Hi everyone!

I'm currently taking the Wilton course and I love it.

My favorite local bakery makes the most AMAZING icing. It's perfect, and it just always stays soft and it melts in your mouth. My Wilton instructor said that there's a product they use that gets it that way, and she told me what it is, but for the life of me I can't remember. I have been looking online for it, figuring I'd see the name and it would ring a bell, but nothing.

Help!

No clue. My instructor only told us to add almond extract and butter extract to improve the taste of the basic crisco buttercream recipe.

Maybe it's Pastry Pride? I think it's more like a whipped cream of sorts? Or perhaps it's IMBC. BTW - welcome to CC!

Thanks for your responses!

Maybe it was Pastry Pride. I thought it began with an L, but I can't find this stuff anywhere, so maybe you're right! Thanks!

Probably Alpine which is a high ratio shortening. If you all ever tried it you would never go back to butter or crisco again.

There's also a product called Fluffy Delight that is used in making some buttercreams.......

what is your recipe for high ratio icing. I would like to try it.

Ok Here is my recipe for icing:

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
No special mixing routine. Just put it all in your mixer and whip it to a bright fluffy white great tasting icing. The powdered sugar is key here. It must be 6x which is commercial grade.