How To Thin Icing Without Getting An Oil-And-Vinegar Look?
Decorating By gakali Updated 24 Jan 2007 , 5:49pm by gakali
Hi there. I am totally self-taught (okay, actually I'm Cake Central-taught!), and this is something you probably learn in the first Wilton class.... I don't know why this happens, but sometimes when I try to make my icing thinner (usually to do the writing on the cake) it gets this horrible look to it that reminds me of oil and vinegar....I don't know how else to describe it! I tried thinning the icing with corn syrup, piping gel, and/or water, yet it still happens! The weird thing is that it doesn't ALWAYS happen.....and I haven't figured out why! Do you have to thin the icing first and when it is the right consistency THEN put the coloring in? Any other ideas? Thanks!
I generally thin my icing to the consistancy I want and then add the color. I thin my icing with either milk or whipping cream. Are you using an all shortening buttercream or half butter-half shortening? As far as getting the right consistancy, that was so hard to figure out. It just takes practice and you will finally get the consistancy you want...Hope this helps.
Cindy
I usually color it after it has been thinned. I generally just use milk or water to thin with. Also Wilton teaches that if you add some p. gel to your thin consistency icing it will work better for writing with.
Another thing that may help you is to use light corn syrup to thin, then make sure you are completely incorporating the syrup before you add the color. Sometimes food color doesn't like the shortening in your recipe, so the more you can beat it to get a completely homogenous consistency, the better.
Hoping this helps,
Odessa
Thanks for your replies! I'm using a BC that is 1 & 1/2 cups butter, and 1/2 cup shortening (my family doesn't like the taste of BC with much shortening!). This recipe works fine until I try to thin it. I think it may be because I often try to thin it AFTER it is already colored.....
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