I recently discovered the italian buttercream frosting which is fabulous, however, I read that this frosting is great to make flowers. I attempted flowers and they did not keep their shape (as if the frosting was too thin) I was able to make a nice boarder but not flowers. Any suggestions or should I use a heavier buttercream for flowers? Thanks
Hmmmm. Not sure what happened with your batch. I make IMBC exclusively and have no problems using it for flowers (both drop and roses). If it was too soft, then that means it was too warm. Also, you may not have had enough butter in it. If it keeps giving you trouble, try mixing in a little of the American style BC (ps & shortening). I have to do that to help "stabilize" it sometimes if it's really warm out and I know the cake will be out for a good while (summers in GA are hot!).