Originally Posted by bellasmommelissa
Hi there! I am new to cake decorating and I am having soooo much trouble with buttercream icing consistency! I have been making the Wilton class icing recipe which calls for 1cup shortening 1tsp. vanilla 7tsp. h2o and 4cups of conf. sugar. My buttercream looks oily, and disgusting and when i add color gel to it, it's as though the shortening is rejecting the color and it looks like white blotches through out the frosting. I have been using generic shortening and Domino confectioner sugar. Please help!!! Thanks, melissa
I've never had a problem with this recipe and I can add any amount of color and get super dark colors, especially reds. It is not the best recipe, but it is an easy recipe to start with.
First, as mentioned you ae missing the meringue powder, which will stablize it.. but missing that should not make the recipe a disaster.
Second, you should always start with 2tbsp water (6 tsp) and add 1 tsp for medium and 2 tsp for thin consistency. Are you adding 7 to get medium? Or starting with 7?
Are you mixing it properly? Mixing all the liquid and shortening first, then mixing in sugar a cup at a time?
As for taste, when it is first mixed it doesn't taste as sweet, but i find as it settles, it tastes less crisco-y and more sugary. You can also swap out one tsp water, for 1tsp butter flavor to improve the taste.
I don't sift the sugar properly, bc my sifter sucks for powdered sugar. I put a 1lb box of sugar in a tall quart ziploc container (twist n loc brand) with the meringue powder and just give a real good shake for min or so.
The attached picture uses that recipe. (my final cake from decorating basics.)