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Doubling Wilton BC recipe?

post #1 of 12
Thread Starter 
This may sound like a silly question but can you simply make double of the Wilton BC recipe without any problems? Should you adjust any of the ingredients? I've been having a hard time with my BC recipe so I'm looking for something different and remember liking the Wilton one. I need a pure white too, so no butter. Any suggestions or tips?? Thanks! icon_biggrin.gif
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #2 of 12
I have never made a single recipe. I have always doubled the recipe and never had any problems. I use butter and use the wilton white coloring. It comes out snow white.
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Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.
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post #3 of 12
You can double it no problem just add thinning liquid as needed. I use a recipe that contains 1/2 butter and it stays snow white. I think it depends on the type/brand of butter you use though. Some are very yellow, others are so pale that the icing will stay white.
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Birthdays are just nature's way of telling us to eat more cake.
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post #4 of 12
I too only make a double recipe. I havent used any white coloring and I do use half butter half crisco. I haven had anyone ask for complely white frosting so it hasnt been an issue for me.
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Paula M Surrette
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No Cake is too pretty to eat!

Paula M Surrette
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post #5 of 12
Same Here. I always make a double batch.
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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post #6 of 12
I use the Wilton Snow-White Buttercream recipe, and always double it with no problems. It will give you a pure white color if that's what you're looking for. It's listed in the recipe section of every Wilton Yearbook.
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I have more cake photos at PhotoBucket.com:
http://s77.photobucket.com/albums/j45/gmcakes/
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post #7 of 12
Thread Starter 
Sounds great! I used to always use the snow-white Wilton recipe but then for some reason decided to change. Here lately I seem to be having more problems with it so I decided to switch back. Thanks for the quick answers everyone!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #8 of 12
I always quadruple the recipe..not problems so far!!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #9 of 12
Quadruple! icon_surprised.gif What size mixer do you have to do that much icing in at one time? Wow--I'm impressed!
post #10 of 12
Thread Starter 
That's what I was going to say! I'm jealous!! I could cut my icing-making-time in 1/2 with that idea!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #11 of 12
Quote:
Originally Posted by charman

Quadruple! icon_surprised.gif What size mixer do you have to do that much icing in at one time? Wow--I'm impressed!



Absolutely!!

I have the 6qt KA...the best part is, I weigh everything, so the only stuff I have to wash is the mixer and rubber spatula!!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #12 of 12
I have the 6qt. too...... I LOVE IT! Perfect size. I could never ever downsize. I always feel like I have "room to grow." icon_wink.gif
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