Buttercream Roses

Decorating By ang_ty95 Updated 31 Mar 2008 , 3:39am by TexasSugar

ang_ty95 Posted 30 Mar 2008 , 1:58pm
post #1 of 5

Hi, I'm making buttercream roses and the top edge of the rose is not solid and smooth. It apprears as if the icing is partially breaking.

Can anyone give me suggestions on what might be wrong with my icing?

I've haven't encountered this problem before so any advice would be greatly appreciated. Thanks.

4 replies
cvoges Posted 30 Mar 2008 , 2:05pm
post #2 of 5

I encountered this same problem some times ago. I finally determined that the problem was with the zero transfat Crisco I'd been using. I switched to a store brand shortening that had transfat, and the problem was solved.

ambright Posted 30 Mar 2008 , 2:11pm
post #3 of 5

Sometimes I have that happen when I whip too much air into my icing when I am making it or if I don't stir it enough before putting it into the bag. Good luck, hope this helps, I know how frustrating that can be.

kelleym Posted 30 Mar 2008 , 2:16pm
post #4 of 5

That's happened to me when my icing was too stiff. You might add a tiny bit of liquid to your icing and see if that helps. Good luck!

TexasSugar Posted 31 Mar 2008 , 3:39am
post #5 of 5

Your icing could be too dry. Add a little crisco or piping gel into it. This will make it more creamy with out thinning it down.

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