I love Sugarshacking icing. I have several of her DVDs I finally got it perfect. My question - how do you make it stiffer for flowers, etc. Cup by cup how much PS to add or I read somewhere that you can cornstarch. Please help! I love this site. I have learned so much! Thanks!
To make a stiffer icing you add more PS or less liquid.
When we want to make the frosting dam, which is stiffer than your flowers, we use about 1 c confectioner's sugar to 5 c frosting. Perhaps going in 1/4 c increments might help you.