HI,
I have always made my buttercream icing (usually the Wilton recipe). I am wondering about the Wilton icing you can buy in the tub, pre-made.
I am making two birthday cakes within a few days--one for my 1 year old, and one for my 4 year old. I just got done making the icing for the first party, but am thinking of buying the icing instead for the next party. The cake and party will be outdoors, probably close to 100 degrees here, if that makes a difference on the icing.
Can anyone give me opinions on the Wilton tub icing?
Thanks
It's worse than canned frosting - don't waste your money.
I couldn't make a rose to save my life with that stuff, even added more powdered sugar!
I think the Wilton tub vanilla icing is tasteless! 
If you are partial to Wilton recipes, try one of these. The 2nd one has a stabilizer in it as well.
From Wilton:
The first High Humidity Buttercream Icing Recipe 1 adds cornstarch, an ingredient most bakers, cooks and decorators already have in their pantry. The second version High Humidity Buttercream Icing Recipe 2 beats a whipped topping mix powder/liquid milk mixture into the icing. In addition to stabilizing the icing, the topping mix contributes a fuller vanilla flavor to the icing.
Version #1:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter softened
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
2 tablespoons milk
2 tablespoons cornstarch
Makes: About 3 cups.
Instructions:
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Version #2:
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar sifted
3 tablespoons all-purpose flour
2 tablespoons milk
5 teaspoons dry whipped topping mix powder (i.e. Dream Whip®)
Makes: About 3 cups.
Instructions:
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Combine sugar and flour. Gradually add sugar mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and whipped topping mix powder; stir well. Add to icing mixture; beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
I tried the tub of Wilton stuff too, I didn't like the texture at all, and the flavor was nothing special. I won't buy it again.
Oh yes, there are lots of tasty ones out there! But if you are looking for something specifically for temps close to 100....it's best to leave out the butter. (I definitely prefer 100% butter icings, but butter melts at 85 degrees!)
No icing is going to stand up to direct sunlight, so hopefully you'll have a shady spot for your cake and one of those high humidity recipes will work for you, taste wise.
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