Tuesday, May 31, 2011

Wilton Decorating Frosting

1 tsp. vanilla extract
1 tsp. almond extract
4 T. milk or water
2 c. shortening
2 T. Wilton Meringue Powder
2 lb. (approximately 8 c.) powdered sugar

Sift powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and milk or water. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.

This recipe makes a STIFF frosting; use it for making flowers or upright designs. To create a MEDIUM consistency, add 2 T. more of liquid to the original recipe. Use this for borders and flowers with petals that lie flat. To create a THIN consistency, add 4 T. more of liquid to the original recipe. Use thin consistency frosting for writing, making stems, leaves and frosting a cake.

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