I am just curious to get opinions on the boxed Wilton buttercream mix. I know it is probably more expensive, but would love to hear your experiences with it. Thanks!

I used it once (I won it along with a bunch of other items off an Ebay auction). It's alright, all you add is butter & water. It's comparatable(is that a word) to their buttercream recipe. I find both of them too sweet.
I'm looking for a buttercream recipe that's not so sweet.

I agree...I think the buttercream recipe is way to sweet and taste ike crisco. I was thinking baout trying the mix out of the can and wonder about opions too. Also can I decorate a cake and ice it with the whiped icing from wilton? I was wondering if this is stiff enough to do flowers and such with because I haverequest to use this but am scared to try it! So let me know

I agree...I think the buttercream recipe is way to sweet and taste ike crisco. I was thinking baout trying the mix out of the can and wonder about opions too. Also can I decorate a cake and ice it with the whiped icing from wilton? I was wondering if this is stiff enough to do flowers and such with because I haverequest to use this but am scared to try it! So let me know

I only use 1/2 the amount of crisco. I've been doing this for yrs.No problems, and no Crisco taste.( I'm talking about in the homemade icing).

Try it. I've had people say they like my cakes the best, because I don't use Crisco.( of course, I had to tell the truth) I started this yrs. ago because I didn't like the taste or the 'greasy' residue in my mouth.

Subaru do you just omit the other 1/2 c. of Crisco altogether or add butter? I'm going to try this, I don't like using Crisco.

I use the wilton whipped icing & it is stiff enough for most decorations but obviously softer than buttercream. I wasn't impressed with the roses with the whipped. Didn't hold as well as the buttercream frosting. I frost the cake with the whipped and add buttercream decorations. That way I don't get all that sweetness & crisco taste.

The recipe I use is the decorators icing I recieved 27 yrs. ago when I took a beginners decorating class at a local school.( Not a Wilton class).I didn't like the crisco taste, so I cut it in 1/2. I don't replace it with anything.
I use : 1 cup crisco and 2 lbs. 10x sugar.
1/3-1/2 cup water or milk dash salt and my flavoring (some
times just vanilla, or sometimes butter flavor and vanilla)

Yes I make my roses out of this. I make it pretty thick for the roses, then thin it down with a little corn syrup. I have found that this helps keep the jagged edges away.

Jo_ann, Thank you that was what I was thinking but wasn't sure. I am going to try and make my cake that way. How does the whip hold color? geezzz wish I could be decorating a cake this morning!!! This cake decorating can make a person obsessed!!! lol

bakersofcakes,
I use it for everything, except the corn syrup. I just use that for the roses. Although, it doesnt effect the taste.

The wilton whipped holds the color really well. I haven't had any problem with it. And I'm going to try subaru's recipe to make the roses. Roses & I don't get along very well.

When piping roses (I am a complete newbie at this & only done it 2 or 3 times), I was having jagged edges too, but when I added more pressure so the icing came out faster, the petals were smoother. Does this seem right to you real decorators who know how to make proper roses? (OR was it my imagination? ) BTW, I was using thick 1/2 Crisco, 1/2 butter BC recipe from Wilton at the time.

I know! If I can't get my roses right, I can just add more petals & call them carnations.

LOL...I was on the phone several times today with my friend, as we were practicing roses today trying to coach each other over the phone and I made the same Carnation comment!