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?
Just add more powdered sugar to it. It will thicken up. Just add about a tablespoon at a time. It will work~
Once you make BCI a few times you'll be a pro! So don't let it discourage you~
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.
what recipe are you using? If we can see that we may be able to be more specific in our help.
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.
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.