Wednesday, April 4, 2012

Same Color, Different Icing Consistencies


Have you wanted to use one shade of a color, but need different consistencies of icing?  Such as wanting to make purple roses (stiff), purple drop flowers (medium) then write on a cake in purple (thin).

Instead of making the different consistencies and trying to match colors, start with the thickest consistencies you need, color it the shade that you want.  Then you can take out icing from there and thin it down to fit all of your needs.

Stiff to Medium Icing:

1 cup stiff icing + 1 teaspoon water/milk = 1 cup medium icing.
1/2 cup stiff icing + 1/2 teaspoon water/milk = 1/2 cup medium icing.
1/4 cup stiff icing + 1/4 teaspoon water/milk = 1/4 cup medium icing

Stiff to Thin Icing:

1 cup stiff icing + 2 teaspoons water/milk = 1 cup thin icing
1/2 cup stiff icing + 1 teaspoon water/milk = 1/2 cup thin icing.
1/4 cup stiff icing + 1/2 teaspoon water/milk = 1/4 cup thin icing

Medium to Thin Icing:

1 cup medium icing + 1 teaspoon water/milk = 1 cup thin icing.
1/2 cup medium icing + 1/2 teaspoon water/milk = 1/2 cup thin icing.
1/4 cup medium icing + 1/4 teaspoon water/milk = 1/4 cup thin icing

You can always add powder sugar to thicken thin icing up to medium.  I can’t really tell you how much, since I usually go by feel for that.  Personally for stiff icing, I always make it fresh rather than trying to thicken up other consistencies for it.

No comments:

Post a Comment