I had my first Wilton class last week and I really don't like the frosting. Does anyone have an recomendations to help make this frosting a little easier to use? Here is the recipe I have to use.

1 lb. Conf. Sugar
1 Cup Crisco
1tsp Vanilla
1 1/2 tsp h2o

It is hard. So hard that it doesn't want to stick to my cake really! Please help me!

If your Wilton buttercream isn't sticking to your cake, you probably have it too stiff. Add a bit of water to it a few drops at a time to get it thinner. When base-icing a cake with it, it should be roughly the consistency of toothpaste.

The amount of water in the recipe isn't the law, it's a guideline. You will learn through practice how to make it just right. A lot affects the amount of water you need, like humidity and even the brand of sugar you're using. Your teacher should have mentioned that to you in class, but since I guess she didn't, now you know and can come to your next class better armed.

Deanna

That's the recipe for the stiff icing. You need to add water to thin it out so you can ice the cake. Bring it to the thin consistency recommended in your Level 1 book. You should find the recommended amount of water listed in the first few pages (Class 1 section).

Hi SMorris,

First off, I would like to extend to you a warm welcome to CC.

Try thinning your icing down using more water a little at a time.

If you typed the recipe exactly the way you made it. It's wrong

I have my class book right here in front of me and it says:

For stiff consistency:
1 C shortening
1 tsp flavor
2 tbsp water
1 lb sugar
1 tbsp meringue powder

Your recipe doesn't have nearly enough liquid. And then our teacher suggested using an extra tbsp of water, because the stiff was too stiff to make good flowers with.

Also, to ice a cake you should really be using thin consistency, which is two more tablespoons of water on top of the stiff consistency icing.