Hello CakeCentral Community!

     I'm new to the baking/decorating world, and I was wondering if anyone could help me out with a "battle of the buttercreams" question.

Which is better for buttercream flowers: SMBC or ABC? Why??

Oh that's another good question: Buttercream flowers: chill, freeze, or leave out to air dry???

I ask this because I've heard ofa  key term called of "crusting".

But when I made my ABC flowers for the first time, they didn't come out as "creamy" of a texture as i hoped for. As I piped the petals it wasn't as smooth of a flow of buttercream, if that makes any sense. I am not sure where I went wrong but I think maybe I added too much sugar? I used 250g butter to 500-600g of icing sugar. I saw that I could of corrected this by adding milk..but I thought the whole point of flowers was to have a stiff consistency? BUT I will say this, they are great to leave out and air dry for days.

I am about to embark on making my first SMBC flowers in a couple hours and hope it goes well! I'm not sure if it creates a crusting texture though. Nor whether to leave in the fridge or to leave out to air dry.

THANKS EVERYONE!  

I like air-dried American buttercream.

For a creamier texture, you can correct it by adding more shortening.