Wilton Chocolate Buttercream Icing Recipie

Wilton Chocolate Buttercream Icing

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r spreading—make thicker or thinner by following our tips.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
  Easy-Add clear vanilla extract cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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.

step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

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

Final Cakes from August Class 2

Beautiful Job with all of the Royal Icing Flowers! Premaking the  flowers with  Royal Icing helped to make decotating these cakes Quick and Easy! Great Job Looking  forward to  Class 3 Starting on September 11th!

All Classes 50% off Thru August

All Cake decorating Classes are only $20!
                
 
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Student Cakes From Class 1

Basic Cake Decorating- Wednesday night class

Icing Consistency from Wilton

Icing Consistency

If the consistency of your icing is not right, your decorations

will not be right either. Just a few drops of liquid can make a great

deal of difference in your decorating results. Many factors can affect 

your icing consistency, such as humidity, temperature, ingredients

 and equipment. You may need to try using different icing consistencies

 when decorating to determine what works for you.

As a general guideline, if you are having trouble creating the decorations

 you want and you feel your icing is too thin, add a little more confectioners' 

sugar; if you feel your icing is too thick, add a little more liquid.

in royal icing recipes, if adding more than 1/2 cup confectioners' sugar

 to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Options

option 1: stiff icing

Stiff icing is used for decorations such as flowers with upright

petals, like roses, carnations and sweet peas. Stiff icing also creates

 your figure piping and string work. If icing is not stiff enough, flower petals 

will droop. If icing cracks when piped out, icing is probably too stiff.

 Add light corn syrup to icing used for string work to give strings

 greater elasticity so they will not break.

option 2: medium icing

Medium icing is used for decorations such as stars, borders and 

flowers with flat petals. If the icing is too stiff or too thin, you will not 

get the uniformity that characterizes these decorations. Medium to

thin icing is used for icing your cake. Add water or milk to your icing 

recipe to achieve the correct consistency.

option 3: thin icing

Thin icing is used for decorations such as printing and writing, vines and

leaves. Leaves will be pointier, vines will not break and writing will flow

 easily if you add 1-2 teaspoons light corn syrup to each cup of icing.

Coloring your Icing.

Always start with a clean toothpick when you are using your gel colors. This will make sure that  you do not contaminate the gel.  Start out with a small amount of color and add the color a little at a time until  you  get the desired shade you need. Remember that the colors will darken  even furhter a few hours afer  it sits. Make sure you mix enough of the color you want to ensure that  you do not have to try and match the color with another mixing.

Below are some tips from the Wilton Site. http://www.wilton.com/decorating

 

Mixing Color In Icing

Begin with white icing and use concentrated icing color which will not affect your icing consistency. Using standard food colors can thin down your icing and affect your ability to pipe certain decorations. If you are tinting icing dark brown or black, begin with chocolate icing – your icing will not have the aftertaste that large amounts of these icing colors may produce. If you are tinting a large area red, use No-Taste Red.
Dip a toothpick into the color, then swirl it into the icing. Add color a little at a time until you achieve the shade you desire. Always use a new toothpick each time you add color; you want to avoid getting icing into your jar of color to make it last longer. Blend the icing well with a spatula.
Consider the type of icing you are using when mixing color. Icing colors intensify or darken in buttercream icing about 1-2 hours after mixing. Royal icing requires more color than buttercream icing to achieve the same color intensity.
Always mix enough of any one icing color for your entire cake. For example, if you are going to decorate a cake with pink flowers and borders, color enough icing for both. It is difficult to duplicate an exact shade of any color, an important fact if you want to keep color consistent on the cake.

Bag Striping Effects

You can easily pipe two-tone decorations just by adding a different color inside the bag before you put in your tinted icing. This way, you can pipe flowers with natural light and dark tones or a rainbow-colored clown suit to brighten up the party.

Brush Striping

Produces more intense multiple colors because it is done with straight icing color brushed into the bag. Apply one or more stripes of icing color with a decorating brush, then fill the bag with white or pastel-colored icing. As the icing is squeezed past the color, decorations will come out striped.

Spatula Striping

Produces two-tone and realistic pastel tones in flowers and figure piping. It is done with pastel-colored icing, striped inside the decorating bag with a spatula. After striping, fill the bag with white icing or another shade of the same color as the striping. Squeeze out decorations with soft contrasts.