I'm in the Wilton class and was told that I cannot deviate from the class buttercream recipe, which ironically uses crisco instead of butter. Is there any other recipe that will work and won't compromise the icing consistency? Thanks!
Welcome to Cake Central. Many icings that do not contain much or any butter are still called 'buttercream' However, for the purposes of the class, you should stick to the Wilton recipe. Once you are finished with the classes, you can try any of dozens of different recipes for icing.
I think it is important for consistancy during the learning phase.
Actually in my Wilton class book it says 1/2 butter 1/2 shortening, but if you want a whiter icing to use all shortening. Ask your instructor. Use for the class, but I've not been able to get the recipe to turn out since Crisco became Trans Fat free
Hi and Welcome, yumyea_cakes.
Link to CC acronyms:
Buttercream - where's the butter:
My Wilton instructor also insisted everyone use the same b/c recipe... for the same reason JoAnn stated.
Wilton decorating is based largely on consistency of the icing used. You insturctor might not be able to help you solve problems that might come up when you use anything different.
To help improve the flavor you can sub about 1/2 cup of real butter in that recipe w/o a problem and increase the flavoring. That's will not make enough difference to cause problems.
Do you know you do NOT have to use a real cake in Wilton's classes? You can use a styrofoam dummy. You can then make your cake at home using any recipe you want and the techniques you learned in class. Great way to perfect your new skills