1. For the Wilton buttercream recipe that says to add corn syrup to thin for cake icing, is the corn syrup in addition to or in place of the milk called for in the recipe? I can't seem to get the right consistency.
2. How do I store buttercream flowers made ahead of time and how long do they stay ok to use?
Have you tried the Wilton Buttercream recipe that just uses water? It is just thinned with water. I use that recipe all the time with no problems. You don't need to add the syrup so it's cheaper and you don't use milk, so you don't have to worry about the milk going sour if the finished cake is not refrigerated.
You can keep BC Roses in your fridge for a week or two. you can keep them in the freezer (properly wrapped, of course) for months.
I too just use the recipe with water. If you haven't received it, let me know.
I am having one problem, though, and maybe someone has a suggestion. I have starting making double batches of icing. I cannot seem to get my consistency right on a regular basis with the double batches versus single.
How much water do you guys add to the Wilton all shortening/water recipe for thin, medium, and stiff?
I emailed the recipe to you, cakesasyoulikeit!
....for a single batch, I use 1/4 c. of water for thin, 3Tb. of water for medium and 2Tb. for stiff.
...for a double batch, I use 1/2c. water for thin, 6Tb. for medium and 1/4 c. stiff.
...for a quadruple batch, I use 1 c. water for thin, 3/4 c. for medium and 1/2 c. stiff.
I make quadruple batches with no problems. I find that weighing the cricso and the 10x is much more reliable (and not as messy) than a measuring cup! Hope this helps!
Southerncake...sent email to you!
Thank you so much!!