I am making Royal Icing for my Wilton class tomorrow night. The only recipe in my book is for stiff consistancy. I also need medium and thin consistancy. Any help on how to get the medium and thin?
Just add a little water at a time to thin down your icing until you get to the medium consistency. Then add a drop more until you reach a thin consistency. HTH
When I took the course, she said thin consistency was when you put a line in the middle of it and it disappeared within 10 seconds. If it takes too long, then it is not thin enough. For thick, it was just right when it was staying in peaks. And I can't remember what she said for medium. LOL. Just to be safe, bring all 3 bowls of royal icing separated and she will help you get it right in class. Just bring a spatula for stiring and water.
Thank you so much.
I actually tell my students to ignore that because it is confusing. No where does it tell you how to do it. And you really can't because everyone can follow the same recipe and get different consistancies so it is hard to tell you to add this much more water.
You want the icing to holds its peak, and be easy to pipe with. If this is Course 2 Lesson 3 you need icing that will hold up for piping roses. If it is Course 3 Lesson 3, you will use the thin to do the centers of the flowers. And you actually are going to be using a wet paint brush to blend it around, so if it isn't thin it won't hurt anything.
If you are unsure about the consistancys, I would leave your icing as is, and ask the WMI before class to look at it for you and help you adjust it if you need to. That is better than accidently adding too much water and having runny icing.
AI'm taking Course 2 now and had my second class today. I used the recipe in the class book and had problems getting a stiff consistency. I forgot to sift the sugar, could that have caused the problem? I even used less water than called for. I did two batches and the second one was a little stiffer but it still wasn't stiff enough. Any suggestions would be appreciated.
AWhat brand of powdered sugar are you using? My instructor said that there are only two brands of powdered sugar which have a consistent amount of corn starch in them, Dominos and C&H. Inconsistent amounts of corn starch leads to inconsistent icing consistency. I only use one of those 2 brands and haven't had a problem so far. My daughter and I start course 3 tomorrow.
Original message sent by The Witch
What brand of powdered sugar are you using? My instructor said that there are only two brands of powdered sugar which have a consistent amount of corn starch in them, Dominos and C&H. Inconsistent amounts of corn starch leads to inconsistent icing consistency. I only use one of those 2 brands and haven't had a problem so far. My daughter and I start course 3 tomorrow.
I have been using different brands. I'll have to try C&H again. I used to mainly use that one but was trying store brands to save a little money on supplies for the cake courses I've been taking. How much powdered sugar do you use for your royal icing, 4 cups? Thanks so much for your comment.:D
AI buy the one pound boxes and use a while box. I've never measured to see how many cups it is.
AOops, that should be the whole box.
The Royal Icing Recipe problem was solved for me many years ago by purchasing bags of CK mix. I can easily make a few tablespoons, or a few cups of RI anytime I need it. Easy Peasy.