Marilyn Buel

June 1, 2016 at 1:47pm

I have trouble getting my icing the right consistency for spreading. If I get it loose enough to spread, it's too loose to hold a shape when I pipe it. Is this a problem everyone has? Do I need to make 2 different icings or can I find one consistency that works for icing and piping? Would it help to whip it more? I always make buttercream using real butter.
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