I have been using the BC recipe they have in the wilton book but it dosent seem to be stiff enought anybody else have this problem? Should I put it in the fridge frist then use it or put more conf. sugar in it? it calls for 4 cups of sugar. Dose anybody have any other BC frosting recipes that they could share with me?
thanks
I agree. Search this site. I will say that Indydebi's or Sugarshack's bc are my favorites.
I agree with mamawrobin, Indydebi and sugarshack all the way!
What is the exact recipe you are using? Would you type it up? And stiff enough for what exactly?
this is what iam using
1/2 cup shortening
1/2 stick butter
1 teaspoon Vanilla
4 cups confs. sugar
2 tablesoopns milk
Cream the shortening and butter then add sugar alittle at a time then milk
Are you adding all of the milk to the recipe? I believe the Wilton recipe says - up to 2T milk, you only add a tiny bit at a time until you get to the consistancy you want - and this will change depending on temperature/humidity in your area.
Okay so that is a basic Wilton recipe, and should actually be stiff. What are you trying to do with it and what isn't it holding up for?
Just dosent seem to get stiff. after it has been on the cake awhile. might be time to try another recipe
Okay so by stiff you actually mean it doesn't crust? Crusting is where you can touch it with your finger and it doesn't stick to you?
The recipe you have is a good recipe for crusting, but the butter can cause it to take longer to crust. You can reduce the fat (crisco/butter) a little or add more sugar and that will help the icing crust more.
Do you mean not stiff enough (for flowers) or not crusting? The Wilton recipe for crusting has meringue powder in it. 
You do not have to have meringue powder to make it a crusting icing. Crusting is based on the sugar to fat ratio.
wow thank you everybody for your help iam going to try some meringue powder
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