Wilton Buttercream Icing
Whip up bakery-worthy perfection with Wilton Buttercream Icing, the ultimate frosting recipe for cakes, cupcakes, and cookies that need a picture-perfect finish. This classic buttercream combines the creaminess of softened unsalted butter and the stability of vegetable shortening, ensuring a smooth and velvety texture that’s ideal for piping intricate designs or creating a flawless cake base. Enhanced with vanilla extract and an optional hint of almond for a touch of sophistication, this recipe balances sweetness with a whisper of salt for a well-rounded flavor profile. With just 10 minutes of prep, this versatile icing is customizable for your preferred consistency—add a splash of milk or water for a luscious spread or a stiffer consistency for detailed decorations. Whether you're dressing up a birthday cake or simply indulging your sweet tooth, this easy homemade buttercream guarantees professional-level results every time.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Vegetable shortening
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract (optional for added flavor)
- 8 cups Powdered sugar (sifted)
- 2 tablespoons Milk or water
- 1 pinch Salt (optional, to balance sweetness)
Instructions
In a large mixing bowl, use a stand mixer (or hand mixer) to cream the unsalted butter and vegetable shortening on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and almond extract (if using) to the mixing bowl and mix until combined.
Gradually add the sifted powdered sugar, one cup at a time, to the butter mixture. Mix on low speed after each addition to prevent the sugar from escaping the bowl.
Once all the powdered sugar has been incorporated, add the milk or water, one tablespoon at a time, until the desired creamy consistency is achieved. For thinner icing, add more liquid slowly until satisfied.
If desired, add a pinch of salt to balance the sweetness of the icing. Mix well to ensure even distribution.
Increase the mixer speed to medium-high and beat the icing for about 2-3 minutes until smooth and fluffy.
Use the icing immediately for decorating or transfer to an airtight container and store in the refrigerator for up to 2 weeks. Bring the icing to room temperature and re-whip before using.
Nutrition Facts
Calories |
7870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.3 g | 554% | |
| Saturated Fat | 184.1 g | 920% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 1003.0 g | 365% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 977.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
