In a previous post I mentioned that I would be taking all 3 courses of cake decorating classes at Hobby Lobby, I want to start practicing now, I already have the 25 piece basic cake decorating set and I need a good buttercream icing to practice with. I made the one with the Wilton book and it didnt work for me. Either is was too soft or I would put it in the fridge and it would be too stiff I couldnt find the right consistency. Also I have Meringue Powder would it be good to put it in the icing . Thanks Jackie

You kind of have to experiment around... add less liquid for more dense icing, more for softer icing. I use somewhere in the middle, making for a medium consistency which is good for almost everything. it's just stiff enough for roses, but still soft enough for writing, etc. Just mess around and use what you've already made and add either more sugar for stiffer icing or more water for softer. Also, if you are going to refridgerate the icing, you need to let it come to room temp before you use it... so you may just be making it too soft to begin with. add less liquids or add more confectioners sugar.

No you do not need meringue powder.

That is one of the things that is so nice about the classes, your instructor will go over that with you - and you will learn the different consistencies. It is kind of hard to "get it" without seeing and feeling it.

One of the best icings to learn and practice with is the Wilton class buttercream, it may not be the best tasting, but you can work with it and then put it back in the bowl to reuse. My family likes the taste of it so it is what I use alot. Don't use butter or milk for practicing, it can get soft while working with it. I have to agree with Quadcrew, most of my students think the 1st. night of class is worth every cent they pay for the whole course, just for the extra tips we let students in on.

Thanks everybody I did use the Wilton recipe and practiced with a small star tip . I did pretty good and the consistency was right too . At first is was too soft and I added more CS and I got it right . I too now see the difference in the icing when it is too soft so I feel like I have learned alot just from that alone . Im off to practice some more .