Brief Description

Recipe from The Wilton Method of Cake Decorating, Decorating Basics Course 1

Main Ingredient

Confectioners’ Sugar

Category:

Frostings

Cuisine:

American

Prep

0 min(s)

Cook Time:

0 min(s)

Recipe Type:

Public

Source:

The Wilton Method of Cake Decorating, Decorating Basics Course 1

Tags:

Notes:

ICING CONSISTENCY Stiff Used for decorations such as flowers with upright petals, like the rose. Use this test to check the consistency: 1. Place one cup of icing in a 9 oz cup, 3 3/4 inch tall and about 2 3/4 inch diameter. 2. Insert a spatula all the way into the center of the icing and jiggle the cup. 3. When the icing is stiff consistency, the spatula will not move. Medium Used to create stars, dimensional decorating, borders, and flowers with petals that lie flat. To convert stuff consistency icing to medium consistency, add 1 teaspoon of water for each cup of stiff consistency icing (2 1/2 cup teaspoons of water for the full recipe). Mix until well blended. 1. Use the same test as for stiff consistency. 2. When the icing is medium consistency, the spatula will move slightly and start to lean when you jiggle the cup. Thin Used for writing in printing, leaves, icing a cake. To convert stiff consistency icing to thin consistency, add 2 teaspoons of water for each cup of stiff consistency icing (5 teaspoons of water for the full recipe). Mix until well blended. 1. Use the same test as for stiff consistency. 2. When the icing is a thin consistency, the spatula will fall over when you jiggle the cup. When making inconsistency icing or riding in printing, add 1/2 teaspoon of piping gel per cup of been consistency. It will add stress to be icing to make writing in printing easier.

Posted By:

jkandsf2d

Posted On:

Oct 20, 2017