I just made a batch of it, and it's so thick I need to bang the spoon to get it off. It's just like when you scoop Crisco from the can.
Should I use it at this consistency for outlining? I know I need to thin it for flooding. I'm just not sure for outlining.
TIA
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I find that I need to thin that recipe down way more than it says to get it to flooding stage. I use the amount stated in the recipe and have to add atleast double if not triple the amount of water.....But then it works fine....
I follow the recipe to a T, what am I doing wrong?
Stephanie
Do you weigh your icing sugar for the recipe...or scoop out cups? Maybe start with that to check your accuracy. The dry icing sugar should weigh 1 kilogram per recipe...and it should take only about 1/3 of a cup of water to thin it out after it is made.
I can't imagine it would ever need 2/3 to 1 full cup of water to thin it out, so I'm really surprised to hear it?!
I bought a food scale(for WW!) and started to measure my ingredients--BIG BIG difference. My KA used to moan when I made the icing and I'd have to thin it too.
Then when I started to weight things, my KA would gleefully make the icing and I did not have to thin as much.
I may have also sifted the sugar too.
btw Helen, HAPPY BIRTHDAY!!!
Antonio...so you are saying for a full recipe, you can add 1/3 cup of icing and have the consistency to flood the cookies? hmmm....how much time that would save if you could thin all of it first, and then dip out what you need and tint it to the color you need!! Please confirm this is the case, and I will most likely run with this idea. Currently I do it color at a time...this would be just too easy! Course you'd have to make another batch to have thick for detailing, but heck, it would be worth it!
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