It is best to find the consistency that works for filling, spreading and piping. All in one! It is difficult to give the best advice unless we know what kind of icing you are using. If you are using an icing such as the one shown in these video tips (either Swiss or Italian Meringue) than it is a matter of either slightly warming (if too stiff) or very briefly chill, if too loose. The only time I would recommend beating longer is if the buttercream has not emulsified yet into a homogeneous consistency. The temperature needs to be just right for this to happen though. You could be beating for 10 minutes and the buttercream will still look broken. Beating longer will not help! Just adding some heat will, though. The butter is probably too cool. If using an American Buttercream or frosting, adding more cream or milk will help to adjust the consistency if too stiff. If too loose, add more confectioners sugar. If you are needing some more guidance, please feel free to contact our Baker's Hotline at 1-855-371-BAKE (Monday-Friday 7:00am-9:00pm EST, Saturday & Sunday 8:00am-5:00pm), and we'd be happy to provide you with further assistance at that time. Good luck and happy baking! Elisabeth@KAF

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