Forum

I'm certainly no expert here but I have used a ratio of 2 cups icing sugar to 2 - 4 tbsp of liquid (ie milk, 5% cream or water) and the KEY is to add the liquid SLOWLY ie 1 tbsp at a time and whisking each time until the desired consistency is obtained.  I always slow down to 1 tsp for liquid additions as I get close.  I've seen recipes that suggest starting with 3 tbsp all at once but I never do because I recall it being very difficult to correct it once it's too thin.  You can also add up to 1 tsp of extract or citrus at the start if desired.  I like almond or lemon & I've always wanted to try the clear, colourless vanilla to keep that clean white colour.