Wilton Bc Recipe -- Have I Really Been Doing This Wrong???
Decorating By tobycat Updated 17 Jul 2006 , 12:23pm by sweet_as_tisse
Okay, I've never taken a Wilton class, but I've been making the Wilton bc (1/2 butter 1/2 crisco) that I got from their books for years. Nowhere ever did I read that this recipe was not supposed to be for the icing of cakes until I read it in a thread somewhere here. I read that the basic recipe is for borders and decorations and that we're supposed to thin the basic recipe to use for icing the cakes. One person wrote that her castle cake icing (Wilton's) melted on the way to the destination, and I couldn't believe it because I've NEVER had this happen. In fact, I've always been impressed with how well my icing stands up in the heat.
Now, am I to understand that maybe my icing has held up so well because I've been making it wrong all along??? 
If this is the case, I think I'll stick with my way of doing things! But, I will say that it does sometimes take a lot of hot knifing it to make it work.
Hmmmm.... Just wondering
Sarah
I have used the Wilton Buttercream recipe for nearly 20 years, on about 1800 cakes. Hwever, mine is all Crisco, due to the heat here in Arkansas. The only other thing I changed is I use a combination of almond, butter and vanilla flavorings instead of all one flavor. I don't add meringue powder. I use the same medium consistency for icing the cakes as well as for borders and every other thing. And I have never, NOT ONCE, had a problem with my buttercream.
I hope this helps make you feel better.
Good Luck! 
Anna
I posted about my bc frosting not coming out good. I did NOT thin it and it was very hard for me to get it to look smooth. Then someone replied to my post and reminded me to add the tsp's of water to frost cake. This really helped me out. But, I did love the thickness of it without water for decorating. I guess like everyone says, do what works for you.
If I make the all crisco version of wilton's recipe I need to add water to thin it down to ice the cake (after following the recipe)
However 99% of the time I make it with 1/2 butter 1/2 crisco and use it as is. The butter makes it softer than using all crisco so you don't have to thin it down. I am also one who makes it up and uses the same consistancy for everything. I have never had problems with roses, icing the cake, borders, etc... I also like this recipe b/c it holds up well for me in the heat/humidity. It does get soft, but i have never (knock on wood) had a problem with it melting.
Leily
I generally use 3/4 Crisco and 1/4 butter except if it is in the dead of summer here in Georgia, then I go with all Crisco. The heat and humidity create havoc with butter getting soft.
Sandy
Sonoma9 ~
Maybe her vehicle wasn't cool enough.
In the summer I let my van cool before putting a cake in it.
In the winter I turn the air off in the back of my van so the heat won't blow on it.
I know I'm not like the others here, because I live in Canada, in the Province of Quebec, we have only white margarine (yellow ones are illegal) I always make my icing with all margarine. I get a very white icing, it holds up really well. But before I did that, I was using the 1/2-1/2 recipe. It's when I needed a true white frosting that used margarine, it's less expensive also, I buy in bulk, and it's white. if there was a way to send white margarine out everywhere I'm sure some would order that from me 
but like someone said here: do what works for you and your customers!!!!
I have thought about writing Blue Bonnet and asking them if they can make a lighter colored version of margarine. And now I find out that there is such a thing only too far away from me. All it would take is for one company to make it in the states and that would start a trend. They could make a fortune off us cake decorators!
I live in Canada, in the Province of Quebec, we have only white margarine (yellow ones are illegal)
LMAO, That's quite funny. I did not know that. Silly law but funny as hell. I actually had to go find out why this was the case. The reason it's illegal for those of you wondering, "Yellow margerine will confuse consumers - they will think it's butter." I guess whoever came up with this reason did not think consumers were smart enough be able to read the labels on the packaging.
Okay, I've never taken a Wilton class, but I've been making the Wilton bc (1/2 butter 1/2 crisco) that I got from their books for years. Nowhere ever did I read that this recipe was not supposed to be for the icing of cakes until I read it in a thread somewhere here. I read that the basic recipe is for borders and decorations and that we're supposed to thin the basic recipe to use for icing the cakes. One person wrote that her castle cake icing (Wilton's) melted on the way to the destination, and I couldn't believe it because I've NEVER had this happen. In fact, I've always been impressed with how well my icing stands up in the heat.
Now, am I to understand that maybe my icing has held up so well because I've been making it wrong all along???
If this is the case, I think I'll stick with my way of doing things! But, I will say that it does sometimes take a lot of hot knifing it to make it work.
Hmmmm.... Just wondering
Sarah
No, you haven't. I don't know why they say that. I think I even saw in a book written down... 
Anyway, I've been using their recipe for a loooong time. I add almond extract to it and that's it. People love it.
I have lately been using the recipe a bit altered where I use half the Crisco that is calls for and it still is great!
Hi all
I have been reading this post and would like to known if someone could please tell me what crisco is, I have never heard of it in Australia, is it vegetable shortening ?
Thanks
Anna
Yes, it is vegetable shortening. Crisco is the brand that makes it.
Okay, I've never taken a Wilton class, but I've been making the Wilton bc (1/2 butter 1/2 crisco) that I got from their books for years. Nowhere ever did I read that this recipe was not supposed to be for the icing of cakes until I read it in a thread somewhere here. I read that the basic recipe is for borders and decorations and that we're supposed to thin the basic recipe to use for icing the cakes. One person wrote that her castle cake icing (Wilton's) melted on the way to the destination, and I couldn't believe it because I've NEVER had this happen. In fact, I've always been impressed with how well my icing stands up in the heat.
Now, am I to understand that maybe my icing has held up so well because I've been making it wrong all along???
If this is the case, I think I'll stick with my way of doing things! But, I will say that it does sometimes take a lot of hot knifing it to make it work.
Hmmmm.... Just wondering
Sarah
I am LMAO right now because I just realized the EXACT SAME THING TODAY! I am in course I right now about to bake and ice my very first cake and oh boy, I realized I had been using the 1/2 and 1/2 for every single one of my cakes! I only changed the consistency to pipe the writing! LOL. I have never had a humidity problem here on this tropical island either. This is too funny! I never knew anything about meringue powder either. I'm going to try it today and see how things hold up doing it the "correct Wilton way" and see if it works for me.
THANK YOU, MARIALOVESCAKES
I'M FROM AUSTRALIA TWO, AND I HAVE BEEN WONDERING WHAT CRISCO IS. NOW I KNOW
KYLIE
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