❝ Variety of Frosting/Icing ❞

Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions: (Medium Consistency)

• In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a 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. Rewhip before using.
• For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
• For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

• NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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Creamy Chocolate Frosting

 

By: Tracy Larsen 

"I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake."

Original Recipe Yield 1 frosting for 1 cake

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar
  
  
  
  
  
  

  Cream Cheese Frosting II

  
  

  By: Janni 

  "This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."

  
  

  

   
  Original Recipe Yield 3 cups

  
  
  

  Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

  
  
  

  Directions

  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.