I brought home my first cake from my wilton I class and it was unanimous...the frosting is disgusting! Is there another recipe I can use? My instructor advised against recipes with butter while learning (but I can't remember why).

Any ideas or suggestions?

If you go to the recipe section here and do a search for Butter Cream Icing you will come up with a bunch!!! I use the 1/2 crisco 1/2 butter recipe and it's delicious! Everyone LOVES it!! The kids fight over the beaters from the mixer as well as the bowl and spoon and spatula lol. I have to take the bowl with me if I'm leaving the room or I come back to about half of what I had left when I left the room lol.

I just used the wilton recipe while in class only, after that I switched to buttercream dream which is in the recipes on this site.

I use to think the same and my teacher said that it was better to learn with so you could get the consistency right.
What flavorings are you using ? I found that ( I make a double batch always) to add 1 tsp Vanilla and a 1/2 tsp Butter and a 1/2 tsp Almond or 1tsp Vanilla and 1 tsp other flavor helps.

I agree. I haven't used the Wilton lesson recipe since I found CC! I still have a long list of BC recipes I want to try but I currently usually use the "Butter Cream (with real butter for decorators)" that I got from CC's recipe section.

I am a Wilton teacher, and the reason we want you to use the class buttercream is for learning purposes. It is stiffer than if you make the icing with butter. I know the taste is bad, but if you can make it through it will be worth it and them you can use what ever you want. Talk to you teacher and see when you can use a different icing. I let my students ice thier final cake with what ever icing they want. The decorations are with CBC though. Hope this helps.

I didn't like the wilton class buttercream at first, but then I had the idea to switch the amount of water for flavoring instead. In a double batch I use 2 tbsp of water (instead of the 4 tbsp the recipe calls for) and for flavor I use 2 tbsp of vanilla, 1 tbsp of butter extract and 1 tbsp of almond extract. This is a very tasty frosting that I get lots of compliments for.

I didn't like the wilton class buttercream at first, but then I had the idea to switch the amount of water for flavoring instead. In a double batch I use 2 tbsp of water (instead of the 4 tbsp the recipe calls for) and for flavor I use 2 tbsp of vanilla, 1 tbsp of butter extract and 1 tbsp of almond extract. This is a very tasty frosting that I get lots of compliments on it.

I agree completely. It's like spreading crisco on your cake. I felt like I was going to have a heart attack after eating just a couple bites of cake. YUK! The Snow-White Buttercream is much better, the recipe is on the wilton website or in the pamphlet that comes in the wilton meringue powder. There are tons of buttercream recipes out there, just try some out till you find one that you like!

Wiltons ? nasty ? really ? what a surprise !

It's important to use the class buttercream while learning the techniques, borders, and flowers. Once you have mastered that you will be more adept at using a different (and probably softer) bc to make your borders and flowers and you will have a better understanding of how to make the proper adjustments to your new bc recipe of choice to be able to accomplish the technique you are after. Patience grasshopper!

You can also scrape the icing off the class cake and enjoy the cake with some ice cream or make cake balls!

I use the buttercream dream on this site. Everyone loves it. Good luck on what you decide.

I thought it was nasty also, and then I brought my cakes into work and everybody loved the icing...eww.

I use the Wilton class BC icing for all my cakes and get nothing but compliments. It is really not that much different from any other "all shortening" BC recipes The thing I do different is that I use hi-ratio shortening, add at least 1 tsp or more of salt to each batch and use a combination of flavors. It is just a matter of tweeking it to get a taste that is not so sweet. Using the hi-ratio shortening you do not get that gross greasy feel or aftertaste that you usually get with using crisco.

I also tell my students to use the class BC icing to learn the techniques. If they come in to class with something other than that, then they need to be prepared that there may be a possibilty that their icing may be too soft to work with.

Not everyone thinks it's nasty. Personally, I LIKE Class Buttercream Icing when I use 1/2 tsp salt, 1/4 tsp Butter Flavoring, 1/4 tsp Almond Flavoring and 1 tsp Vanilla for a single batch.

Also my sister, that HATES most icings, LOVES my Class Buttercream Icing. It's the only kind she doesn't scrape off the cake.

Well...one person's "nasty" is another persons yummy. Obviously, there is a reason there are so many buttercream recipes out there. Everyone likes something different.

I actually encourage my students to use half butter/half Crisco because I never understood the whole..."just do it for class" theory because you take a cake home every week in course 1. Shouldn't it taste good??

The only time I ever suggest that all Crisco be used is durring the roses.

I don't think it's any easier to decorate with all Crisco, personally.

Good luck with your class!!

Angie

Thank you for all the responses. I was thinking that maybe I could ice the cake with a yummy frosting and then make wilton icing for class. That way I am still getting the right consistency for learning decorations, and then I can scrape just the decorations off the cake before serving it to my family. Either that or they could just eat around the decorations. I know my family will dread my cakes if I don't change something soon!