Ok so last night was not a good cake night!! First I put 1 cup too much milk in my cake mix because I thought I had a 1/4 cup measuring cup in my hand and turns out I had 1/2 cup - my mind was clearly on other things BUT I managed to fix that with a little flour thanks to a suggestion here!
Here's where my rant begins - I actually started out decorating by finding this site and trying to play around with different recipes. I found that I loved it enough to take a Wilton class - so tonight I'm supposed to bring an iced cake and icing in. Well, I attempted the Wilton Buttercream recipe - which seems to only make about 2 cups at a time while the recipe says 3.
Where I got angry was that when I actually tried to use it to ice my cake - it was AWFUL!!! The book said to use thin icing to ice the cake and in my opinion it was just too thin even though I folowed the directions EXACTLY!! I was doing what I was told by the instructor because I had asked to use my own recipe and she said she'd rather I use Wiltons so I can learn thier way.
I hate the Wilton Buttercream - it wouldn't crust enough for me to get it smooth - even when I got up this morning, it was crusted a little but not great by any means!! I ended up taking off so much icing to get it smooth enough that you can see the cake through the sides!!! UGH!
I feel like I'm going to class with an inferior product when I know that with the recipes I've tried here I've had much better success!!
i'm by no means a professional, but i would just use a regular buttercream recipe. even the one off of the conf. sugar bag. i mean if she's not gonna taste it, there wont be much of a differance.. at least i dont think.
I have never had a problem with the Wilton Buttercream recipe. I use it regularly.
Did you weigh out your powdered sugar? The only time mine is too thin is when I don't weigh out my sugar and I don't add enough.
For one recipe of thin icing there are 4 TBSP of water, 1 tsp flavoring, and 1 lb of sugar.
Do you live in a really humid area?
I don't use the Wilton Buttercream on my class cakes. I use the Buttercream Dream recipe posted in the recipe section. It crusts and tastes about a billion times better. My teacher said she preferred we use the Wilton recipe but why would you learn to decorate with icing that you'll never again use. Learn to decorate with a recipe that you actually like!
...make your own, how will she know the difference?
I never used the Wilton buttercream except for the second class of course I, my family and I didnt like it so I switched (and I didnt tell my instructor)...I wanted to learn how to do flowers and everything in my favorite buttercream....most others on this site will tell you to stick it out and use the Wilton buttercream while in the classes...but you wont hear that from me. I finally admitted it to my instructor in course II and she was surprised because mine always worked just as well as the Wilton. The key is to get the consistancy right...but then again thats true of ANY buttercream...
and maybe I am the only one, but I dont ice my cakes with thin, mine is closer to medium.....
I hated the taste of the wilton bc but gave it and used it......for the first two cakes.....then after that I was like forget it!! She won't know the difference.......everyone kept saying......how come her roses look so much better...they have a better sheen to them and they're not cracking on the edges......I just laughed and was like..I don't know it's the same icing recipe as everyone else has!!! She'll never know.....you have to use what you're comfortable working with. As long as you get the consistency right for what you need it for you'll be fine. Thick for roses, thinner for icing and writing........good luck
I never had any problems with the Wilton recipe. I always made double the recipe because my instructor said that way I'd have enough for both frosting the cake and decorating. When I thinned it out, I measured out the cups of frosting. Did you do that?
Well, I'm not in a humid area, and yes I did measure my sugar
I didn't know however to double the recipe when I made it so I had enough to ice the cake and have enough to bring to class, but I figured that out after I iced the cake!
mkerton - I agree, I use medium as well, I feel like I have better control of it!
I think because I just started experimenting before the class, I'm beginning to know what I'm comfortable with. I did however make a second batch to decorate with in class, so I'll still continue with this cake, but may switch to the other. I guess everyone is right though, it's all in what you're comfortable with and as long as you get the same results, who cares how you got there!!
I use the wilton bc sometimes. My only problem was I couldn't get it thick enough (I fixed that). I must have an awesome instuctor for my course. She has had no problem with any frosting we might want to use. During course 1 there was a young man who couldn'tuse some of the ingredints (don't remember what). She was completely understanding about it. Change your icing and if she makes a big deal let her, it's not like she can kick you out of class for it.
I use Wiltons BCI and never had a problem. It crusts fine. My fly. and friends love it.
I guess each person is different.
my instructor passed a crisco frosting recipie and asked us to make this each class. i did not say yuck..did not want to offend. i dont like that taste. could it be to save on cost of butter?
thanks...still on the search for a perfect frosting!
My Wilton instructor actually gave us a recipe to use instead of the Wilton recipe. You aren't being graded on your icing, so use what ever makes you comfortable.
I use different kinds for different cakes. Also I'm one to try to different recipes so I can find one I really love.
If I were you I would use the one you like. After all if you learn with the Wilton icing and you know you will never use it again then what's the point? You need to learn with the icing you like. That way you can become better at decorating using the kind you know you will always use.
Now that being said, I have made the Wilton buttercream many times and have never had a problem with it. I do add extra vanilla and also use butter flavor and cream bouquet. Doing that seems to make it taste pretty good. At least to me.
Alright I want to know what recipes you all were using in class that worked and were NOT the Wilton buttercream recipe!!! One that makes roses w/out cracking?? And for the person who couldn't get it stiff enough - how did you finally get it stiff??
If your icing is too thin, just add some more powdered sugar to it until you get it the right consistency. You could always try putting the really thin on as a crumb coat first (very little icing used to just "catch" the crumbs in the cake) - then refrigerate it for a bit while you add more powdered sugar to the icing and then ice the cake.
