Do Any Of You Use Wilton Icing Recipe For Your Icing?

Decorating By aprilcake Updated 31 Oct 2007 , 2:33am by mommarivera

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aprilcake Posted 30 Oct 2007 , 11:24pm
post #1 of 6

Reason why I am asking is because thats all I know right now because I just finished course I and I like how it decorates but I am not for sure if everyone likes the there another icing out there that decorates and holds as well but tastes better or in a different way? What do you use and what do you like best?


5 replies
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Kate714 Posted 30 Oct 2007 , 11:48pm
post #2 of 6

I use 1/2 shortening, 1/2 butter. It works just as well as all shortening but I think it tastes better.

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leily Posted 30 Oct 2007 , 11:57pm
post #3 of 6

I do the same as Kate714. Substitute half of your shortening in your recipe with butter and it is still easy to use to decorate but it taste so much better.

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crislen Posted 31 Oct 2007 , 12:08am
post #4 of 6

Same as above - 1/2 shortening, 1/2 butter. But there are tons of variations of recipes out there - of both crusting and non-crusting icings. Do some experimenting to see which style you like best!

Actually didn't the 1/2 - 1/2 used to be the wilton icing? I know on all the inserts that came with my mom's old cake pans they had that icing: 1/2 c shortening, 1/2 c butter, 1 tsp vanilla, 1 lb icing sugar and 3 tbsp milk?

(Scary that I have that memorized!)

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JanH Posted 31 Oct 2007 , 2:16am
post #5 of 6

Think just about everyone starts with the Wilton icing - either from taking the classes or from buying the pans.

Here's an overview of other icing types:
(Has icing troubleshooting chart at the end.)

Meringue B/c's Explained:
(Includes recipes.)

What is hi-ratio:

Hi-ratio frosting recipes:

(Overview, master, white & other recipes. How to glaze, smooth, stack and more.)

Nice frosting sites:
(From Sarah Phillips of

My favorite CC frosting recipes:


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mommarivera Posted 31 Oct 2007 , 2:33am
post #6 of 6

thanks for the recipe links!!

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