For Pure White Buttercream:
1 Bag of Powdered Sugar (The bag does not have to be sifted.)
1 Cup of Crisco (Has to be Crisco, generic brands don't work.)
1 Tablespoon of
Clear Vanilla Extract
1 Tablespoon of No Color Butter Flavor
Between 2 and 4 Tablespoons of Water or Milk (If it's hot where you live, use water.)
That is a slightly modified version of Wilton's Classic Buttercream recipe. I used more Vanilla and Butter Flavor because it's bland if you don't.
Cream the Crisco, Clear Vanilla, and Butter Flavoring together first. If you have a KitchenAid, put it on number 1 and let it whip for a minute or two. Next, add the powdered sugar 1 cup at a time. It's going to look extremely dry after you add the 4th cup, but that is where the water comes in.
Only, add the water in tablespoon increments, because you'll have buttercream soup in no time if you just start adding water. Usually about 4 tablespoons will do the trick. After adding the water, just let it beat for about 2 or 3 minutes. The trick for smooth buttercream is to cream the Crisco and liquid first.
To buy the Clear Vanilla and No Color Butter Flavoring, go to Michaels Arts and Crafts, Hobby Lobby, or Jo Ann's. I think it will depend on where you live. I'm from the South and we had Michaels and Hobby Lobby. They usually have about 1 or 2 isles of cake decorating items. The other option would be to find a cake supply store. But anywhere you go is going to have
Wilton items. Wilton is basically all there is, unless you're a professional baker. I'm willing to bet Wilton makes the pan that you have. they have all kinds of pans from Dora to Sponge Bob. Also, the craft stores hold cake decorating courses. That's how I got started. It's so much fun. Plus, I'll never have to buy my kids a cake, I can make them.
Also, if you want to color the icing, you have to buy the Wilton food coloring. Food coloring for icing is made in a paste form. This is because liquid thins out the icing. Pure white icing takes color the best.
You can replace 1/2 of the Crisco with butter and omit the Butter Flavor for a more traditional buttercream, but it's not as white. If you do use butter, make sure is is
Unsalted. I prefer Land o Lakes.
Here are some links for you:
Wilton
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