I am brand new to the cake decorating world and am still in my first Wilton course, but I love it so far. I am having a bit of an issue, however, with the Wilton Buttercream. I made it according to the directions (1 cup shortening, 4 cups powdered sugar, 2 tblspns water, 1 tsp flavoring, 1tbl meringue powder) and it tastes fine but it doesn't want to STICK to my cake. It just sort of... peels off as I try to smooth it. I used the icing tip to put the icing on, but smoothing it is a serious problem. I live in a very dry climate... do I need to add more water? More of something else? Is it that it's too dry? I did a small cake as a practice yesterday but need to frost my cake for class today and really want to do it right...
Try thinning it a little bit with a few drops of water or milk. That recipe is more for decorating, not for frosting the cake.
ditto, when that happens the buttercream is too stiff and is ok for decorating, but not frosting. You can also sub in half a cup of butter for half of the shortening, that makes it easier, in my experience
By the way, Babs in AZ, I love your state...have visited Phoenix, Prescott and Prescott Valley, Peach Springs, Supai. Beautiful country.
And Welcome to CC
was your icing at room temperature? sometimes also if it isnt too thick if you have refrigerated it..that will happen also....so always remeber to let your icing come to room temp....hth
In know how you feel it's happend to me many times, bt usually happens when it's too stiff or cold. If you have it at room temp it should be good. I've also thinned it down with milk or light corn syrup. I really have to recommend high ratio shortening. It really makes a huge difference and it's so smooth. I just tried it and now I don't want to use the other stuff.
Like the other posters have stated, the recipe you used is for stiff consistency...for roses and other decorations with upright petals. If you read in your course 1 book, after the recipe(I'm thinking on the following page)it tells you how to thin that recipe down for medium consistency(shells and other stuff) and thin it even further for vines and base icing.
Thanks! I've never heard of high ratio shortening... what is that? So what should I be looking for consistency-wise when it comes to coating the cake? I know what I'm looking for when I whip meringue or whipped cream (peaks, etc) but this buttercream stuff is a bit of a puzzle to me.
Is it better to add milk, water or corn syrup?
Did you miss lesson one? The various consistencies and what they feel like are discussed in lesson one while the instructor is showing how to make the icing and how to thin it. I am not trying to be disrespectful(I apologize if it comes across that way), but it is best (this is only my opinion), to follow the instructions given during class and in the book because that is the method you are being taught/tought(?). That is why I referred you back to the lesson book. The appropriate liquid additions for the various consistencies are noted in the book. Your spatula should glide through it like creamy mashed potatoes...when the spatula is stood up in the bowl, it will remain by itself but some wiggling of the bowl will cause the spatula to slowly fall....(medium...the spatula will glide through easily but takes a bit more wiggling of the bowl to cause it to fall over(this is actually the consistency I prefer)...stiff...you have to apply some pressure to get the spatula to move through the icing and the spatula when placed upright in the bowl....will pretty much stay there). Whatever you choose to thin it down with, do so a little at a time...once you go too far, it's not so easy to get it back to a good consistency(it can be done just it ain't just simply adding more powdered sugar 'cause then you'll throw off your other ingredient/recipe ratios)