When my husband makes the BC icing (it's his job as co-owner of the business lmao he wanted his part in the company and to help at the same time gave him that job
) it's pretty stiff, sometimes so stiff I can't pipe it without getting a cramp in my hand. He makes the 1/2 butter 1/2 crisco recipe and follows it to a T adding just what is called for no more no less and it's pretty stiff sometimes too stiff to spread, but I let it sit for a bit and it gets easier to spread. I think that's the whole probably though is my hands are hot lol. The very first rose I made with that Wilton canned icing came out GREAT!!!!! was small but great! didn't fall into itself or anything stayed perfect but by the time I got the second one done the icing was a different consistency
Someone did tell me the trick they use is bowls of ice so I'll try that next time.
I plan on taking all of the Wilton Courses after the 1st of the year but just wanted to get that down incase I can't take them for some reason (health, money, etc anything lol)