Trick For Knowing When Icing Is Stiff Or Medium
Decorating By sdfgarcia Updated 8 Jul 2006 , 4:22pm by Samsgranny
When I took my Wilton classes a few years ago, our instructor had a quick hint for knowing when your icing is stiff, medium, or thin. I can't find my notes, and I'm having some challenges with consistency since I switched to real butter.
Anyone have any tricks for knowing when your icing is just right?
I just had my first wilton class last thursday. Our teacher had stiff, medium and thin icings in little gladware containers and passed them around with spatulas in them. This is what she said.
Stiff icing: The spatula will stand straight up even while jiggling the container.
Medium: The spatula stands up, but will fall when jiggling the container.
Thin: The spatula will not stand up at all, even without jiggling.
She didn't really say any quick hints though. Hope this helps.
Stiff icing, the spatula stands up....... also, the icing will not hold a peak, you know, it won't come to a point when you pull a knife up it. If the icing cracks while you're piping with it, it is too thick.
Medium, the spatula topples over, slowly, looks like it might stand up, then doesn't. It will hold a small peak, but not really.
Thin, no way the spatula stands. It holds a nice peak when you drag a knife through it.
But you are going to develope a feel for the icing. You will know eventually what works best for you. Some people I know, their thin is my medium, just goes for how you use the bag.........
I agree with Julie, you will develop a feel for it over time and practice. Best of luck and welcome to CC!
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