Butter-less Buttercream Icing: The Official Recipe


A friend of mine specifically requested the recipe for Buttercream Icing. You know, the one that contains ZERO butter.

And, in my traditional “I have to mess with everything” fashion, I have included my modifications below the recipe.

Class Buttercream Icing (Stiff Consistency)
Wilton’s Official Recipe

1 cup solid white vegetable shortening
1 tsp. Wilton Flavor (Vanilla, Almond or Butter)
2 Tbsp. milk or water
1 lb pure cane confectioners sugar (approx. 4 cups)
1 Tbsp. Wilton Meringue Powder
Pinch salt

Cream shortening, flavorings, and water. Must be well-blended. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

Chocolate Buttercream
Add 3/4 c cocoa or three 1 oz unsweetened chocolate squares, melted, and an additional 1-2 Tbsp. water to recipe. Mix until well blended.

Stiff Consistency: use for decorations that need to stay upright
Medium Consistency: use for stars, figure piping, borders and flat-petal flowers. Add 1 t. water for each cup of stiff consistency icing OR 1 Tbsp for full recipe
Thin Consistency: use for writing, making vines, leaves and icing a cake. Add 2 t. water for each cup stiff consistency OR 2 Tbsp for full recipe.

How I make it interesting:
1) I haven’t read anything by Michael Pollan, but I like his premises. I am leery of Crisco, even after they eliminated their trans-fats by “fully hydrogenated” fats. I am downright scared of knock-off brands that still include partially-hydrogenated oils. My solution: go to your local food co-op or the “organic and natural” section of your grocery store where you’ll find the “Spectrum” brand of oils. You should find a Pressed Palm-oil Shortening. Works like a charm.

2) My cake teacher likes to use 1 t. vanilla, 1/2 t. almond and 1/4 t. butter. To me, butter flavor is optional, but feel free to use almond or other cake complimenting flavor (orange, mint, etc)

3) Meringue powder is available at Hobby Lobby, Michaels, or anywhere cake decor supplies can be found. Per my mother’s suggestion, I use a product called “Just Whites” that can be found at Kroger/Dillons. The meringue powder has sugar and other ingredients to, well, make meringue. Just Whites is only powdered egg whites, and its only purpose in the frosting is to help it crust over for a matte finish. Recently, I’ve started leaving it out and no detrimental effects have been seen.

Enjoy!!

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1 Comment (+add yours?)

  1. Anna
    Oct 31, 2011 @ 11:21:12

    But… but… but… Why would you take *butter* out of something???

    Reply

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