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| If the consistency of your icing is not right, your decorations will not
be right either. Just a few drops of liquid can make a great deal of
difference in your decorating results. Many factors can affect icing
consistency, such as humidity, temperature, ingredients and equipment. You
may try using different icing consistencies when decorating to determine
what works for you. As a general guideline, if you are having trouble
creating the decorations you want and you feel your icing is too thin, add
a little more confectioners' sugar; if you feel your icing is too thick,
add a little more liquid. In royal icing recipes, if adding more than 1/2
cup confectioners' sugar to thicken icing, also add 1-2 additional
teaspoons of Meringue Powder. |
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 Stiff
Icing is used for decorations such as flowers with upright petals,
like roses, carnations and sweet peas. Stiff icing also creates figure
piping and string work. If icing is not stiff enough, flower petals will
droop. If icing cracks when piped out, icing is probably too stiff. Add
light corn syrup to icing used for stringwork to give strings greater
elasticity so they will not break.
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 Medium
icing is used for decorations such as stars, borders and flowers with
flat petals. If the icing is too stiff or too thin, you will not get the
uniformity that characterizes these decorations. |
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 Thin
icing is used for decorations such as printing and writing, vines and
leaves. Leaves will be pointier, vines will not break and writing will
flow easily if you add 1-2 teaspoons light corn syrup to each cup of
icing. Thin icing is used to ice cakes smooth. Begin with your prepared
icing recipe, and add small amounts of the same liquid used in the recipe
(usually milk or water) until the proper spreading consistency is reached. |
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