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“I learned this recipe when taking a Wilton cake decorating course. This recipe uses shortening.”
6 Cups

Ingredients Nutrition

  • 2 cups solid white vegetable shortening
  • 2 teaspoons vanilla, extract*
  • 7 -8 tablespoons water or 7 -8 tablespoons milk
  • 1 kg confectioners' sugar (icing, approx. 8 cups)
  • 2 tablespoons wilton meringue powder
  • 1 pinch salt (optional)
  • Chocolate Buttercream
  • 12 cup cocoa or 6 ounces unsweetened chocolate squares, melted and cooled
  • 4 -6 tablespoons water


  1. Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  2. Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
  3. Makes enough buttercream to frost 36 cupcakes.
  4. For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
  5. * Any flavours/extracts may be used to suit your taste.

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