varities and uses of icing

Icing Type	Flavor/ Description	Consistency	Best Used For…	Coloring	Storage/ Freshness	Special Information
Buttercream (Wilton Mix or homemade)	Sweet, buttery flavor. Tastes the best and looks beautiful for most decorating	Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).	Icing cakes smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping.	Yields all colors. Most colors deepen upon setting. Let icing set 2-3 hours for deep color. Some colors may fade sitting in bright light.	Icing can be refrigerated in airtight container for 2 weeks.	Iced cake can be stored at room temperature for 2-3 days. Flowers remain soft enough to be cut with a knife.
Snow-White Buttercream (homemade)	Sweet, almond flavor. Ideal for wedding cakes.	Thin-to-stiff consistency depending on the amount of corn syrup or sugar added (sugar stiffens).	Icing cakes smooth, borders, writing, flowers. Most decorations.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Icing can be refrigerated in airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Air-dried flowers have translucent look. Flowers remain soft enough to cut with a knife.
Wilton Ready-to-Use Decorator White (4 1/2 lb. size)	Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.	Thin-to-medium. No need to thin for spreading.	Spreading on cakes right from the can. Piping stars, shells, messages and more.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Wilton Ready-to-Use Decorator White (1 lb. size)	Sweet, vanilla flavor. Convenient, ready-to-use spread icing. Pure white color is ideal for coloring.	Stiff. Make roses right from the can.	Shell, stars, flowers-use from container. Roses-may stiffen with confectioner's sugar. Icing cakes, writing, leaves-thin with milk, water or corn syrup.	Yields truer colors due to pure white base color. Creates deep colors. Most deepen upon setting.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Wilton Decorator Chocolate (Ready-to-Use 1 lb. can)	Sweet chocolate flavor. Convenient ready-to-use spread icing.	Stiff. Make roses right from the can.	Shell, stars, flowers-use from container. Icing cakes, writing, leaves-thin with milk, water or corn syrup.	Recommended when black icing is needed. Add a little black icing color to chocolate for a better tasting black icing. Use when brown icing is directed.	Leftover icing can be refrigerated for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.	Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Royal (made with Wilton Meringue Powder)	Very sweet flavor. Dries candy-hard for lasting decorations.	Thin-to-stiff consistency depending on the amount of water added.	Flower-making, figure piping, making flower on wires. Decorating cookies and gingerbread houses.	Yields deep colors. Some colors may fade sitting in bright light. Requires more icing color than buttercream to achieve the same intensity.	Icing can be stored in airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations last for months.	Bowls/utensils must be grease-free. Cover icing with damp cloth to prevent crusting.
Rolled Fondant (homemade or Wilton Ready-To-Use Rolled Fondant)	Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice.	Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes.	Any firm textured cake, pound cake or fruit cake. Cutting, molding and modeling decorations.	White yields pastels to deep colors. Wilton pre-colored fondant is also available in pastel shades and in Multi-Packs for fondant decorations in a variety of colors.	Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3-4 days.	Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture.
Quick-Pour Fondant (homemade)	Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface.	Pours and dries to a semi-hard, smooth surface.	All cakes, petit fours and cookies.	Yields pastels.	Use immediately. Excess fondant may be refrigerated, reheated and poured again.	Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.
Whipped Icing Mix (Wilton Mix)	Light, delicate vanilla flavor. Holds shape like no other mix. For chocolate icing, add 1/2 cup of sifted cocoa powder.	Perfectly, velvety consistency for decorating everything from stars, roses and borders to garlands and writing.	Icing cakes. Most decorations, topping on pies, pudding, tarts and more.	Yields any color.	Icing can be refrigerated in airtight container. Iced cake can be stored at room temperature for 2-3 days.	Exclusive Wilton formula. Available for purchase through Wilton Yearbook, at www.wilton.com or any authorized Wilton retailer.
Fluffy Boiled Icing (homemade)	Marshmallow-like flavor, 100% fat free.	Very fluffy consistency, sets quickly.	Icing cakes smooth and fluffy. Borders, figure piping, writing, stringwork.	Yields pastels and deep colors.	Use immediately. Iced cake can be stored at room temperature.	Serve within 24 hours.
Stabilized Whipped Cream (homemade)	Creamy, delicate sweetness.	Light, thin-to-medium consistency.	All cakes but especially those decorated with fruits. Borders, large tip work, writing.	Yields pastels only.	Use immediately. Iced cake must be refrigerated.	Texture remains soft on decorated cake.