Best 9 Wilton Fluffy Boiled Icing Recipes
In the realm of confectionery artistry, Wilton Fluffy Boiled Icing stands tall as a culinary masterpiece, a delightful treat that transforms ordinary desserts into exquisite works of art. Whether you're a seasoned baker seeking to elevate your creations or a novice cook embarking on a culinary adventure, this versatile icing will guide you on a journey of flavors and textures that will leave your taste buds captivated. With its smooth and fluffy consistency, complemented by a delicate sweetness, Wilton Fluffy Boiled Icing offers a perfect balance that enhances any dessert, from classic cakes and cupcakes to elaborate pastries and cookies. Prepare to embark on a culinary adventure as we explore the secrets of crafting this delectable icing, turning your desserts into masterpieces that will impress and delight.
Check out the recipes below so you can choose the best recipe for yourself!
FLUFFY BOILED ICING
Make and share this Fluffy Boiled Icing recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 20m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Beat meringue powder and cold water until stiff, about 4 minutes.
- In large microwave safe measuring cup, stir sugar, corn syrup, and water.
- in microwave oven * bring syrup mixture to a boil ( approximately 5 minutes )
- Remove when boiling stops.
- Slowly add syrup to meringue mixture while beating on low speed.
- Beat on high speed for four minutes until stiff and glossy.
- * For stove top mix sugar, corn syrup, and water in a 2 quart saucepan. Bring to a boil, cool lightly and resume directions above.
Nutrition Facts : Calories 220.7, Sodium 0.8, Carbohydrate 57.4, Sugar 52.5
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Allrecipes Member
Categories White Frosting
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
WILTON COPYCAT BUTTERCREAM ICING
This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.
Provided by C.C619
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Cream the butter and crisco together.
- Add the flavour extract and water.
- Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
- Beat for another 7-10 minutes till the icing is creamy and smooth.
- Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
- This yields about 3 cups.
Nutrition Facts : Calories 1206.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 82.8, Sodium 224.6, Carbohydrate 160, Sugar 156.9, Protein 0.7
WILTON BUTTERCREAM ICING
Make and share this Wilton Buttercream Icing recipe from Food.com.
Provided by catdesales
Categories Dessert
Time 10m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and shortening 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, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
- Makes 3 cups.
Nutrition Facts : Calories 361.9, Fat 19.6, SaturatedFat 8.9, Cholesterol 24.8, Sodium 67.4, Carbohydrate 48, Sugar 47.1, Protein 0.2
WILTON BUTTERCREAM ICING
Perfect for icing cakes and decorating :) Can sit out at room temperature. 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
Provided by Your Mom
Categories Dessert
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Nutrition Facts : Calories 1206.2, Fat 65.2, SaturatedFat 29.5, Cholesterol 82.8, Sodium 278.4, Carbohydrate 160.3, Sugar 156.7, Protein 0.7
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories White Frosting
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
Tips:
- Use fresh ingredients: Fresh eggs, butter, and milk will help your icing turn out light and fluffy.
- Make sure your ingredients are at room temperature: This will help them blend together more smoothly.
- Beat the egg whites until they are stiff: This will help incorporate air into the icing, making it light and fluffy.
- Add the sugar gradually: This will help prevent the icing from becoming grainy.
- Cook the icing over low heat: This will help prevent it from curdling.
- Stir the icing constantly: This will help prevent it from sticking to the bottom of the pan.
- Let the icing cool slightly before using it: This will help prevent it from being too runny.
Conclusion:
Wilton's Fluffy Boiled Icing is a delicious and versatile icing that can be used on a variety of desserts. It is easy to make and can be customized to your liking. With a few simple tips, you can make perfect fluffy boiled icing every time. Whether you are a beginner or an experienced baker, Wilton's Fluffy Boiled Icing is a great choice for your next dessert. It is sure to impress your friends and family.
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