Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will droop. Too stiff and your icing will be difficult to spread.
Stiff Consistency: Best for dimensional decorations that need to retain their shape when piped, this consistency is generally used for piping upright petals for flowers. If you find that your icing decorations are drooping, try adjusting your icing to stiff consistency.
Use the Wilton Buttercream Frosting recipe.
Medium Consistency: The most versatile of the three, medium consistency is used for borders such as stars, dots and shells, as well as other decorations that will remain relatively flat.
Begin with the Wilton Buttercream Frosting recipe. Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff icing.
For pure white icing, add up to 2 tablespoons of liquid.
Thin Consistency: Used for lines, printing and also for icing a cake. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won’t break.
Begin with the Wilton Buttercream Frosting recipe. Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream icing.
For pure white icing, add up to 4 tablespoons of liquid.