I don't even know why I am needing to write this today...after doing cakes for 15 years you would think I can think...but I can't....I figured this pregnancy has just taken over the brain...

I made some beautiful purple buttercream....I need it a little thicker without sweetening it....how do I stiffen my BC so I can make some beautiful roses?!?!??

Thank you so much in advance....I just cannot think with this nausea today....

Stir in a tiny bit of corn starch and let it sit for awhile. If you still need it firmer, repeat. Important to let it sit...gives it time to absorb.

Will it affect the flavor at all??? (I was thinking meringue powder but I am all out)

Corn starch has a neutral flavor. It may interfere with the texture, tho. So use baby amts until you get your desired consistency.

I'd add more powdered sugar.

I always add a little powdered sugar until I get the consistency I need.

She didn't want it any sweeter. CC in the future if you find the sweetness to be a bit cloying, try adding a bit of salt. I use butter flavored popcorn salt as it blends into all that fat without leaving a gritty texture.

I've never understood the "making it sweeter" thing. It's all sugar. Add sugar to sugar and it tastes like sugar.

If I need a stiffer icing, I add more sugar and it doesn't affect the taste.

Just gotta clock in on this one. It's frosting.....it's cake.....don't like sweet? Eat a french fry.

I've heard that lemon juice cuts the sweetness some.