To help you out Jeanne, we need to know the recipe your using. Then perhaps we can trouble shoot. :o)
I use 1 cup crisco 4 cups powder sugar and tsp of clear vanilla, butter and 2 tsp water
not enough water. Try 7-8 tsp, and mix the shortening, 1/2 tsp vanilla,1/2 tsp butter flavor and 7 tsp water together to blend before adding the sugar. Also add a Tablespoon of meringue powder (dried egg whites). If you find it really stiff, add water a tsp at a time, mixing gently but well until you get the consistency you are looking for.
Mix gently and don't whip it--too many air bubbles will make it hard to smooth out.
Thanks guys.. I will try your receipe tomorrow... can't wait to try...
Jeanne, I have to say, being in the UK, I only ever use all butter in my icing. The Crisco thing is just something that doesn't seem to be the tradition here, although we are getting more and more 'Americanised'! I use a 2:1 ratio of icing sugar and butter, (so for example 250g butter to 500g icing sugar). The longer you beat it, the smoother, lighter and fluffier it gets. It's a popular taste with my lot, too. Make sure your butter is soft, but not runny and add your sugar a little at a time, then just leave your beater to do it's job. If you want an even smoother texture, add a little milk to ensure all the sugar granules dissolve. Don't over do the liquid or your icing wont hold it's shape.
Thanks everyone.. It's so wonderful to have this tool to learn more..Its great!!!!!
Your welcome Jeanne
That's what were here for. :o )
Does all shortening in the BC icing hold up better under fondant and in heat than all butter or half butter half shortening?
can you tell me a good tasting recipe for icing that works well with decorating?