I have been using the wilton icing and it starts off in a stiff consistency, thinning out with additional water. I was told in my Wilton class stiff consistency-roses, medium-borders, thin-icing the cake and writing
I am using Indydebi's buttercream for the first time and was wondering if this was the same. Does this recipe start off with a stiff consisency?
That would depend on how much milk you add. The recipe calls for 1/3 to 1/2 cup of milk. I usually use somewhere between the two to get the consistency that I prefer. But yes you add or reduce the amount of milk to get the desired consistency.
I made some the other night, when I added the 1/3rd cup milk it was probably a stiff medium, I ended up adding more for what I was doing.