Although I've managed to do a few cakes successfully, I desperately need practicing with piping (still can't do a buttercream rose!). I seem to have problems with icing consistency. I don't want to make fresh buttercream just for practice (seems very wasteful), but I'm wondering how do I control consistency with canned icing? Any suggestions on how to get the most out of practicing?

Thanks!
Diane

I sometimes practice with canned icing - wilton's is fairly thick as is. I also add powdered sugar to grocery-store bought icing until it gets thicker. It's not fantastic, but it does make it easier to work with.

Wilton's can icing is okay for practice.

I made one batch of the class buttercream icing, then divided it into three batches (stiff, medium and thin consistency) to use for practice, and when my bag is empty, I scrape it up and reuse it over and over.

I'll never eat it, because it's been around for a while, and I'm careful to wash the tips well before using them for a "real" cake, but it's great for practice!

Laura.

Thanks everyone! I also found a "Practice buttercream" recipe in the Cake Bible. Thanks for the suggestions!!

Diane