Would any one happen to know an easier way to judge the consistency of buttercream, whether it be stiff, medium, or thin? My Wilton instructor suggests that you use the spatula method, if the spatula stands up without falling over in the buttercream, it is stiff. If it leans a little, that is medium, and if it falls over, that is thin. I'm just curious if anyone out there has any other way to judge the consistency.
I use the cooked Buttercream..The one with egg whites and hot syrup..I have not had a problem yet..It usually feels very thin, but it can hold any shape and does melt easily because it has cooked hot syrup. I do not use the Wilton recipe because it feels like I'm eating sand. whereas the cooked one, all the sugars are melted . I just prefer this kind. 
do you have a recipe for the cooked buttercream it sound interesting could you email it to me please
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As a current Wilton instructor, I also suggest the spatula method. I also tell my students it is really all trial and error until you get used to the icing.
Hoever, I also believe that you can tell by looking at it what consistency it is. And if you put it into your decorator bag and squeeze some icing out, you should be able to tell if it's thin, medium or stiff (or too stiff!! 
)
I have found with the Wilton recipe, 2 tablespoons of water thin a full batch of buttercream from stiff consistency to medium and another two tablespoons from medium to thin...hope this helps some!
As a current Wilton instructor, I also suggest the spatula method. I also tell my students it is really all trial and error until you get used to the icing.
Hoever, I also believe that you can tell by looking at it what consistency it is. And if you put it into your decorator bag and squeeze some icing out, you should be able to tell if it's thin, medium or stiff (or too stiff!! )
I have found with the Wilton recipe, 2 tablespoons of water thin a full batch of buttercream from stiff consistency to medium and another two tablespoons from medium to thin...hope this helps some!
I used to use the spatula method, but over time I learned to be able to tell just by running my spatula through the icing if it was the consistency I needed.
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