Icing / Fondants Recipes

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Wilton Cream Cheese Icing

Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!

Ingredients:

• 1 cup (2 sticks) butter
• 16 ounces cream cheese (softened)
• 2 pounds (8 cups) confectioners' sugar
• 2 tablespoons milk
• 1 tbsp orange juice
• 1 tsp orange zest

Makes: 5 1/2 cups.

instructions

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

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Wilton Stabilized Whipped Cream Icing

Adding fruits atop your cupcake? Rest them on a pillow of Stabilized Whipped Cream Icing. Its creamy, delicate sweetness is the perfect flavor match.

 

Ingredients:

• 1/2 pint (1 cup) heavy whipping cream
• 2 tablespoons confectioners' sugar
• 2 tablespoons Piping Gel
• 1/2 teaspoon clear vanilla extract

Makes: Icing serves 1 1/2- 2 cups.

instructions

1. Combine whipping cream and sugar in mixing bowl.

2. Whip to soft peak stage.

3. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.

4. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.

5. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.

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Wilton Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Source: 2003 Yearbook

Tools:

• Spatula
• large bowl

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups confectioner's sugar (approximately 1 lb.) sifted
• 2 Tablespoons milk

Makes: Icing makes about 3 cups.

 

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer.

Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks.

Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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Wilton Faux Fondant (Crusting Buttercream)   Any crusting buttercream recipe will do for faux fondant. I call it "faux fondant" because of its look, not because of the taste, it isn't rolled like regular fondant. Hope I didn't mislead you. The trick is to smooth it with Viva paper towels that when the icing is slightly crusted. For about 18 years I used the Wilton recipe for buttercream. I use it for all my piping and buttercream flowers.  Any crusting buttercream recipe will work for this technique. Buttercream Icing - Using 6 pounds powdered sugar: (7qt Kenwood) Beat 3 cups Crisco with flat beater, Add about 2/3 of the following and mix on low --1/2 cup powdered milk mixed with 1½ Tablespoon salt and 1 Tablespoon flavoring with enough tepid water to make 1 1/2 cups+ 2 1/2 Tablespoons (total 400ml). Then add 1/3 cup-1/2 cup cornstarch and stir well. Add 4 pounds powdered sugar and beat until smooth, add remainder of milk (after stirring well), then 2 pounds of powdered sugar. Beat on low until smooth and scrape down sides. Beat for 13-18 minutes in medium speed (KA and Kenwood about 3) When I'm making tons of icing for wedding and sheets for a weekend, I dump the icing in to a 5 gallon bucket and cover. When I rewhip, I use my 4 qt. KA and fill it up just to the to of the beaters, beat on lowest speed until the icing is silky smooth. If the icing level is below the beaters, it whips in air and then I get air bubbles. For chocolate buttercream, I take a cup of white buttercream and add tons of sifted cocoa powder to it. It will be dark and crumbly. Then I add hot water until it was the same consistency as my white icing. I add the dark chocolate to my white buttercream until I get the shade of chocolate that I want for the cake. For cream cheese frosting ( the only frosting my husband and son like on banana cake), I just take a couple of cups of the white buttercream and mixed in a chunk of softened cream cheese ( amount really doesn't matter) and whip it up. It's softer so I don't know that I could smooth it with paper towel but at least I don't have to make the regular cream cheese frosting with all the butter in it. I've also added peanut butter to the regular buttercream. It's fantastic on a chocolate cake. This can be kept out of the refrigerator, I usually use it so fast that I hardly ever get it in the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps with the humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like. To attach regular fondant, marshmallow fondant, or chocolate clay ribbons I attach with dots of corn syrup after the buttercream has crusted well. For the faux fondant technique, check out: http://community.webshots.com/user/abbyniemeier C;lick on each picture and there will be a comment below it describing the step.

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Wilton High Humidity Icing Recipe I

Summer’s high humidity can make your icing and piped decorations wilt and droop. This recipe will help them stay fresh and pretty!

 

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter softened
• 1 teaspoon clear vanilla extract
• 4 cups (approx. 1 lb.) confectioners' sugar sifted
• 2 tablespoons milk
• 2 tablespoons cornstarch

Makes: About 3 cups.

instructions

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.

Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

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Wilton Ganache

For an unforgettable shiny finish and powerful chocolate flavor, our classic Ganache can’t be beat.

Source: Cupcake Fun

Ingredients:

• 1 package (14 oz.) Candy Melts®
• 1/2 cup whipping cream

Makes: About 2 cups.

instructions

Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until melted and smooth. If mixture is too thick, add 1 to 2 additional tablespoons warm whipping cream. Place cupcake on a cooling grid over drip pan. Pour glaze into center and work out toward edges.

Can be used as filling if allowed to thicken or can be poured on baked goods as glaze.

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Wilton High Humidity Icing Recipe II

Summer’s high humidity can make your icing and piped decorations wilt and droop. This recipe will help them stay fresh and pretty!

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter softened
• 1 teaspoon clear vanilla extract
• 4 cups confectioners' sugar sifted
• 3 tablespoons all-purpose flour
• 2 tablespoons milk
• 5 teaspoons dry whipped topping mix powder (i.e. Dream Whip®)

Makes: About 3 cups.

instructions

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Combine sugar and flour. Gradually add sugar mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and whipped topping mix powder; stir well. Add to icing mixture; beat at medium speed until light and fluffy.

Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

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Wilton class decorating buttercream icing

Yield: 3 Cups STIFF:

Ingredients:

• 1 ts Clear vanilla extract*
• 2 tb Water
• 1 c Shortening
• 1 tb Wilton Meringue Powder
• 1 lb Sifted powdered sugar

Instructions:

-(approx 4 cups) MEDIUM: (for borders flowers with -petals that lie flat) 1 tb Additional water THIN: (for writing making stems -and leaves & frosting a -cake) 2 tb Additional water *Note: Clear butter & clear almond extracts can be included with or substituted for the vanilla. Flavorings can be up to a total of 2 t. DIRECTIONS: Sift the powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening flavorings and water. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

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Wilton royal icing

Yield: 3 Cups

Ingredients:

• 3 tb Wilton meringue powder
• 1 lb Sifted powdered sugar -(approx 4 cups)
• 6 tb Water

Instructions:

FOR LARGE COUNTERTOP MIXERS: Reduce water to 5 T. Beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. FOR PORTABLE MIXERS: Beat all ingredients at hi speed for 10 to 12 minutes until icing forms stiff peaks.

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Types of Icing

Use the right icing for the job. Some icings work best for soft colors, others for brights. Certain icings dry hard for decorating in advance. Consider flavor, texture, climate and other factors when choosing.

Icing Type	Flavor/ Description	Consistency	Best Used For…	Coloring	Storage/ Freshness	Special Information
Buttercream (Wilton Mix or homemade)	Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating	Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).	Icing cakes smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping.	Yields all colors. Most colors deepen upon setting. Let icing set 2-3 hours for deep color. Some colors may fade sitting in bright light.	Icing can be refrigerated in airtight container for 2 weeks.	Iced cake can be stored at room temperature for 2-3 days. Flowers remain soft enough to be cut with a knife.
Snow-White Buttercream (homemade)	Sweet, almond flavor. Ideal for wedding cakes.	Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).	Icing cakes smooth, borders, writing, flowers. Most decorations.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Icing can be refrigerated in airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Air-dried flowers have translucent look. Flowers remain soft enough to cut with a knife.
Wilton Ready-to-Use Decorator White (4 1/2 lb. size)	Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.	Thin-to-medium. No need to thin for spreading.	Spreading on cakes right from the can. Piping stars, shells, messages and more.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Wilton Ready-to-Use Decorator White (1 lb. size)	Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.	Stiff. Make roses right from the can.	Shell, stars, flowers-use from container. Roses-may stiffen with confectioner's sugar. Icing cakes, writing, leaves-thin with milk, water or corn syrup.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Wilton Decorator Chocolate (Ready-to-Use 1 lb. can)	Sweet chocolate flavor. Convenient ready-to-use spread icing.	Stiff. Make roses right from the can.	Shell, stars, flowers-use from container. Icing cakes, writing, leaves-thin with milk, water or corn syrup.	Recommended when black icing is needed. Add a little black icing color to chocolate for a better tasting black icing. Use when brown icing is directed.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Royal (made with Wilton Meringue Powder)	Very sweet flavor. Dries candy-hard for lasting decorations.	Thin-to-stiff consistency depending on the amount of water added.	Flower-making, figure piping, making flower on wires. Decorating cookies and gingerbread houses.	Yields deep colors. Some colors may fade sitting in bright light. Requires more icing color than buttercream to achieve the same intensity.	Icing can be stored in airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations last for months.	Bowls/utensils must be grease-free. Cover icing with damp cloth to prevent crusting.
Rolled Fondant (homemade or Wilton Ready-To-Use Rolled Fondant)	Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice.	Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes.	Any firm textured cake, pound cake or fruit cake. Cutting, molding and modeling decorations.	White yields pastels to deep colors. Wilton pre-colored fondant is also available in pastel shades and in Multi-Packs for fondant decorations in a variety of colors.	Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days.	Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture.
Quick-Pour Fondant (homemade)	Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface.	Pours and dries to a semi-hard, smooth surface.	All cakes, petit fours and cookies.	Yields pastels.	Use immediately. Excess fondant may be refrigerated, reheated and poured again.	Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.
Whipped Icing Mix (Wilton Mix)	Light, delicate vanilla flavor. Holds shape like no other mix. For chocolate icing, add 1/2 cup of sifted cocoa powder.	Perfectly, velvety consistency for decorating everything from stars, roses and borders to garlands and writing.	Icing cakes. Most decorations, topping on pies, pudding, tarts and more.	Yields any color.	Icing can be refrigerated in airtight container. Iced cake can be stored at room temperature for 2-3 days.	Exclusive Wilton formula. Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Fluffy Boiled Icing (homemade)	Marshmallow-like flavor, 100% fat free.	Very fluffy consistency, sets quickly.	Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork.	Yields pastels and deep colors.	Use immediately. Iced cake can be stored at room temperature.	Serve within 24 hours.
Stabilized Whipped Cream (homemade)	Creamy, delicate sweetness.	Light, thin-to-medium consistency.	All cakes but especially those decorated with fruits. Borders, large tip work, writing.	Yields pastels only.	Use immediately. Iced cake must be refrigerated.	Texture remains soft on decorated cake.