Hi! In this video, I will be showing you 4 different types of icing consistencies and how to use them. Keep in mind, I am sharing the method that I use and what works for me. You can adjust to your preference and practice until you find something that works for you.

The 4 main types of icing are: STIFF CONSISTENCY, PIPING/OUTLINE CONSISTENCY, MEDIUM CONSISTENCY, AND FLOOD CONSISTENCY

- [ ] STIFF CONSISTENCY- DEPENDING ON YOUR RECIPE, MOST ICING WILL COME OUT AS STIFF CONSISTENCY DIRECTLY AFTER MIXING. I start off with a bowl off stiff consistency icing, that I colored using Americolor GEL PASTE food coloring. To test you have stiff consistency icing, using your spatula/spoon, smooth out the surface of the icing and lift your spatula. If you see stiff peaks the bowl and on spatula that hold their shape, then you know you have reached stiff consistency. USED FOR: piping leaves, flowers, stenciling, etc. When working with stiff consistency icing, I recommend using a thick piping bag, strong enough to handle pressure when piping. If not, you risk the bag bursting open. Fit your bag with a coupler, which allows you to change piping tips using the same bag of icing.
- [ ] OUTLINE CONSISTENCY- ADD a small amount of water at a time. I use a spray bottle but you can also use measuring spoons, a dropper, or even pouring out of a measuring cup if you are able to control the amount you put in. With each addition of water, make sure to mix thoroughly. When lifting your spatula, the icing should form a soft peak. You can also grab some icing on your spatula, turn over and see if icing slowly plops off the spatula/spoon. USED FOR: outline cookies(to keep flood in), writing, detail work.
- [ ] MEDIUM CONSISTENCY- SHOULD SLOWLY RIBBON OFF SPATULA WHEN LIFTING. You can use this to outline and flood with the same consistency. It is used to give more dimension, and a more puffy look. Will require minimal use of a scribe tool to smooth over. Used for filling in small spaces/cookies to prevent cratering.
- [ ] FLOOD CONSISTENCY: SHOULD DRIZZLE OF SPATULA, will settle/smooth itself effortlessly. USED FOR: flooding/ filling in cookies after outlining, mostly bigger spaces/cookies.

TIPS:
-If you accidentally add too much water causing you icing to be too thin, you can always correct by adding a little bit of sifted powdered sugar into the icing, and you can always add more until you reached your desired consistency.
-Make sure you always keep you icing covered when not working with it to prevent it from hardening or crusting over.
-Personally, I use thicker material piping bags ONLY for stiff consistency icing. You can use more inexpensive piping bags when using outline, medium, or flood consistency.
-I recommend using gel colors as they do not affect the consistency of the icing as liquid food colorings do.

I hope this video is helpful, thanks for watching!

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P.S: I am new to making videos, so please bare with me. I hope to upload as often as my schedule allows.
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