Wilton Icing In A Tub?
Decorating By CarolinaBelle Updated 15 Sep 2006 , 11:19pm by SweetThistleCakes
I bought a container of the Wilton icing because the label stated that it was a stiff consistency perfect for roses and borders. It is so thin/soft that I can't make anything with it. Anyone tried it before? Did you have any luck working with it? I am just beginning to learn about cake decorating so I thought that it would be good to practice with.
The few times I've used it, it starts off stiff, but it gets soft quickly once I started working with it. It seems to be pretty heat sensitive. If you're using it as practice just use it from the fridge while it's cold or add some powdered sugar.
Thank you. I will try adding powdered sugar or using it cold. That is a beautiful cake in your avatar picture.
WHat I do is make 2 bags and keep a cold (from the freezer) cookie sheet next to me. I use one bag, then if it starts to soften, I put it under the pan and use the other. I do this for other icings as well that are softer and more hand heat sensitive. It works well.
I have only used the chocolate for a cake that I need brown for and didn't want to make a whole batch of chocolate BC. It was very greasy. When I laid typing paper on it to smooth my cake which had both wilton BC recipe I made and the can of chocolate. The paper where the chocolate was, was soaked with the oils. And I thought recipe took alot of crisco but it didn't leave a oily mark one the paper like the chocolate did. And I was softer than my own as well. That is what I found anyway I guess I will make up a batch and freeze it and take it out when I need it.
If you are talking about the big tub - I hate it. I thought it would be great for big projects. I tried it one and only time on the 50s cake in my gallery. I couldn't get it to crust and that made the icing unsmooth on the cake. The smaller tubs are great for crusting and they color really easy, too. I'm not crazy about the chocolate tub - they're kind of grainy.
I recently bought the large tub. What garbage. It was full of air bubbles, and the label is misleading. First it says that you can pipe flowers with it, then on the back it says to add powdered sugar to it to make it a stiff consistency.
There isn't enough powdered sugar in the world to make this stuff stiff enough to pipe roses.
Read the ingredient label - there is far more junk in there than they dictate in their recipe, including corn syrup, which is definitely going to keep it soft and prevent it from crusting.
Why would they sell us something that varies so much from the recipe they tell us to use in the lesson books?
Theresa 
Thanks for the replies everyone. It was the small 16oz. container. I couldn't find a date on it - maybe it was old. There was alot of oil on top of the icing. I appreciate the tips.
I bought the large one. I didn't like the taste of it or the smell of it for that matter. I used a little of it to colour for handwriting on one cake. Thankfully I didn't pay much for it as it ended up in the garbage.
I completely agree with the posts about the giant tub of Wilton frosting! I thought it would be convenient for frosting large cakes, but it was so gross, I actually returned it. It was grey, gritty, and tasted AWFUL. It had the consistancy of cement! Don't waste your money...
I think it is a tub of crap. My Wilton instructor recommended it and I thought it would be a great item. Boy was I wrong
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