Wiltons:extra Special Buttercream Icing
Decorating By rajinaren Updated 11 Sep 2006 , 2:49pm by sweetbaker
Has any one tried wiltons Extra Special Buttercream Icing .
2 cups solid vegetable shortening*
2 lbs. confectioners' sugar (There are 4 cups to a pound)
1/2 tsp. salt
1-2 tsp. clear vanilla or your favorite flavoring
6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.
Does this buttecream crust?does it taste less sugary
It is a great recipe but it will not crust if you let it sit for a long time you can smooth with a paper towel. I love it because thier is no butter. I am sure you can add some merigue powder to help it crust. Maybe a tablespoon, you will have do a test.
But it is great for icing cakes. I used it on my blues clues cake and had to let it sit for over night to get it smooth with the viva paper towel. That was the only down fall of it.
With the cream in there, I would think you have to refrigerate - no?
Has any one tried wiltons Extra Special Buttercream Icing .
2 cups solid vegetable shortening*
2 lbs. confectioners' sugar (There are 4 cups to a pound)
1/2 tsp. salt
1-2 tsp. clear vanilla or your favorite flavoring
6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.
Does this buttecream crust?does it taste less sugary
I did it a couple of times and I LOVE it!!! Its VERY CREAMY and TASTY!! I can remember how it crusts though, its been a while.
But it is a delicious icing!
That whipping cream sure does the trick!
It seems like 2 cups of shortening would be too much. Can you taste the extra shortening at all? It seems like it would taste nasty.
It seems like 2 cups of shortening would be too much. Can you taste the extra shortening at all? It seems like it would taste nasty.
No it isn't extra shortening if you consider that Wilton's basic buttercream uses 1 cup of shortening and butter for 1 lb of sugar. If you double that recipe you use 2 cups of shortening/butter for the 2 lb of sugar and the special buttercream uses 2lbs.
Ok, I see now. Can I sit a cake out overnight in its box with this recipe? I hate refrigerating my cakes because I'm scared it will dry out the cake.
It seems like 2 cups of shortening would be too much. Can you taste the extra shortening at all? It seems like it would taste nasty.
Actually, no. The whipping cream seems to absorb all that and it doesn't taste greasy at all.
How well does the decorations such as borders, etc hold up?
How well does the decorations such as borders, etc hold up?
I don't recall having made roses with it. But regular decorations like borders, stars, etc. are fine.
Its very creamy though, so give it a try and see.
I will...thanks so much everyone. I LOVE THIS SITE! Everyone is always so helpful. 
Was this icing suppose to taste like a whipped cream icing? If so, it didn't taste that way to me. I used 1 cup butter and 1 cup of shortening instead of 2 cups of shortening. Could this be why it tasted more like buttercream than whipped cream?
Was this icing suppose to taste like a whipped cream icing? If so, it didn't taste that way to me. I used 1 cup butter and 1 cup of shortening instead of 2 cups of shortening. Could this be why it tasted more like buttercream than whipped cream?
Not too much like whipped cream, but VERY creamy though... and tasty! I used all crisco.
Hey Agent Baker!
I use Tami's Perfect Buttercream receipe from the Baking 911 website, which also uses heavy cream, but it's also a mix of butter and shortening. It's not supposed to taste like whipped icing - the cream is used in place of water or milk used in other buttercream recipes. So this Wilton receipe is basically the same as the one I use but with all shortening. The heavy cream really does it make it creamier and yummier - the only drawback is that it doesn't crust and although I've never made roses with it, I'm not sure how well it would hold up. But I do mainly fondant so it hasn't been a problem for me. But I get sooooooo many compliments on my frosting - even people who generally don't like like buttercream or sweet stuff like it because it's not overly sweet or greasy feeling. I make sure to add some salt to the frosting to cut down on the greasy/sweet taste, and maybe that helps. I've read some people use popcorn salt, but I haven't tried it yet.
PS - I was just in Stone Mountain this weekend for the Yellow Daisy Festival - I live in Stockbridge - just had to give you a shout out when I saw you live in Stone Mtn!
Thanks MariaLovesCakes and Pyxxydust for the explanation. It really did taste creamier.
Pyxxydust, what a small world. There are so many people from metro Atlanta that are on cake central. Thanks for the shout out and here's one back at you.
I've made this recipe and iced a devil's food cake with it and it was delicious!! I used all butter--no shortening at all and it was whip cream tasting. YUM!
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