Edna is right; hi ratio shortening makes a difference (w/transfat). I also use butter in my buttercream too. Make sure you use small amounts of icing in the bag (I use the plastic wrap method) so the icing does not break down from the heat of your hand. Use sufficient pressure, and... practice, practice, practice..
LJ,
What is the plastic wrap method? Is that where you put the icing in saran wrap, clip it and put into your icing bag?
Thanks!
Chippi
Hi Chippi... that is exactly it.. Wrap some icing in a piece of plastic wrap and and place that into your pastry bag.. I have hot hands and find that it really helps a lot...
I know its the consistency, but is there a trick to know you are going to get that magic consistency or is it always luck of the humidity in the kitchen? I was hoping someone had a secret.....and why do they sometimes get little broken edges sometimes grrrrr....I love making them, its very soothing to me......except when they are a flop teehee
I used to get those broken edges and my instructor told me I wasn't squeezing hard enough when I piped. I couldn't squeeze any harder so I just thinned my icing SLIGHTLY and it helped.
The other thing that really helped is to add a bit of corn syrup to your icing. It completely alleviated broken tips I was forever getting on my leaves (I couldn't get a pointed leaf to save my life) and those blasted broken edges on my roses! Now when I add just a teaspoon or so of corn syrup to about 2 cups of icing I get the prettiest pointed leaves and much nicer roses.
CakesByLJ, those roses look wonderful. I have been having a hard time with the consistency of my roses, too. I have just been using Crisco. Where is high-ratio shortening sold?
You can find it at the cake decorating supply shop
Thank you for the response!
Whenever I make leaves they seem to break in half by that vein grrrr....its probably that number tip lol
Whenever I make leaves they seem to break in half by that vein grrrr....its probably that number tip lol
Your tip is probably closed too much. Open it up with your flower nail or spatula a bit; and add some piping gel to your icing if it needs thinning.. that should help..
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