I'm new and have just started my cake addiction and I have noticed some comments and preferences of many experienced decorators here. I know that ultimately it is preference, but out of curiosity, who uses Wilton's recipe and loves it, and who doesn't? Is it the consistancy or taste that plays the biggest role? I am starting classes next week.

Thanks in advance!!
Angie

i don't really like the taste of the wilton class buttercream recipe. but since is all shortening, it crusts very well...which has it's benefits. =)

Welcome to the addiction! lol

There have been many, many, many debates on this site (some friendly, some not!) about buttercream made with shortening (like Wilton's) vs. buttercream made with butter.

My personal preference is icing made with butter. I use two kinds: powdered sugar buttercream and Italian Meringue Buttercream (Martha Stewart's recipe). I just don't care for the flavor and mouthfeel of icing made with shortening.

HOWEVER, it's really a matter of personal opinion. Many decorators use shortening icing and they and their customers love it. That's fine!

I readily admit that shortening makes powdered sugar buttercream much easier to smooth.

My advice to you is to try a few recipes and form your own opinion.

Good luck!

I'm a IMBC (Italian Meringue Buttercream) gal myself... just don't care for shortening in my buttercream!

FOR THE CLASSES - You NEED TO MAKE THE CLASS BUTTERCREAM. If you use the butter recipe - you will have issues with it being able to hold up to make the flowers. Class buttercream does not taste that good, but it is consistent and you will learn what stiff, medium and thin are supposed to be. If you bring in something besides that - you are just going to make it hard on yourself. You can change and use different recipes AFTER you learn the techniques.

Thank you for all your help. It's funny that a lot of people have mentioned that it doesn't taste good, though. I know that presentation is important, but I don't think you should have to sacrafice taste! I plan on making their buttercream, of course, for the class so I can learn the decorating concepts, but if it doesn't taste so good, why would I put it on the cake? I like frosting. I like good-tasting frosting. On my cake

Thanks for the replies.
Angie

There are lots of different ones you can use after you learn the techniques. It really isn't that bad - what I did was use only vanilla and almond flavorings, omit the butter one, it is yucky tasting to me. The class recipe holds up well to the warm hands (which new folks usually have!) There were ladies in my class that insisited on bringing their own "good tasting" icing because they didn't want to ruin their cakes taste. Well, they had a heck of a time with everything. They never really did get it - None of their flowers would hold up - and when we did our final cakes, they went out into the Michaels store and bought silk flowers to put on their cakes!

You can always cover your cake with the tasty stuff... and reserve the "class" icing for the decorations...

the class icing is to greasy for my taste so I use butter also.

Butter is fine and great! I agree, use the class icing to learn. It makes so much difference when you have an icing the right consistency. Use almond or lemon flavorings ! A lot of my students do. I also have them bring extra powdered sugar and Crisco to class to add if they need to. The same recipe does not always come out the same. Your teacher should be able to tell if your icing is OK or what you can do to make it easier to decorate with. Do start our w/class icing and save the both of you time and patience. You'll learn quicker and appreciate it later when you can have a choice. Good Luck

Good idea to use your own to ice and theirs to decorate flowers. I can't stand the stuff, I don't like the idea of using Crisco and will make my own when the courses are over.

Thank you! I asked the lady at Michael's if I need to bring anything to the first class and she said, "No, just bring yourself." I think she was new! I'll have to call and ask someone else.

Thank you all for your advice.
Angie

It has been a while since I took the classes but I don't think you need anything. I think the first class was more of an introduction to what you will be doing. I think our instructor may have shown us how to make the icing, showed us some of the tools, we bought our kits and went over them, that kind of thing! Have fun!

No need to bring anything, except maybe a pen to make notes, to the first class during class I!

Correct - the instructor will be making icing and demonstrating how to frost the cake properly. You don't need to bring anything but something to take notes with. AND you do NOT need to purchase the class book - they will provide that. (there were some in my class that went and bought the book for the class - didn't know that you get it free when you take the class)

You will however take a cake to class everyweek from then on. (2nd, 3rd and 4th classes)

Gosh, I have gotten lots of compliments and requests for my recipe when I use the Wilton class icing. (I use a combination of vanilla & almond, sometimes just all almond). Most of the time they comment that they like it because it isn't so sweet. One time I used the 1/2 shortening, 1/2 crisco to do my base layer on my cake for class, and it seemed a lot sweeter. I am a beginner and haven't tried any other recipes yet, but I think the Wilton class icing tastes good and is easy to work with! I would definitely do the class icing for class...then later on you can use something else if you prefer!

FYI - I had to buy the book for my classes. It wasn't included. Maybe this differs by location. I took Course I at Joann's and Course II at Michael's and I had to purchase the book for both.[/quote]

Same here. I actually like the class recipe. Our instructor told us to put 1/2 tsp almond extract + 1/2 tsp butter extract in as well, and I've never gotten anything but compliments from that creations (in regards to taste). I didn't even know there was a recipe "with" real butter in it till I came here (but I have not been brave enough to try it yet). During the holidays, I did change the recipe a bit and omit the almond and butter and substitute peppermint, and Oh My Gosh, it was awesome! (And smelled awesome too!). It's definitely a personal choice I'm sure.

...so what do you all think Costco uses? For their frosting? Everyone loves their cakes so much cuz the frosting is almost like whipped cream. I like it too...is it whipped cream of some sort?

Oops....well in OHio at Michaels, you do NOT have to buy the book - it is included with your fee when you take the classes. I think a call to Wilton might help!

I have been using Smart Balance instead of Crisco. It has the same consistency as Crisco but a better taste. Other margarines and even butter can get too soft in the heat. The Smart Balance does not make a white white icing but very good taste.

I just finished course one last night and I used the Wilton recipe, but substituted 1/2 butter for 1/2 of the crisco and used almond and vanilla extract. I never had a problem with learning with the icing and it tasted way better!

Since I'm doing a fondant cake this weekend, maybe I'll try the half butter half crisco recipe for the frosting to see how it tastes and holds up. I'm presuming you need to have the butter at room temp before you get started mixing it?

The book was included in my course fee as well. I didn't take my class at Michaels though.

[quote="SheilaF"]Since I'm doing a fondant cake this weekend, maybe I'll try the half butter half crisco recipe for the frosting to see how it tastes and holds up. I'm presuming you need to have the butter at room temp before you get started mixing it?
quote]

Yes butter at room temp, or softened in the microwave in a pinch.

Well, I don't usually take the butter out of the fridge ahead, I do cut it up and mix it by itself until softened then add the shortening, but the mixer softens it up quite well. I don't really find it makes any difference, you just don't want to add the shortening to it until it is soft and fluffy.
Hugs Squirrelly

Thanks. Good to know. I tend to stick with the same recipe simply because the familar is more reliable. I'd hate to totally FUBAR someone's cake.