AHi everyone! This is my first day here so please forgive me if I seem lost! My question is how to stop frosting from sticking to the tip when making hydrangeas? This is he recipe I use for my buttercream 1 cup butter 7 oz mm fluff 1 tsp vanilla 1 cup p sugar.
You need liquid of some kind. It sounds like it's too stiff. I use whipping cream to thin mine out.
AI ended up switching from a 2D to a 1m. That worked. If I try to go back to the 2D I will thin it out. Thanks!