Using The Proper Icing Consistency To Ice & Decorate A Cake

Different types of cake decorating techniques require different icing consistency. Having the right consistency will make your cake decorations look the way they should. Most problems that come up when making various decorations are caused by the icing being too stiff or too thin for the decoration that is being made.

The three types of frosting consistency are:

• stiff
• medium
• thin

Stiff Icing

Stiff Icing is used to make various flowers such as daisies, pansies, and roses. Having a stiff consistency when making flowers keeps them from drooping. It also makes the petals more realistic looking by allowing them to curve and keep their shape properly.

To stiffen your icing, add some extra powdered sugar a little at a time until you reach a good stiff consistency. Stiff icing should have a peak of about 3/4". To test your peak, dip your metal spatula in the icing and pull it back out. You should see a peak of about 3/4".

Medium Icing

Medium consistency is the most common consistency used in cake decorating. Medium icing is used to ice a cake. It is also used to make common cake decorations such as stars and shell borders.

To determine a good medium frosting consistency, dip your metal spatula into your icing and pull it back out. Your icing should have about a 1/2" peak on it.

Thin Icing

Thin consistency icing is used to do writing on a cake. It is also used to make leaves and various types of string work. Thin icing should have a peak of about 1/4". Remember, thin does not mean runny. It should still be thick enough to hold together and not run when you squeeze it from your pastry bag.

To thin icing, add extra liquid a little bit at a time until you reach the right consistency.

Quick Tip on Frosting Consistency

It's good practice to always determine your icing consistency while the icing is room temperature.

It's true that your icing will be stiffer if you take it right out of the refrigerator and start decorating with it. Keep in mind though that the heat from your hand will start to soften the icing pretty quickly.

This is a bad habit to start and may cause you problems with some of your cake decorations.

So, start with a good medium icing consistency at room temperature. Then thin or stiffen the icing from there based on your decorating needs.

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Related Frosting and Icing Pages
~How to frost a cake, ~Frosting or Icing?, ~Icing Consistency, ~Coloring Icing, ~Dark Colored Icing, ~Fondant Icing, ~Practice Icing Recipe, ~Royal Icing, ~Basic Decorator's Icing, ~Buttercream icing, ~Wilton Buttercream Recipe, ~Chocolate Icing, ~Chocolate frosting recipes, ~Cream Cheese icing, ~Peanut Butter Frosting Recipe, ~Whipped frosting, ~Strawberry Frosting, ~Diabetic Frosting, ~Dairy Free icing, ~Maple Frosting Recipe, ~Lemon Frosting Recipe, ~Mint Frosting Recipe, ~White chocolate Frosting

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