Luvin420Bakin Posted 11 Mar 2012 , 7:03pm
post #1 of

Well I am practicing my buttercream roses and well it would work wonderfully but for some reason the buttercream won't "hold up" it just droops down and by the time I get to making the 5 petals its basically one pile of buttercream. What is going on? Is there a certain type of buttercream I should use to make the flowers?

4 replies
Unlimited Posted 11 Mar 2012 , 8:39pm
post #2 of

It needs to be stiffadd powdered sugar.

cakelady2266 Posted 11 Mar 2012 , 10:40pm
post #3 of

It needs to be stiff. Stiff like this, is you squirt some icing in your hand and rolled it around it would form a ball and not be sticky. But not so hard or stiff you can't squeeze it out of a bag.

Add more powdered sugar to the icing. If the edges of the petals get ragged add a little shortening. But no liquid.

It's a trial and error process. Hang in there.

Luvin420Bakin Posted 12 Mar 2012 , 12:23pm
post #4 of

Thanks I added some but not enough I guess. Will practice more in a little bit.

GeorgiaC Posted 12 Mar 2012 , 9:00pm
post #5 of

Cakelady, That's an interesting concept of how to explain what stiff icing is. I'll have to remember that "check."

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