Sno Creme - the best vegetable fat in our minds to make beautiful tasting buttercream icing everytime. Ingredients: Contains Soy, vegetable oils (contains soya bean oil), emulsifiers (435, 471) flavours, Antioxidants (306, 304)
Wilton Class Buttercream Icing
1 cup Solid white vegetable shortening (Sno Crème)
1 tsp Wilton Clear Vanilla
3 tbsp approx Milk or Water
500g Icing Sugar (sifted)
1 tbsp Wilton Meringue Powder
Place the shortening, vanilla and water into a food processor or mixer and mix till smooth and fluffy. Add icing sugar and meringue powder and blend. You may need to add more water to get the desired consistency. Scrape the sides of the bowl while making the icing.
Add more water by the teaspoon to adjust consistency for your different decorating needs.
Makes 3 cups.
Stiff Consistency: Best for dimensional decorations that need to retain their shape when piped, this consistency is generally used for piping upright petals for flowers. If you find that your icing decorations are drooping, try adjusting your icing to stiff consistency.
Medium Consistency: The most versatile of the three, medium consistency is used for borders such as stars, dots and shells, as well as other decorations that will remain relatively flat.
Thin Consistency: Used for lines, printing and also for icing a cake. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won’t break.
If you are using a hand held beater, make sure you beat the sno creme to remove any lumps and to soften before adding the other ingredients.