I'm SO new at this and I'm taking the wilton I classes. My instructor gave us basic instructions on thinning our BC, but when I used the amount of water she gave us to go from stiff to medium...it came out thinner than thin! So I was wondering if any of you have any basic rules of measurements to go from stiff to medium to thin....TIA!!!
I just add a little water at a time until I get it as thin as I want, when I say alittle at a time I mean drops
I wonder what measurements she told you. I tought the wilton class and noone ever had a problem.
First make sure your other ingredients are measured correctly. The book says add one tablespoon to a full recipe. I tell my students to add a little less then mix. you can always add more if you need it, but its hard to take it away.
if you want to make a full batch of thin from the begining, instead of 2 tbs of water use 1/4 cup.
Did you measure the powered sugar or pour it straight from the bag? I'm just asking because a 2 pound bag doesn't always measure 8 cups. I never had a problem with the Wilton recipe, but like LostinAlaska said you have to add a little liquid at a time. You can alway add more powdered sugar if your icing gets to thin. I hope this helps a little! 
I use a spray bottle and mist my BC with it. After I mist 1 or 2 times I mix it to see if it is the consistency I want. If too stiff still I mist a couple of more times. By using a spray bottle you can cover more area of the BC and not just using a tbsp.
wow, she told us 3 tbs per cup to go from stiff to medium! No wonder why it was so thin!!!!!
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