Product Information and Recipes

Wilton Buttercream Icing
Ingredients:
  • ½ cup solid vegetable shortening
  • ½ cup (1 stick) butter or margarine softened
  • 1 tsp clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approx 1 lb)
  • 2 tablespoons milk
Makes about 3 cups.

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.


Wilton Class Buttercream Icing (stiff consistency)
Ingredients:
  • 1 cup solid white vegetable shortening
  • 1 teaspoon Wilton flavoring (vanilla, almond, or butter)
  • 7- 8 teaspoons milk of water
  • 1 lb pure cane confectioners’ sugar
  • 1 tablespoon Wilton Meringue Powder
  • Pinch of salt (optional)
Makes 2 ½ cups.

Instructions:
  1. Cream shortening, flavoring, and water.
  2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  3. Blend an additional minute or so, until creamy.


Tylose Powder

CAI Tylose Powder can be used in place of gum Tragacanth in gum paste in the exact same proportions. This will give you a gum paste that is pure white in color and very easy to work with. Tylose can be used with fondant to make a really quick transition to gum paste. Add 2-3 teaspoons of Tylose powder to 1 lb of fondant. Kneed in and let rest overnight before using.

Benefits of using Tylose powder:
  • Specially formulated to resist high humidity
  • Improves freeze and thaw stability of gum paste
  • Longer shelf life
  • It acts as a greater emulsifier; this helps distribute the fat uniformly and prevents fat from migrating to the surface where it could oxidize and spoil the gum paste

Edible Tylose Glue Recipe
Ingredients:
  • 1 cup boiling tap water
  • 1/2 heaping teaspoon of Tylose powder
Instructions:

  1. Bring 1 cup tap water to a rolling boil and remove from heat.
  2. Add 1/2 heaping teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.
  3. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to fully dissolve.
  4. Place in an airtight container when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if refrigerated when not in use.

Tylose Gum Paste Recipe
Ingredients:
  • 4 large eggs, whites only
  • 2 lbs confectioners’ sugar
  • 12 tablespoons Tylose powder
  • 4 teaspoons shortening

Instructions:
  1. Lightly beat egg whites.
  2. Add the powdered sugar gradually to make a royal icing at medium speed for 2-3 minutes. The royal icing should reach soft peak stage.
  3. Add the Tylose slowly while mixing the royal icing on medium speed and mix for a few seconds. The mixture will thicken fast.
  4. Scrape the mixture out of the mixture.
  5. Place the shortening on your hands and work until the mixture is smooth.
  6. Place the gum paste into bags to keep it from drying out. After you place the gum paste in bags place them into an airtight plastic ntainer.
  7. Store the gum paste in the refrigerator because of the egg whites, when not in use.
  8. Allow the gum paste to come to room temperature before use
Note: The gum paste can be stored in the freezer for as long as 6 months before use. To use, simply place in the refrigerator to thaw and follow the directions above.
Modeling Chocolate
Ingredients:
  • 10 ounces semisweet chocolate (coarsely chopped or chips) Note: chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers
  • 1/3 cup light corn syrup
Instructions:
  1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100o F) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
  2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
  3. Pour mixture onto a waxed paper sheet and spread with the spatula until its about ½ inch thick; let it sit and stiffen, uncovered, for about 2 hours.
  4. Use at once or store in an airtight container at room temperature for up to 1 month.

Isomalt
Directions for use:

To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Dissolve the Isomalt without water, glucose or tartaric acid. Heat on high until there are no pearls of Isomalt left in the mixture. Remove from heat and wait a minute to allow the bubbles to subside.

Pour the Isomalt syrup onto a silpat, marble or casting surface, and proceed to work with as sugar. It can be reheated many times. Remember not to overheat the Isomalt syrup too long or finished showpieces will be very brittle due to the high working temperature of Isomalt, there are ways to adjust the working temperature.

When Isomalt is processed as explained above it has a working temperature of 65oC- 70oC, almost 15- 20o F higher than regular sugar. By adding water at the last stage, the Isomalt’s working temperature is lowered to that of sugar. Melt the Isomalt as directed above, to a temperature of 180oC. Allow the bubbles to subside. Add 8 grams of water to every 1 lb of Isomalt. Mix the Isomalt to blend the sugar together. Once well blended, pour onto silpat, marble, or casting mat and proceed as for sugar. Storage: Isomalt should be stored in a cool and dry