I am taking the first course in the Wilton cake decorating classes and I can't stand the class buttercream recipe. We are supposed to use it but I think it is terrible and difficult to work with. I am looking for recipes and suggestions for your favorite buttercream recipe to practice roses with. I usually use a recipe that is half butter and half shortening and wasn't sure if that would work better. Any suggestions would be greatly appreciated. Thanks for the help.

The class buttercream is perfect for roses, the trick is to have it the correct consistancy. It might help to add a bit of piping gel, cornsyrup or even glycerine to the icing to smooth it out a bit.

An icing that is part butter and part shortening will also work fine, it just isn't all white.

Thanks JoannB for the tip. I will try your idea. The icing just kept pulling apart and I think adding something to it will be perfect-like you said to smooth it out. You are just up I-5 from me-I live in Albany, Oregon. I'm getting ready to head to the Benton County fair to watch my nieces and nephew show their sheep. On Saturday I get to judge. It is so much fun. I look forward to it every year. Thanks again for the suggestion. I am going to try that tomorrow.

Sounds fun. Let me know if I can help.