I always seem to have a little trouble getting my bc icing the right consistancy. I feel like I waste some much time messing with it. I start to do something and then have to squeeze all the icing back in my bowl and either make it thicker or thinner. Is there any "rule of thumb" to know if you have th right consistancy? Or is it one of those practice, practice, practice and with time you will just know quicker?? lol...
Thanks,
~Heather
You will get better over time. This was a "rule of thumb" that my Wilton I instructor gave us.
1) thick means that you can roll a little piece into a ball and it won't stick to your hands
2) med. is you can roll it into a ball but it will still be sticky
3) thin means you can't roll it into a ball at all
These are still just guidelines because "thick" can be too thick and "thin" can be so thin it will run. So experience can help you but these are the guidelines she gave us.
That is a GREAT rules of thumb.
My wilton instructor tought us:
if your spatula stands up straight up (when put in the icing) its thick,
if it falls over, its thin,
if it falls over slowley its medium.
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