Does Anyone Here Use The Wilton Extra Special Butter Cream?
Decorating By dandy207 Updated 10 Jun 2006 , 2:18am by daltonam
I use this buttercream almost exclusively. I modify it to use half crisco half butter. I love it and others like it very much, too. I've also flavored it with caramel extract, raspberry extract, and others and it's delicious. I pipe all types of decorations with it, it holds up well in the fridge for up to 2 weeks, and I've had not trouble with it "sitting out". The ratio of fat to sugar is very high, so it doesn't spoil quickly.
Rae
So what is this recipe?
Can I find it in the recipe box here at cakecentral?
Hi! Look on the Wilton site, they have the recipe there.
thanks for your replys! Maybe ill try it for a practice cake and not an actual customers cake, would you think it would holdup for ruffles on the side of the cake? also since theres whipped cream in it, im thinking it might have alot of air bubbles in it, is that true?
No whipped cream in it--just whipping cream added as a liquid.
It isn't an airy icing. It does crust mildly and I've made roses with it. They need to set up in the fridge and be applied gently and quickly. If it isn't incredibly hot, they hold up fine.
You can make it stiffer by cutting down on the whipping cream--I always use about 1/2 the recommended amount--and that also makes it crust a bit more. Or, you can add a bit more powdered sugar to it.
Rae
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