Okay I'm getting ready for lesson 3 in course III and I have to make royal icing...well I'm using "big brother's recipe...you know "W" - and here's my issue, it says it's suppose to yield 3 cups. Okay fine, but the lesson indicates we need both stiff and thin consistency royal icing - in all our lessons we've never been shown how to reduce royal icing -we have w/ BC, but not royal. The reason why we haven't been shown, I'm guessing is b/c the instructor believes thin will not hold shape like stiff royal icing will

So I really need some advice. How do I make it thin?

Edited to say, following the recipe as is, seems like it's just shy of 3 cups...should I add 1 more TBSP of water? I've added 6 Tbsp when I first started making it.

Just bring in stiff. Most of the things in that class can be done with stiff royal. Otherwise, you can just stir in a few drops of water at a time untill it thins down a bit. It shouldn'tbe a problem. Just take it easy with the water, litterally a few drops at a time or you could end up with a runny mess. Good luck, the lily nail flowers are really fun!

Okay I have to say, I find the 'big brother' comment kinda offensive. Wilton is not telling everyone how they have to do cake decorating. They are out there to help people get started in cake decorating.

As far as the Royal icing in Lesson 3. I always tell my students to bring the same consistancy. No where in the book or our 'notes' does it say exactly how to thin it down. And since more than a few drops of water can really change the consistancy I don't give that added worry to my students. There isn't an exact measurement for it.

The 'thin' is used for the centers of the flowers, but you brush them up the sides with water, so it really doesn't matter what the consistancy is.

As far as it not being quite 3 cups, that's pretty common. Sometimes the regular buttercream can be shy of 3 cups. I just go with the 'about' measurements and not stress over it if it is alot bit off. Even if it is less than 3 cups you will have plenty of icing to use for these flowers.

I thought the Big Brother comment was kinda funny!

Ok, I had this issue last night in course 3. In course 2 it was not whipped enough and was too loose. Now I overwhipped and it was too stiff. There's no winning!

At least the too thick can be watered down, whereas my friend's was too shiney and wouldn't work in class. I was able to add water and get it where I needed it. I found that it needed to be more of a medium consistency, not thick.

Good luck.

Don't be scared of royal icing at all. Even using recipe it will never turn out exactly the same consistency twice. Things like humidity can come into play. You need to learn to make the icing by 'feel'. If it is to thick simply add water a drop ant a time a mix in well until you get the right consistency. If it then goes too thin simply add icing sugar and mix well until you get the correct consistency.

If you do have any questions or need any help please feel free to pm me and I'll do my best to help

I'm sorry but I have to comment on this one... I got a laugh when you said Big Brother "W"... I'm thinking.... this chicks big brother is "George" W??!!! LOL Toooooo funny!!!

RI is hard to get just right the first few times. Take the "thick" RI to your class. Your teacher should show everyone how to thin it down & yes it only takes a few drops of water. If I remember correctly my teacher said use beads of water that roll off your spatula, so that's less the a drop. Bring powdered sugar with you just in case you use too much water.

Don't worry about it so much. You'll get the right consistency down pretty quick. If not you can use someone elses in the class