Product Information and Recipes
Wilton Buttercream Icing
- 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.
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)
- 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.
- Cream shortening, flavoring, and water.
- Add dry ingredients and mix on medium speed until all ingredients have been thoroughly
- Blend an additional minute or so, until creamy.
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
- 1 cup boiling tap water
- 1/2 heaping teaspoon of Tylose powder
- Bring 1 cup tap water to a rolling boil and remove from heat.
- 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.
- If necessary, place the mixture in the refrigerator overnight to allow the Tylose
to fully dissolve.
- 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
- 4 large eggs, whites only
- 2 lbs confectioners’ sugar
- 12 tablespoons Tylose powder
- 4 teaspoons shortening
- Lightly beat egg whites.
- 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.
- Add the Tylose slowly while mixing the royal icing on medium speed and mix for a
few seconds. The mixture will thicken fast.
- Scrape the mixture out of the mixture.
- Place the shortening on your hands and work until the mixture is smooth.
- 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.
- Store the gum paste in the refrigerator because of the egg whites, when not in use.
- 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
- 10 ounces semisweet chocolate (coarsely chopped or chips) Note: chocolate can be
substituted with almond bark, or colored candy disks to create different colored
- 1/3 cup light corn syrup
- 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.
- 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.
- 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.
Use at once or store in an airtight container at room temperature for up to 1 month.
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