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.
You mean you use say 1/2 c. Crisco to 1 lb. powdered sugar? I'd like to try that!
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)
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)
Is this icing good for making roses, too. I'm having a time with them (trying to learn how) & was told my 1/2 c. Crisco & 1/2 c. butter (Wilton) recipe was too soft because butter melts quicker. So next time I was going to try all Crisco, but I hate the taste of it!!! 
Let's see, it seems depending on the amount of liquid I add it would be thicker, right? (Sorry, babbling 
) So the question is does your exact recipe ice the cake or decorate it?
Thanks,
bakersofcakes 
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.
I've used corn syrup to add gloss to homemade choc. cake icing before. Thanks for this tip. I can't wait to try it!
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.
When you say thick, how much more powdered sugar and about how much corn syrup? I have also heard of adding piping gel or extra crisco.
I am having issues with jagged edges as well and my roses are drooping, I think this is from my HOT HANDS though. 
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. 
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)
My goodness, I love this recipe! I made it tonight for regular decorating, not roses (yet! 
). Of course, I have some left over for "Rose Practice 103"! I couldn't believe it, but I don't think it tastes as sweet as regular buttercream made with 1/2 crisco & 1/2 butter. 
Thanks for sharing!
-bakersofcakes 
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