I followed the recipe EXACTLY every time and I always had trouble - either had to thin it out more w/ water or I had to add more powdered sugar - I always try to have more powdered sugar on hand. It's good to bring to class too in case your consistencies aren't right so the teacher can help you add it to your icing to get the right consistency.
Of course, you could always use your own recipe for icing the cake and then just make Wilton's recipe for decorating - they just want to make sure you have an icing that will be able to make roses, etc..... b/c a lot of icings are yummy and good but you can't do all the decorating techniques with them. If I hated the icing that much, I think that's what I would do - ice the cake w/ whatever I wanted and then decorate w/ the Wilton.
Never had a problem with the Wilton B/C. As for the taste my family loves it, they refuse to eat the ready made frosting now and when I tried adding 1/2 butter and 1/2 Crisco they thought it tasted canned. Haven't had a problem with crusting either. Once we learned to make the Wilton frosting in diffrent consistencies the instructor said we could use whatever we wanted.
Sorry you had such a hard time. Hope you find what works for you.
check out the sugar that you used also. Wilton recomends only Domino 10x.
The first night of class she was supposed to make the icing for you.
You add water as needed to get the consistency that you need.
Also remembered that my instructor insisted on using crisco--not some other shortening. She said that other ones can vary in consistency. One person had to throw hers out for a class and borrow frosting. Also, make sure you are using the meringue powder if you want it to crust. She also mentioned to make sure that you use pure cane sugar--other sugars can vary in consistency. I use the two lb bag of C & H and haven't had to measure it when I made double the recipe.
redbird, I used store brand shortining....maybe that made a difference??
I thought I'd jump in and give my opinion since I'm a wilton instructor. When I decorate at home, I NEVER use all crisco icing (wilton class recipe). But, I do ask my students to at least make their first cake with it. I also ask that they bring 1 cup of each consistency in the class buttercream for practice icing only for all the classes. After the first cake I tell them they can experiment with different things. I tell them to use the class recipe, but just replace the crisco (or some of it) with butter or cream cheese. I also inform them that they may have to add more powdered sugar to get the right consistency.
The whole point of the class buttercream is that it's harder to screw up, easier to get the right consistency. There are things that can make a difference. When you measure your liquid, make sure that it's level across the measuring spoon and not dipping down or bulging over. That can really make a big difference, especially if you're measuring out say 3 tablespoons. You could potentially end up adding or subtracting almost a whole tablespoon. I always poing this out in my first class when I make the icing. I also point out that 1 pound of powdered sugar is technically 3 3/4 cups and not 4 like the book says. I also point out how you measure it can add or subtract a substantial amount of ps. I recommend they either weigh it or use the right size bag.
It is also possible that your instructor gave the wrong instructions for making thin icing. The way they explain it in the book is horribly confusing, and a lot of instructors even mess it up! But, there isn't any RULE that says you have to use the class buttercream. If it doesn't work for you than just use what does.
I have two shortenings in my cupboard right now. The cheapie stuff has a mixture of animal fat and vegetable fat. The crisco is all soy oil. The cheapie stuff is much softer. I made buttercream with it using the class buttercream recipe at home but combined it with the leftover crisco buttercream and it still crusted over. I think the crisco might have stiffened it up but the point is, the cheapie stuff can be used but not always as a surefire thing. I know that the girl who had to throw hers out was taking the class during the summer, so I'm thinking that my cheapie stuff wouldn't have worked so well in high heat & high humidity.
Well, I'm not in a humid area, and yes I did measure my sugar
Did you sift your sugar before measuring? If so you may not have used enough of it.
I always use the 1lb box or 2lb bag. I don't measure the sugar, nor sift it. If you measure out 4 cups of powder sugar from a 2lb bag you never have about 4 cups left. So the second batch is usually thinner than the first, and the first can sometimes be too thick.
Alright I want to know what recipes you all were using in class that worked and were NOT the Wilton buttercream recipe!!! One that makes roses w/out cracking??
If your icing is too dry for the roses it will crack or ruffle on the edges. You can add 1 tablespoon for every cup of stiff icing. That will make it more creamy with out changing the consistancy. If you are using a whole recipe of stiff for roses you can add 3 tablespoons to a 1/4 cup if you don't want to measure out the tablespoons.
In class if a students icing is too thick I've added a little piping gel to it (read about it on here) and it helps do the same thing. Makes it more creamy with out thining it down. I usually do about a teaspoon or so of piping gel to a cup of icing. I don't measure it when I'm in class.
Also, make sure you are using the meringue powder if you want it to crust.
The Wilton Class Buttercream recipe will crust with out the meringue powder. Crusting has to do with the sugar to fat ratio. The meringue powder helps with stabitly and is suppose to help slow down the bleeding process of the darker colors.
She also mentioned to make sure that you use pure cane sugar--other sugars can vary in consistency.
Beet sugar can make a gritty icing, so yes you want to use a pure cane. Check the back of the bag for the ingredients to see if it is pure cane or cane suger. It if says just sugar it could be made with beet sugar.
I know that some love and some hate the taste of the Wilton Class Buttercream icing. If you have a good recipe that you really like, then use it on the cake. But it does help if you use the Class Buttercream in class. It is made with Crisco so that it will stand up longer to the pratice in class, nervious hands and hot hands.
It also helps you learn the feel of the consistancies of the icings so you can use that later on when you try out other recipes. Have you ever tried to do a shell with too thick icing or a rose with too thin? It just doesn't work the same. If a student comes to class with a different type of icng and it is too thin or too thick then I can't help her troubleshoot what happened or how to fix it.
At home no one is going to know if you use the Wilton recipe or not, so by all means expirement with different icings. Try the recipe with butter or half butter/half Crisco.