Buttercream Roses

Moi, making buttercream roses while watching Food Network... 'cuz I'm a dork like that.

Category:

Howto & Style

Tags:

• buttercream
• icing
• rose
• sugar

[ktret018]

hey, i was wondering what kind of butter cream recipe you use? i made butter cream roses yesterday but they werent stiff enough.. they still looked pretty.. but it wasnt so defined as that....

[mimzywhimzy]

4these particular roses I used the Wilton recipe, but u can also use Swiss Meringue or Italian Meringue... or any other recipe 4that matter. Just make sure u add the liquids VERY SLOWLY until u're CERTAIN u have the stiffness u want. If u've found that u're a little 2runny, try refrigerating ur buttercream 4 a bit 2harden it - or add some more powdered sugar if it's a recipe that uses it; but u really want 2try 2avoid adding ingredients if u can or u'll throw off the ratios &flavor.

[cookiedanielle]

That explains it then. It was very cloudy and humid for Amarillo. I ended up with several looking pretty good but I need alot more practice. I can make great fondant cakes but this is really throwing me. Thanks for the advice. I will leave you alone now. I just noticed my great spelling in my last comment:)

[mimzywhimzy]

LoL, no worries! happy baking!

[cookiedanielle]

Ok, I tried the buttercream roses today with the wilton recipe for stiff icing. I thought it semed like it was way to thick so I added water, just to find out I now have it too soft. Do you follow wilton instructions for stiff icing exactly or do you add a little water?

[mimzywhimzy]

add water by the half teaspoon from the very beginning. the consistency of the icing has a lot more to do with the humidity level& the temp. in ur environment than you may think. some days i need 3tbsp of water just 2get it smooth enough 2load in2 a pastry bag, &some days i only need 1tsp of water &it's running all over the place. 2make Roses, icing should b pretty stiff. Ur spatula should stand in it on its own if u stick it in the middle of the bowl.

[Tobagoprincess]

did you did the wilton way

[ktret018]

thanks so much. i just tried a basic buttercream with butter, shortening and confectioners sugar, without the meringue, but i think next time ill try it with that... it was fine at first, but then as i used it it got softer from holding it... i did try refrigerating it when it got too soft, but then it was a bit too hard to squeeze through the tube...

i think next time i will try a different recipe..

thanks so much!

[ohhSnapcharlie]

GIADA!! haha!

[sarah220596]

hi can you please please tell me which tip you are using to make the perfect rose and by the way awesome rose