It's been awhile since I took a Wilton class and in course 3 it tells you to make the royal icing into medium and thin consistency for the flowers. My question is how much water do I add per cup of stiff to make the consistency that I need. I lost all my information from class 2 due to a flood. Thanks in advance for the help.
Jannie
Thank You sometimes I think my mind forgets the important stuff and remembers the stupid stuff.
Thanks again,
Jannie
Okay I pulled my Wilton class 3 book out and this is all I could find. The original recipe makes stiff icing. 3 Tbsp of meringue powder, 1 pound powdered sugar, and 5-6 Tbsp of water. Then it says "for medium or thin icing consistency, add water a little at a time until the desired consistency is reached."
Sorry there isn't more info.
Hi, SelphieAerith, welcome to the forum!
Just an FYI for you -- you can get all that information by searching the Wilton website at www.wilton.com.
Theresa 
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