I am using the recipe from Course 1 from the Wilton Class I. When I am making it it is really stiff even for my Kitchen Aid stand mixer so I did add an additional couple of TBS water to the mix and then mix on #4 for two minutes.
I am going to give you the recipe because of all the different ones I see. Yields 3 Cups 1 C solid white vegetable shortening (I used Crisco) 1 tsp Wilton Flavor Vanilla 2 T water or milk (I used water) 4 Cups pure cane sugar 1T Wilton Meringue Powder A pinch of salt
Cream shortening, flavoring and water. Add dry ingredients and mix on med. speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. At this point I added 2T water and mixed on medium for two minutes.
You may have over beat your icing ... a little too much air. However, it shuld thin nicely for icing. YOu might have to add a little more powdered sugar when you scoop out a portion for coloring for roses. For borders, try a practice run on your practice board or a styrofoam plate. If your borders hold up nicely it will not be necessary to add powdered sugar for them.
Our instructor cautioned us about over mixing our icing and getting too much air in it. This is not a problem unless you're wanting to pipe roses. Then you'll need to add powdered sugar a Tablespoon at a time until it is stiff enough for your purposes.
pthelen, have you tried this recipe that was on a pure cane sugar website? It doesn't contain shortening though. I'm wondering if the shortening was too whipped and gave you that consistency?
Description: A Traditional Buttercream Frosting--Extremely Popular and Perfect for Most Any Cake
Cooking Time: No cooking required
Ingredients: 3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar 1/4 tsp. salt 1/4 cup milk 1 tsp. vanilla 1/3 cup butter or margarine (2/3 stick), softened
Instructions: Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Variations: Peanut Butter Crunch—substitute peanut butter for butter, sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate—add ½ cup cocoa, top with chocolate curls, if desired.
Orange—substitute fresh orange juice for milk, add 1 tsp. orange rind, top with thin strips of orange peel.
Cherry—substitute 3 tbsp. maraschino cherry juice for milk, add in 1/3 cup chopped maraschino cherries.
Serving Size: Makes enough for a 9-inch two-layer cake
Thanks for your help. I did seem to mix it a long time. I did use the flat blade on my mixer. I will try your tips and the new recipe on my future endeavors. Thank goodness I am just baking for my family and friends and don't need to make a living at this. ha Bless you all.