Wilton Buttercream Icing


Three Consistencies

  • Thin Consistency (only for icing cake, and making leaves)

  • Medium Consistency (borders and decorating)

  • Stiff Consistency (roses)

Wilton Buttercream Icing


  • 1cup vegetable shortening
  • 2 tablespoon of water or milk for thick consistency
  • 3 tablespoon of water or milk for medium consistency
  • 4 tablespoon of water or milk for thin consistency
  • 1 teaspoon of vanilla clear
  • 1 lb. confectioners sugar
  • 1 tablespoon of merengue powder


Cream the liquids first, then add dry ingredients.

Comments (13)


Yes, this a crusting recipe. It's the class buttercream recipe from the Wilton course books. Works great and is very hard to mess up. You can also dissolve a dash of salt in the water before you add it int to help cut sweetness.


schmancy i believe that the "4 for thin tablespoon of water or milk" comment should actually read -- "for thin -- 4 tablespoons of water or milk, for medium -- 3 tablespoons of water or milk" and lastly "for thick -- 2 tablespoons of water or milk."


ok, i am late to the game !! i am making a 6 in round foundent covered cake and 48  teddy bear themed cupcake ... thinking if I double this it will be enough . right ?



Cak3mama - this recipe makes 2 cups of icing, i have found (depending on how much you use on your cupcake) that it will only frost about 24 cupcakes. So yes, it should be enough if you double it!


I use 1/2 Crisco and 1/2 butter .

That was the original butter cream from Wilton when I trained with them in the early 80"s

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