I was trying to make the Poinsettia cupcakes but the tips of each leaf broke off about half way. I used Wilton's medium consistency recipe in the beginning, then thinned it out. I had the problem with both. Also, there seemed to be a lot of air bubbles in the frosting, was it whipped to fast or too long? HELP Please!
You might have incorporated too much air. You can try stirring your butter cream with a spoon or spatula to see if it breaks up the air bubbles. I also think you might need stiffer butter cream to make a poinsettia. Sometimes I add a bit of corn syrup to make the buttercream flow better.
Hope this helps.
What tip # are you using? If a Wilton 65 thru 70 Have you 'opened' the tip? If there are bubbles in the icing, take a knife, cake spatula OR wire wisk & stir the icing (a bit on the slow side) in a figure 8.
You really don't need to thin the icing very much to get a good leaf - *especially* if you use tip 350 or 352.
I agree, you need a stiffer icing and sometimes it helps to twist the ends to prevent breakage - twist the end of the icing stream as you reach the point.