Question I have about buttercream icing: I've never seen a mention about the wilton store bought icing that you can buy at Hobby Lobby/Wal-Mart. Is this not feasible to use for cakes? I've seen so many problems with making homemade icing that it would seem to be more convenient to use the store bought wilton brand one. Is there a big difference in taste? I run my own catering business and my partner makes her own icing but I find it to be grainy and when I use the store bought wilton brand in the tub it not only looks great but tastes better, too.
Well there is nothing wrong with using store bought if you wish. However making icing is easy and less expensive. The icing is probably grainy because of a couple of things. 1. Using 10x sugar instead of 6x. and 2 using crisco instead of a high ratio icing shortening with an icing base. I think if you would try the latter you would even see that your own icing would put the store bought to shame. Good luck.
I feel (in my humble opinion) that the store bought stuff is to soft, ok for just spreading but not actually decorating....
The Wilton store-bought icings are good but expensive to use in large quantities and I prefer the taste of homemade. Try talking your partner into trying a tasty, easier and proven alternative to the recipe she's using right now. There are several highly rated icing/frosting recipes on this site that you can browse by clicking on the recipes tab at the top of this page.
We could probably get to the bottom of the cause for the grainy texture if we knew the recipe. I wouldn't be too quick to blame it on 10X sugar or crisco since many of the best tasting, smoothest buttercreams I've ever had were made this way.
I think the Wilton storebought is just a "glorified" Betty Crocker variety....and I personally think it tastes like preservatives!!!! Am I wierd????? LOL!
I make homemade with Crisco, CH sugar, wilton flavorings and meringe powder and everyone loves it...... Don't know what "X" the sugar is...I'll have to look. That's a new wrinkle for me.
Another thought....as a consumer, I don't want to be sold a "store-bought iced" cake. It just seems that our products should be a cut above that...????? Just thinking out loud.
Decisions, decisions, huh?! Good luck!!!!!
I feel (in my humble opinion) that the store bought stuff is to soft, ok for just spreading but not actually decorating....
Most store-bought icing is way too soft for decorating but have you tried the Wilton stuff in a tub...hard as a rock--LOL! It has to be thinned before using and decorates really well.
Well I'll keep that in mind if I am ever in pinch, although I prefer homemade ten to one for taste...
Thanks!!
Pwd sugar frosting will have a slightly grainy texture compared to meringue frosting or store bought frosting. Adding heavy cream to whatever pwd sugar frosting recipe you're using will GREATLY improve the texture.
hth
Pwd sugar frosting will have a slightly grainy texture compared to meringue frosting or store bought frosting. Adding heavy cream to whatever pwd sugar frosting recipe you're using will GREATLY improve the texture.
hth
I think it's in the preparation. I've had gritty meringue frostings and I've tasted gritty PS frosting. I think getting the sugar to dissolve solves both problems. I use warm water as the thinning liquid in my PS frosting and I've never made a gritty batch. Haven't tried the heavy cream but heard it's a great addition...heavy cream makes everything taste better
Okay, I have only used the Wilton pre-made icing to decorate and it was okay but the taste left something to be desired. It tasted.....store bought! Also, I think it would not be very good to ice a cake with. As someone else mentioned, you would have to thin it down and that might be a pain.
I use a Crisco based icing with WalMart brand powdered sugar and it is never grainy. Just make sure to mix it well. I also just started using a half Crisco half butter recipe from Wilton that is wonderful! It is not too sweet and not greasy. I have listed it below but you can also find it in the back of any Wilton yearbook.
1/2 Crisco, 1/2 Butter Buttercream
1/2 Cup of Crisco (the premade sticks are GREAT)
1/2 Cup of softened butter
4 cups of powdered sugar
3-4 tablespoons of water
1 tablespoon of meringue powder
1-2 teaspoons of vanilla
I put the Crisco and butter in my mixer first and cream them together until all the lumps are out and then I just add everything else in. I usually put the powdered sugar in 2 cups at a time. You can increase or decrease the water as needed for a thinner or stiffer consistency. I also find that adding a couple tablespoons of light corn syrup instead of more water makes it better to ice the cake with. That way it spreads nicely but won't get thin like with water. Also, you can add 3/4 cup of cocoa to this recipe to get a nice, rich chocolate buttercream. This recipe is also easily doubled, tripled to how ever much you need.
HTH,
Heather
Where do you find light corn syrup? In a grocery store?? I just moved here and have been searching high and low for the stuff...what is the difference from regular corn syrup?
Well I'll keep that in mind if I am ever in pinch, although I prefer homemade ten to one for taste...
Thanks!!
I agree with you for sure...plus the Wilton tub is about $2 here and the tub is no bigger than the other brands. I tried it just to see what it was like. I don't see any reason to use it when making your own is easy, inexpensive and tastes better.
Heather....I like adding the real butter too.....WAY improves the flavor. Butter in Buttercream, what a novel idea!!!!
I think all buttercream should contain butter too...at least half as long as the weather permits. I use sweet cream unsalted butter...yummy. That's another problem with the Wilton tub...all shortening.
Pwd sugar frosting will have a slightly grainy texture compared to meringue frosting or store bought frosting. Adding heavy cream to whatever pwd sugar frosting recipe you're using will GREATLY improve the texture.
hth
I think it's in the preparation. I've had gritty meringue frostings and I've tasted gritty PS frosting. I think getting the sugar to dissolve solves both problems. I use warm water as the thinning liquid in my PS frosting and I've never made a gritty batch. Haven't tried the heavy cream but heard it's a great addition...heavy cream makes everything taste better
I didn't think a meringue frosting could turn out gritty. I had no idea what heavy cream was till I added it to frosting. 
Adding cream cheese to the pwd sugar frosting makes it downright sinful. 
Seems like I have a mixture of answers -- some for/some against. I've used it numerous times. I'm just starting to do the cake decorating because I've had numerous complaints about the cakes that my partner makes. I haven't had the chance to make my own. That will have to be the next thing I tackle. Thanks for all the feedback.
Quote by @%username% on %date%
%body%