Icing Consistency

Decorating By montanamommy Updated 2 Jul 2009 , 10:45pm by montanamommy

montanamommy Posted 2 Jul 2009 , 10:29pm
post #1 of 3

I've made buttercream icing a couple of times but I can never seem to get the consistency correct. Its always too runny. I've tried adding more powdered sugar but it doesn't seem to make much difference.

Any suggestions?


2 replies
karateka Posted 2 Jul 2009 , 10:34pm
post #2 of 3

Maybe you could post the recipe you are using, and we could go from there?

montanamommy Posted 2 Jul 2009 , 10:45pm
post #3 of 3

Sure, here it is. Its the recipe off the Wilton website.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

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(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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