I'm making a cake that has garland with lattice work. I tried buttercream but the icing seems heavy and bends then breaks. Should I be using royal icing instead of buttercream?????? I need some advice!!!!!
Thanks so much.
Try putting a little corn syrup in your buttercream. It gives a little more elasticity and alleviates some of the breaking.
For 4 cups of icing, I'd put maybe 2 T. of corn syrup in and mix well, then do your piping.
I think royal icing, after drying hard, would be very unappetizing to eat, but that's just me. Other people might not mind it. The other option might be to use a whipped icing or a meringue-based buttercream. They're lighter and fluffier and would pipe easily.
Thanks for your advise, I'll give it a try.