Philip

October 27, 2008 at 1:00am

My icing came out runny. It is nowhere near the consistency of what your pictures showed. What did I do wrong. I used skim milk. Is that the culprit? Dear Philip: There could be some variation in the confectioners' sugar, if it's cut with dextrose, which some generic and store brands are, that could make the difference. In general, the rule of thumb I try to teach is "never add all of anything to anything else at once"; that way you have more wiggle room to make adjustments for what you're seeing. And skim milk would certainly thin things out more than heavy cream or half and half would. You can always thicken the glaze with more sugar; just be sure it's sifted or pushed through a strainer to take out the lumps first. Susan
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.