Frosting Consistency Help

Baking By SweetsandTreatsOnline Updated 25 Oct 2010 , 4:35am by myslady

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SweetsandTreatsOnline Posted 18 Oct 2010 , 5:33am
post #1 of 2

I have yet to figure out a perfectly thick frosting recipe that keeps its shape when piping. (I use round tips mostly).

What is the variable ingredient to add/remove to get each of the different thicknesses?

Can anyone compare frosting recipes containing each of the following consistencies?:
-Thin (poured icing)
-Medium (crumb coat)
-Thick (guaranteed to keep its shape when piping)

1 reply
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myslady Posted 25 Oct 2010 , 4:35am
post #2 of 2

liquid (water) makes it thinner and powdered sugar makes it thicker

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