Original Consistency Of Indydebi Buttercream

Decorating By MichelleB0802 Updated 20 Jul 2010 , 2:29pm by TexasSugar

MichelleB0802 Cake Central Cake Decorator Profile
MichelleB0802 Posted 20 Jul 2010 , 3:41am
post #1 of 3

I have been using the wilton icing and it starts off in a stiff consistency, thinning out with additional water. I was told in my Wilton class stiff consistency-roses, medium-borders, thin-icing the cake and writing

I am using Indydebi's buttercream for the first time and was wondering if this was the same. Does this recipe start off with a stiff consisency?


2 replies
mamawrobin Cake Central Cake Decorator Profile
mamawrobin Posted 20 Jul 2010 , 4:19am
post #2 of 3

That would depend on how much milk you add. The recipe calls for 1/3 to 1/2 cup of milk. I usually use somewhere between the two to get the consistency that I prefer. But yes you add or reduce the amount of milk to get the desired consistency.

TexasSugar Cake Central Cake Decorator Profile
TexasSugar Posted 20 Jul 2010 , 2:29pm
post #3 of 3

I made some the other night, when I added the 1/3rd cup milk it was probably a stiff medium, I ended up adding more for what I was doing.

Quote by @%username% on %date%