening in your recipe with butter and it is still easy to use to decorate but it taste so much better.

crislen Posted 31 Oct 2007 , 12:08am
post #4 of 6

Same as above - 1/2 shortening, 1/2 butter. But there are tons of variations of recipes out there - of both crusting and non-crusting icings. Do some experimenting to see which style you like best!

Actually didn't the 1/2 - 1/2 used to be the wilton icing? I know on all the inserts that came with my mom's old cake pans they had that icing: 1/2 c shortening, 1/2 c butter, 1 tsp vanilla, 1 lb icing sugar and 3 tbsp milk?

(Scary that I have that memorized!)

JanH Posted 31 Oct 2007 , 2:16am
post #5 of 6

Think just about everyone starts with the Wilton icing - either from taking the classes or from buying the pans.

Here's an overview of other icing types:
(Has icing troubleshooting chart at the end.)

Meringue B/c's Explained:
(Includes recipes.)

What is hi-ratio:

Hi-ratio frosting recipes:

(Overview, master, white & other recipes. How to glaze, smooth, stack and more.)

Nice frosting sites:
(From Sarah Phillips of

My favorite CC frosting recipes:


mommarivera Posted 31 Oct 2007 , 2:33am
post #6 of 6

thanks for the recipe links!!

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