What Is The Wilton "class Buttercream" Recipe?

Decorating By projectqueen Updated 30 Mar 2006 , 4:02pm by sgmaluv

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projectqueen Posted 29 Mar 2006 , 3:33pm
post #1 of 8

What recipe is this, "class" buttercream?

7 replies
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KittisKakes Posted 29 Mar 2006 , 3:36pm
post #2 of 8

I'm not sure what the class buttercream is, but this is the Wilton buttercream I know...

1/2 cup shortening
1/2 cup butter or margarine
1 tsp vanilla extract
4 cups sifted powdered sugar
2 Tbs milk

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tiptop57 Posted 29 Mar 2006 , 3:43pm
post #3 of 8

The class BC doesn't have milk or butter to keep the frosting from spoiling.

Double recipe:
1 bag (1 pound) powered sugar
2 cup shortening
2 tsp of flavoring (butter, vanilla, or almond)
2 tbs of water
2 tbs egg white (meringue) powder

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tiptop57 Posted 29 Mar 2006 , 3:43pm
post #4 of 8

The class BC doesn't have milk or butter to keep the frosting from spoiling.

Double recipe:
1 bag (1 pound) powered sugar
2 cup shortening
2 tsp of flavoring (butter, vanilla, or almond)
2 tbs of water
2 tbs egg white (meringue) powder

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projectqueen Posted 29 Mar 2006 , 3:50pm
post #5 of 8

tiptop, 2 cups of crisco to 4 cups of powdered sugar?

I think the "regular" wilton bc recipe is 1 cup shortening (1/2 butter, 1/2 crisco) to 4 cups of powdered sugar.

It's double the crisco to the same amt of powdered sugar?

How does it taste?

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KittisKakes Posted 29 Mar 2006 , 3:57pm
post #6 of 8

If you use 2 cups of shortening or shortening/butter, it's definitely approximately 2# or about 8 cups of powdered sugar.

Just so you know, I've never had my icing spoil when using butter. I don't use milk, but that first recipe is a Wilton recipe for buttercream icing, maybe not a "class" recipe, but it is one they suggest.

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tiptop57 Posted 29 Mar 2006 , 4:08pm
post #7 of 8

Oh OOOOPS, 1 cup shortening.........sorry. I don't look anymore, just use the one special measuring cup and go for it......creature of habit......

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sgmaluv Posted 30 Mar 2006 , 4:02pm
post #8 of 8

in my class, the practice icing (or class bc) wass the one with no butter so we could reuse it over and over for the whole month. then they gave us the 1/2 butter, 1/2 crisco recipe to actually ice the final cake.

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