Do you add MP to your buttercream? I read that it makes it more stiff?? Will it be hard though? How much do you add?

Also when you make roses for a cake do you use BC with MP or royal icing???

Thanks so much

i use to use mp in my buttercream but started using sugarshacks method which doesn't use mp and it still crusts. so, im not really sure what it's for.

what about flowers for the cakes? what do u use

Merengue powder acts like a stabilizer
Edna..

Meringue Powder is not for crusting but to bring stability to the icing and keep colors from bleeding. I use it both bc and ri.

About how much do you put in-

I have been using 1 stick butter, 1/2 c. shortening and 2 pounds PS-
How much MP Should I add to stabilize???

meringue powder is used in bc to make it more stable just like everyone else said and as for what you use to make flowers/roses for the cake,you could use either bc or royal icing depending on your preference
if you were to use bc,just make sure its a stiff consistency but personally i till this day have not mastered a bc rose and find that its much easier to make them out of ri when they are needed on a cake
[that is just my inexperience with them,i know soo many talented decorators here such as serious cakes and indydebi who use buttercream for just about anything!]
hth

Thanks Edna...and if I want to make royal iccing flowers to make ahead and store...i should make a thick royal icicng...???

Not too thick, medium consistency. If too thick it wont come out of the tip, or it will be to hard to press. If too thin, your roses will melt. So add water with caution.
Edna