Wilton Buttercream Stiff Enough To Make Flowers?
Decorating By Laurieloo Updated 24 Jun 2006 , 12:13am by JulieB
I don't think it is. I do use it for my borders, leaves, rosebuds, etc. For my roses I use the course 1 icing recipe (the stiff one), I think it just works better for roses. I wish I knew a stiff buttercream recipe so I can kinda get away from the course 1 recipe, I just think it's kinda bland compared to buttercream. But hey, it gets the job done and that's all I'm really worried about.
I use my Wilton buttercream recipe to make roses, pansies, daisies, and all kinds of flowers. I just stiffen it up a little, form the flower on wax paper and let it sit to dry a little while. Then I just pick it up and put it on the cake.
To make flowers like roses and sweet peas with the Wilton recipe you want to do the stiff version.
Wilton Class Buttercream - Stiff
1 cup Crisco
1lb powder sugar (about 4 cups)
1 T meringue powder
1 t flavoring (Vanilla, Butter, Almond, what ever you want)
2 T water
For medium consistancy you use 3 T water and for thin you would use 4 T of water.
T = tablespoon
t = teaspoon
what do you use to stiffen it with?
I just add powdered sugar until I get the consistency that I want.
I don't quite understand what you are asking. Are you asking about the Wilton Class Buttercream Recipe? Or the stuff you buy in the can/pot, whatever you call it at the craft stores. I don't like the premade stuff, I think it tastes bad. The chocolate is not bad, but I make my chocolate buttercream from a recipe my Wilton instructor gave us in class.
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