Wilton Snow White Buttercream Recipe Review
Good afternoon all! My daughter turned 22 last week and we decided to celebrate it over the weekend due to her work schedule. A lovely meal Saturday night and having cake and ice cream Sunday evening. Her request for a cake was a lemon cake with drizzle but covered with lovely flowers. Since the week was really hectic, I saved some time and picked up a lemon cream cake from one of the local grocers. Flowers. I checked a few places and out of stock online. Instead of spending too much time trying to find edible flowers, I decided to give my hand at decorating the cake. Best I can describe my skill is that, well, how about meddled with decorating? I watched a few YouTube videos and went to work. I saw a few different recipes, some were touting the easy of piping with a cream cheese type frosting. Mmm, maybe. Italian cream? A little scary for the amount of time if I fudged it up. Then I came across the Wilton site (where I was also looking at what piping tip does what) and found their Snow White Buttercream recipe, which was recommended there as well. So, why not? I had to go out again for a few more groceries for Sunday and picked up the Wilton Meringue Powder. I had some powder from my online purchases (who doesn't love Amazon's Subscribe and Save??) but not enough for the recipe. It doesn't call for a lot, but I knew I was still low on it. I then went to Hobby Lobby as they were having a 50% off on cake decorating supplies. Got a really nice cake turntable with a brake and a frosting flower transfer scissors. Got the rest of my groceries then to home for frosting practice!
The frosting was very simple to make. Combining the meringue powder and water, mix. Add the salt then on to the powdered sugar. When I saw how much was called for, 12 cups, I thought no way but then reconsidered as I knew I needed the practice. So, mixed in the powdered sugar. The recipe calls for 6 cups first, one cup at a time. After that, add the shortening and water. Mix and rest of the powdered sugar, one cup at a time. Lastly, corn syrup and extracts, mix and voila! Some lovely, fluffy powdered sugar!!
I want to mention, since I make light of the recipe, that yes, I had read all the reviews. After the frosting was fully combined, I attempted to frost and ended up with a goopy mess. That was my mistake. That being said, here are my tips for using this recipe with great results.
1) Measure out your ingredients before you start! This one is automatic for some people. Myself, I've been trying to get used to the idea. My biggest problem in cooking and baking at home are the constant interruptions. From that, I lose count of how much I measured. And since this calls for 12 cups of powdered sugar, I decided to definitely measure first.
2) Follow the directions. Again, I read the reviews. Follow the directions! It does work if you follow the directions.
3) Keep the frosting cool. This is where I knew as soon as I filled the piping bag that it was going to be a mess. Since the frosting is so delightfully light and fluffy, adding coloring, fold, color, fold, color, fold, bag, was going to mess with the texture. So, after chilling the frosting for a little bit it was very easy to handle. I used several little bowls to color and refrigerate. I filled the bags and kept them with their respective bowls. As I changed colors, the bowls and bags would go back into the fridge. Easy peasy!
My bonus kid (I prefer this instead of "step") kept eyeing the frosting. I gave him a spoonful and he loved it. And yes, this does have to be one of the best tasting buttercream frostings I have made.
Sunday, I got to present the cake to my daughter. She LOVED it!! She loved that I took the time to make her what she wanted and she really liked how it was decorated. It feels really good to be able to make things that your family truly appreciates. Here's the finished product. Let me know what you think.
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