I just started a cake decorating class. I followed my recipe to the letter, beating the heck out of it with my Kitchen Aid. But...when I piped it, the edges were rough (#19) tip and it just didn't flow like it should have. It didn't have a nice sheen to it. Here is the recipe they gave us to do. What do you all think.

Part I
3/4 C. Granulated sugar
1/2 C. (less 2 Tbl.) very hot water
2 tablespoons meringue powder
1/4 tsp. salt
1/2 tsp. flavoring

First dissolve the water and sugar together. Add other ingredients and beat until stiff (8-10 minutes)

Part II
1 3/4 Cup shortening
1 lb. powdered sugar

Mix until light and fluffy (10 minutes)

Fold Part I into Part II and beat well (10 minutes)

I need to make more frosting for class today, any suggestions or recipes you might favor? Thanks sooooo much!
Penny

I've never used granulated sugar for icing and if it's coming out with rough edges, I would guess that you need more water. I've found that you always have to adjust the water a little bit. I always need less water, because the humidity is really high here and I need my royal icing and stuff to be dryer than other people. I would try the basic buttercream recipe from Wilton or the Royal Icing recipe from Wilton whichever kind you're trying to make. They are pretty easy and hard to mess up. Good Luck.

That is an odd recipe--it's kind of a meringue buttercream, but with powdered sugar too and shortening instead of butter. I'd try a simple buttercream recipe since you're a beginner. Check the recipes section of this site and look for ones with high ratings.
I'd go for one made with powdered sugar and 1/2 shortening, 1/2 butter. This kind of recipe is easy to thin using a little milk or water, or if it's too thin, you can add more powdered sugar.
Getting perfect icing consistency takes experience and practice.

Are you taking a Wilton class? That's an odd recipe to use for learning how to decorate cakes.

The recipe is the same as the Whipped Cream Buttercream Frosting found in the frosting recipes on this site. It's a Wilton recipe.
Penny

Oh, also, it's not a Wilton class but a class offered by a cake and chocolate shop near by that has been around for years and years.
P.

I know with the Wilton Class Buttercream recipe, if you mix it too fast ( I don't go over 4 on my KA), the icing gets too much air and doesn't smooth well. Maybe this could have affected your recipe as well?

That might have something to do with it. I thought the texture of the icing was really airy. I believe I had my KA at almost top speed. I'm going to try again now with a different recipe and see what happens. Thanks again!
Prnny