Willton Classes. I am taking the class three, i am starting tommorow. I havent taken any of their classes yet but the teacher told me to take the class three. On the class supply list it has a recipe for buttercream, they want us to bring thin consistency icing, medium and stiff consistency icing. How to I change the consistency of this icing?
RECIPE"
1 lb sifted confectioners sugar
1tbls wilton meringue powder
1 cup sold vegetable shortening
2tbls water
1tsp wilton clear vanilla
TIA! 
That recipe will make stiff icing. You add water or milk to thin it down to what you need. I don't have the exact measurments in front of me, but if you have your course 3 book, it will also have that recipe along with how many teaspons of water/milk to add in order to make it medium and then down to thin. I'm sure someone else will have those numbers for you. Good luck and enjoy.
I just finished course 1 and the recipe in the book will make the stiff consistency BC icing.
So when you make up your batch of stiff BC icing, separate 1 cup each for the thin and medium consistency.
For medium add 1 tablespoon of milk or water, for thin add 2 tablespoons milk or water. mix well.
Thats it
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