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Wilton Icing

post #1 of 8
2/2/13 at 9:49am
Thread Starter 

has anyone tried the Wilton icing in the tubs, found in cake decorating section of Michaels, Joanns. Cost about $18.00.  Was wondering about taste consistently, etc. and would anyone recommend it.

Thanks.

 

Bonni

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post #2 of 8
2/2/13 at 10:02am
I bought that once in an emergency when my electricity went out, and I thought it was weird. Stiff and sticky and tasted like a big ball of fake.

My icing is about $7 a batch and makes 6 pounds 6 ounces. It has cream, powdered sugar, butter, vanilla and hi-ratio shortening. It is consistent every time, since i weigh my ingredients, and I hate icing but really like my own.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #3 of 8
2/2/13 at 10:16am
Thread Starter 

Okay, thanks.  I will stick with what I know; homemade butter cream.
 

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post #4 of 8
2/3/13 at 4:49am
Homemade is always better!

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #5 of 8
2/3/13 at 5:56am

Agreed!! Homemade is Better and tastier too!!

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post #6 of 8
2/3/13 at 6:42am

I've used it, but it doesn't compare to homemade at all. The taste is weird when you're used to buttercream and the consistency is not good for icing a cake smooth.

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post #7 of 8
2/3/13 at 7:23am

I used it when I took the Wilton classes, but I didn't enjoy eating it when it was on the cakes, and I didn't really want to give too much of it to my kids. But the tub comes in handy for storing my own in!

Cheap bakers get cheap clients.
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Cheap bakers get cheap clients.
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post #8 of 8
2/3/13 at 11:45am
Thread Starter 

Thanks to all the replies, I will most certainly stick with I know.

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