Writing With Buttercream

Decorating By cms2 Updated 16 May 2009 , 4:31pm by Peachshortcake

cms2 Posted 15 May 2009 , 2:43pm
post #1 of 9

What do you use to thin down your buttercream for writing? Any other tips for writing with buttercream?

I use sugar shack's buttercream recipe but do 99% of my writing with black chocolate icing. I need to figure this out as I can't keep doing black writing for everything.

Thanks!! icon_smile.gif

8 replies
jamiekwebb Posted 15 May 2009 , 2:51pm
post #2 of 9

I don't thin mine but I would think that if you need to you would want to use milk.

finnsimm Posted 15 May 2009 , 2:59pm
post #3 of 9

I thin my buttercream icing out with corn syrup for writing. It works to help prevent breakage.

all4cake Posted 15 May 2009 , 3:00pm
post #4 of 9

or corn syrup or piping gel...

cms2 Posted 15 May 2009 , 4:14pm
post #5 of 9

Thank you! I hadn't thought of using corn syrup.

You guys are the best! thumbs_up.gifthumbs_up.gif

cupcakemkr Posted 15 May 2009 , 7:35pm
post #6 of 9

and how thin do you thin it out to?

all4cake Posted 15 May 2009 , 9:43pm
post #7 of 9

I think the thinnest really varies from person to person I would start with 1 Tblsp per 1 cup of stiff b/c. Those with a brawnier grip may not want to thin their's down as much as someone with a more delicate grip.

JCE62108 Posted 15 May 2009 , 10:57pm
post #8 of 9

I always have simple syrup on hand and I use that, but I think corn syrup probably works the same way. Its good for stringwork too.

Peachshortcake Posted 16 May 2009 , 4:31pm
post #9 of 9

I use water and a touch of corn syrup

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