lucylou Posted 17 Apr 2005 , 7:02pm
post #1 of

I can't seem to get my bci "stiff" enough. I'm new to all of this & my answer is probably common sense. Can anyone lend a suggestion?
lucy

6 replies
tcturtleshell Posted 17 Apr 2005 , 7:05pm
post #2 of

Just add more powdered sugar to it. It will thicken up. Just add about a tablespoon at a time. It will work~

tcturtleshell Posted 17 Apr 2005 , 7:06pm
post #3 of

Once you make BCI a few times you'll be a pro! So don't let it discourage you~

CIndymm4 Posted 17 Apr 2005 , 7:06pm
post #4 of

Also, if you're not using meringue powder, you might try adding a tablespoon.....I live in a humid area and without the meringue powder, I can't get mine stiff enough either.

GHOST_USER_NAME Posted 17 Apr 2005 , 9:14pm
post #5 of

what recipe are you using? If we can see that we may be able to be more specific in our help.

diane Posted 18 Apr 2005 , 9:18am
post #6 of

are you trying to make it for roses??...you will have to add a lot of p.s. to it to get it to a consistency for roses. icon_lol.gif

lucylou Posted 18 Apr 2005 , 7:28pm
post #7 of

I am using the recipe from wilton course 1 book
I have added ps, I was just wondering if there was some secret to this. I'll just keep adding.
Thank you for your help.

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