Hi I am new to the forum, but I was wondering if anyone had any tips to using the Wilton Poured Icing? It seems to be very thick, even though I have thinned it out alot, and hard to smooth out. Thanks Donna
I always seem to use more liquid than this recipe calls for. I put the icing in a decorator bag and use a #2 or #3 tip, depending on if I'm flooding in an area or doing details. (Detail work requires a stiffer icing). Once an area is flooded, I use an off-set spatula to spread the icing out evenly. Any strokes left from this blend, as the icing settles.