Wilton Buttercream

Baking By Olenmetra Updated 7 Sep 2011 , 4:13pm by AnnieCahill

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Olenmetra Posted 7 Sep 2011 , 7:16am
post #1 of 3

Is there anything I can add to Wilton's Buttercream to get rid of that "oily" consistency that sticks to the roof of your mouth. I tried adding powdered sugar and extra flavor to NO avail. I love it's consistency for piping but it's NOT great tasting at all.

2 replies
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Claire138 Posted 7 Sep 2011 , 7:44am
post #2 of 3

I always add more vanilla essence, more milk & a packet of vanilla pudding. HTH

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AnnieCahill Posted 7 Sep 2011 , 4:13pm
post #3 of 3

Honestly as long as you use a regular shortening I think you're going to have that problem. I think you should switch to high ratio shortening, which is specifically designed for icing, or you should add some butter to your recipe to cut down that Crisco texture.

You could also try Indydebi's icing recipe if you want. It's a crusting recipe that uses all Crisco and Dream Whip to make it creamier. It's in the Most Saved Recipes section under the recipes tab.


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