My buttercream roses have jagged edges, should I thin my buttercream? It doesn't seem too thick?
If it were me I would thin it with a teaspoon of water at a time until it's the right consistency.
You can add a little piping gel to your buttercream. It helps smooth the frosting without thinning it too much. Try about 1/4 to 1/2 a teaspoon and see if it helps.
can you use piping gel with all types of bc?
I've used it with the Wilton "Class Buttercream" recipe and the classic buttercream (1/2 stick butter, 1/2 stick shortening), with no ill effects to either.
Duplicate post, please also see: