No, never EVER, Make another batch of buttercream icing again!
Just the facts, ma’am!
I’m getting ready to start some new cake decorating classes and I wanted to really put this icing to the test before I start telling people about it. I know there will be a lot of questions, especially from people who swear that they’ll only use their own icing recipe. So here’s a list of questions I anticipate:
How much does it cost?
The regular price on the 4 lb. tub of Wilton White Ready-To-Use Decorator Icing is $19.99. Yeah, it’s a little pricey, but if you make a lot of cakes like I do then the convenience makes it worth it.
Now, do the math. This 4 lb. tub contains 10 cups of icing. To make it from scratch you would need 8-10 pounds of powdered sugar and 4-4 1/2 cups of Crisco. (Yes, it must be Crisco.) You’ll spend at least $8 for just the powdered sugar.
How long does it last?
I just opened up a new tub that I bought on February 18 and it was fine. Full disclosure, though: Our basement is already getting a little warm so I did have to add 1 pound of powdered sugar to the full tub to make it a little stiffer for decorating. I’ll be moving my stash to the fridge today 🙂
Does it taste good?
Yes, it tastes good right out of the tub. I do prefer to add a little butter flavoring, though, just to cut the sweetness a little bit but if I’m in a hurry – you bet I’ll use it straight from the tub.
How about icing a cake, or making decorations? How well does it work?
Over the years I’ve used a few different brands of ready-to-use icing, including commercial brands for restaurant-use and those brands you find at the grocery store. I also have my own favorite homemade recipes. I can quite honestly say that this Wilton Ready-to-Use Icing is the best, by far, when it comes to icing a cake.
The consistency is perfect right out of the tub. It goes on very smooth and you don’t have to fight to work it around the sides of the cake. It stays where you put it and doesn’t slide down the sides of the cake. There are no lumps or air bubbles and none of that sugary-graininess.
Here’s a tip: Before using any ready-to-use buttercream icing it’s always best to put it in your mixer for a couple of minutes to remove the air and smooth it out. Just a couple of minutes on medium speed with the paddle, not the whip. This is also a good time to add any flavorings you’re going to use.
As for using it to make borders and flowers… It’s great! I’ve used it straight from the tub to make perfect roses, and that’s the true test for me. In this case, like I said, I did have to add powdered sugar to stiffen it up a little but what can you expect after storing it in the basement for 3 months?
I’m making my daughter’s wedding cake so I should probably make my own icing, just to be on the safe side, right?
OMG! Why?! No! You’re going to have enough to do! Do you know how much time it’s going to take you to make enough buttercream for a wedding cake? And do you realize how much just the icing for that cake will cost if you make it yourself? This icing is perfect, right out of the tube, every time. This is the BEST time to use this Wilton icing!
I don’t need that much icing. Can I store it for later use?
I made a test cake on Sunday. Today is Wednesday and the icing is still just as fresh and creamy as the day I put it on the cake. Mind you, this cake has been sitting, uncovered, on my kitchen table all this time and there is no ‘crust’ to the icing at all. The cake is also still moist and delicious.
Here’s another tip: Don’t have a cover to keep your cake from drying out? The icing will protect the cake and keep it moist. But, after you cut it, what to do? Put a slice of bread over the cut ends!
Donna Anderson 'works' at Joann Fabrics at 4600 W. Broad St. in Columbus, OH. Just look for the crazy old lady behind the cutting counter. As a kid, she ran with scissors and ate paste. She's since found safer, more creative ways to use her Fiskars and Mod Podge. Next time you're at the store, stop by the cutting counter and have a chat! (Just please don't ask me about lightbulbs!)