Wilton Buttercream Icing Recipe Help!!!
Decorating By ginamig Updated 17 Feb 2007 , 6:03pm by _angel_1974
I am taking the Wilton Course I and I seem to be having problems with my icing.
I am following the recipe just fine and my thin consistency comes out perfect but when I try to pipe my medium or stiff it just comes out too thick. I don't understand what I am doing wrong and I am getting very frustrated.
Can anyone offer any insight?
Gina
First of all, take a deep breath. Now, your stiff is not intended for anything except upright flowers like the rose and some leaves. The medium is what you should be usingh for piping decorations. To make your medium, make sure you add the additional water required by using stiff. I can't remember but I think the book says two additional tsp liquid per one C of stiff?
HTH
I make my icing in a stand mixer. My stiff is too stiff so I always add an additional 1/2 tsp. of water to a doubled batch and it comes out fine. I get nice roses with it.
I was taught in my Wilton class if I wanted to go from stiff to medium (doubled recipe), add 2 tsp. water for each bowl if using a hand mixer. If using a stand mixer, add 4 tsp. PLUS 1 tbsp. water.
I've never had a problem with my medium consistency making it this way. It's perfect every time!
You don't want to overmix the icing either. That will just add air to your icing and cause it to dry out.
Good luck with the course!
Thanks for the help both of you. I do mine in a KitchenAid Stand Mixer also, I am going to try the extra water the only thing I am doing different from everyone else is I am using the flat beater to mix (I read the manual) and everyone else uses the wire whisk. So I am going to try that too!
Thanks again!
Cakepro and mgdqueen are right~you're adding air to your icing and it is drying it out. I always use my paddle attachment!
I was recently at the Wilton School for a one day course and what I learned made TOTAL sense!
The instructor asked how many people scoop their powdered sugar from the bag or container. Most of the students did just that, myself included.
The instructor said NEVER scoop any dry mix (with the exception of brown sugar) because scooping PACKS more in than the recipe requires, which causes you to always add more water/milk then the recipe calls for. You need to take a large spoon and SPOON the sugar into the measuring cup, when it's full, take your spatula and level off the top.
As soon as I was home, I tried this and it made a HUGE difference in my consistencies - without adding any additional water.
(she also mentioned to be sure to use a 10x sugar).
Let me know if this helps you!
The instructor said NEVER scoop any dry mix (with the exception of brown sugar) because scooping PACKS more in than the recipe requires...
While, spooning is the correct way to put your dry ingredients into measuring cups if you must measure that way, your instructor should have told you that ideally, do not meaure sugar or any other dry mix volumetrically...always weigh it for the most precise results. 
Luckily, the buttercream recipes we use are very forgiving and easily altered to the correct consistency with the addition of a little more liquid or a little more sugar. In baking, though, weighing your ingredients is always the preferred method.
~ Sherri
I always make a double batch and my 10X sugar comes in 2 lb. bags. So I just pour it out of my bag in increments. I still feel like I need a little extra water for my stiff though. Once you find what works for you, stick with it.
Quote by @%username% on %date%
%body%