Adjusting/altering The Wilton Buttercream Recipe

Baking By Spfstar Updated 27 Oct 2010 , 6:51am by JanH

Spfstar Cake Central Cake Decorator Profile
Spfstar Posted 27 Oct 2010 , 12:04am
post #1 of 2

Hello everyone,

I'm new to the forum. I just started the Wilton Cake Basics Decorating course earlier this month and I absolutely love it. I'm new to baking in general so i'll be asking plenty of questions here. icon_smile.gif

Does anyone have any tips on how they alter the Wilton Buttercream Recipe?
It's far too sweet for me..... I've looked at different things on the forum like adding lemon juice, doubling the salt, etc. but I'd like to see if anyone has a different take on it. Is there a way to alter the recipe and still have the frosting crust? I'm not a huge fan of crisco either...


1 reply
JanH Cake Central Cake Decorator Profile
JanH Posted 27 Oct 2010 , 6:51am
post #2 of 2

The Wilton class b/c recipe is really designed for ease of use to demonstrate the various techniques, different consistencies, etc. So you don't want to use anything but the approved recipe for class work.

However, when you're done with the class/es you can use any recipe (crusting/non-crusting) that suits your personal taste preferences.

Everything you need to know to make, decorate and assemble tiered/layer/sheet cakes:

Above super thread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!

Everything you ever wanted to know about the meringue b/c's and a few others:


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