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.
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.
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.
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!
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.