between stiff, med and thin BC frosting. TO me, there really isn't a difference until I go to pipping it out of the bag and some is easier than others???? HHHEEELLLPPP

i would make a small batch of each using wilton's recipe so that you can be exact in your consistency's. then stir them with a spatula over and over until you get a feel for the difference. i like to thin mine out more than wilton calls for though, so to me there's a HUGE difference between thin and stiff, then i just make medium somewhere in the middle. but honestly, i don't worry too much about using medium. i find that i need to do roses and flowers in stiff, then i use thin for just about everything else.

If you follow the Wilton buttercream recipe (1/2 C butter, 1/2 C shortening, 4C sifted icing sugar, 1 tsp. vanilla, 2 Tbsp milk) this makes what they would call 3 cups of stiff icing. To make medium consistency, add 1 tsp. water for each cup of icing (so add 3 tsp. to 3 cups of stiff icing to make medium consistency) and for thin icing add 2 tsp water for each cup of stiff icing.

I read a great description on here once that a Wilton instructor told someone. I'll apologize in advance if I don't get it exact....

Stand a wooden spoon or spatula in the bowl of icing. If it falls over pretty quick....thin. If it stands up straight for a few seconds then falls over....medium. If it stands up .... stiff.

Thanks ladies.

Also do not forget that humidity has a lot to do with it. I am in the south and I have to add almost double the water!!!!!