This is the frosting I use to decorate cookies and cakes – it is the basic Wilton® recipe but I use all butter (they call for ½ cup shortening and ½ cup butter or margarine). It is thick but creamy and ideal for decorating. Make it ahead and refrigerate or refrigerate leftovers; rewhip before using.
For piping, the frosting should be soft enough to pipe but firm enough to hold it’s shape after piping. Frosting can also be thinned with milk or water to spreading consistency.
Decorator Buttercream Frosting
1 cup (2 sticks) butter, softened
1½ teaspoons vanilla
5 cups sifted powdered sugar
3 tablespoons milk
1. In a large mixing bowl, cream butter with mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
3. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy.
If you’d like colored frosting, either food coloring concentrates or gels (rather than the jars of liquid food color) provide vivid colors without thinning the frosting.
For tips on how to use decorating bags, couplers and tips, go to . . .
http://www.wilton.com/decorating/decorating-basics/ Check out our recipes that use this frosting:
Gingerbread Cut-Out Cookies
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