How do I smooth out store bought Wilton frosting, tried the Viva paper towel technique but the frosting never dries and it sticks to the paper towel... HELP!!!
Every couple of months, one of my students will buy that icing and it always seems too soft. You could try adding some powdered sugar or cornstarch to the icing to stiffen it up which would allow it to crust, but if it's already on your cake, you most likely will not be able to use a paper towel to smooth it. Just try to be very steady with your spatula to get it as smooth as you possibly can.
Try using a hot spatula to smooth it out. Dip it in hot water, wipe dry and smooth the buttercream. Keep repeating.
I just had to use this for the first time (training) I brought home the extra - and used it on a class cake last night. You can stick the iced cake in the refrigerator for a few minutes and it will crust enough to smooth it with viva. Man, that stuff tastes horrid though.
That is good to know, Loucinda! I will tell my students that.
When students try to pipe with it, it seems to string out reeeaaaaaalllly long from the tip. It is a really weird consistency.
Thanks for posting that tip!
Man, that stuff tastes horrid though.
I had a student last night that kept eating it right out of the can and saying "YUM"
Thanks Cakepro, I didn't even think about that, next time i'll add some powdered sugar. And you guys are right, it tastes horrid! but it was easier to buy it because it was already the red color i needed. Msulli10, i tried the hot spatula to no avail. Thanks for all your replies!
Ohhh, are you talking about red from the tube? I'm thinking that is a bit different than the stuff in the tubs. I know the tub stuff will crust (takes some time) but didn't try to smooth it.
I don't like the tub icing since the more you stir it (when coloring it) or use it the softer it gets, which means harder to work with.
Did you put the Meringue Powder in it? That's what is supposed to make the frosting crust. You have to give it about 10 or 15 minutes and then go back over it with the Viva papertowel.
Did you put the Meringue Powder in it? That's what is supposed to make the frosting crust.
its also the fat:sugar ratio that makes a BC crust. (not saying meringue doesn't make it crust, just that you can have a crusting BC without it) More sugar = more crusting. So I think Cakepro is right in saying that adding more PS should help it. With really stubborn icing in the past I have wet my spatula with hot water and just gave it a shake, instead of totally drying it. I don't know if this is supposed to be a bad idea or not but it always helps me. I just have to let it sit for a while so the little water droplets can evaporate from the surface of the cake. hth
Well, meringue powder is simply desiccated egg whites cut with some powdered sugar and cornstarch, so the meringue powder MAY have an effect on the icing's ability to form a crust...but being that I don't have my students put meringue powder into buttercream icing at all, I can't say for certain whether the MP will help it crust or not....but it seems like it should.
yea I just leave the meringue for royal icing.... I don't like the taste of frosting with meringue powder in it at all
Me either!! It gives it a weird tang. Yuck.