Instructions

1. Allow the icing to reach room temperature. If the icing contains warm ingredients, such as melted chocolate or butter, the hot temperature will make the icing runny. Icing thickens as it cools, so leave it to reach room temperature before it is used for cake decorating. Stir it as it cools to maintain the smooth consistency.

2. Add1 tbsp of milk or water to the mixing bowl containing the icing. If the icing has reached room temperature and the consistency remains undesirable, liquid can be used as a thinner. If you are using a cream-based icing, add milk. If you are using an icing made of water and powdered sugar, add water. Mix with an electric mixer, hand mixer or whisk until the liquid is evenly integrated throughout the icing. If the icing is sticking to the sides of the bowl, use the spatula to scrape the icing down from the edges.

3. Keep adding one teaspoon of liquid at a time until the icing is the appropriate consistency. Although this process can be time consuming and somewhat frustrating, adding only a small bit of liquid at a time will ensure that the icing will not become too runny.