I NEED A GOOD RECIPE FOR MAKING BUTTERCREAM ROSES. I HAVE BEEN USING THE WILTON CLASS ROOM BUTTERCREAM. THIS HAS NOT BEEN WORKING. THE PETALS COME OUT WITH JAGGED EDGES. I POSTED A HOW TO MAKE YOUR ROSES NOT DO THIS ON HERE AND PEOPLE SAID MAYBE I JUST HAD WATER. SO I TRIED EVERYTHING TODAY AND THEY STILL LOOKED AWLFUL. SO I THOUGHT I'D TRY A NEW RECIPE THAT YOU GUYS HAS HAD A GOOD ROSE FROM. ALSO IT WAS HOT IN MY KITCHEN TODAY SO NOT ONLY DID THEY HAVE JAGGED EDGES THEY WERE ALSO WILTED. IF YOU GUYS MAKE YOURS STIFF THEN ALSO USE THE SAME ICING FOR OTHER THINGS COULD YOU TELL ME ALSO HOW MUCH LIQUID I NEED TO THIN IT OUT? THANKS GUYS

I always use the Wilton Buttercream for my roses. Have you tried adding a little piping gel to your icing? It sometimes helps it come out of the bag more smoothly. I think the ratio is 1/8 tsp to each cup of stiff icing. Hope this helps. Sometimes it just takes practice, practice, practice....

You can also add another tablespoon of crisco for every cup of stiff icing. Sometimes the stiff is too dry. Adding water thins it down, but doesn't really fix the problem.

I've always used Wilton's Class Buttercream for my roses.

Misty I had the same problem untill I changed the way I was squeezing the piping bag. Make sure you are squeezing equally with the top and bottom of your hand. Kind of hard to explain, but I focus on applying pressure with my middle finger so that an equal amount of icing is coming out the top of the tip as the bottom.

Not sure if that makes sense, but I had a lot less "aphids in my garden" lol when I did that. Just takes a lot of practice, too!

Diana

I use Toba Garrett's "Buttercream for Roses" recipe all the time and it works great. It also tastes really good. I've had people tell me that they won't eat the roses on bakery cakes because they're so disgustingly sweet, but they love my roses! Here's the recipe:

2 1/4 c. unsalted butter (4 and 1/2 sticks)
1/2 c. vegetable shortening
1 tsp salt
2 tsp vanilla (or other flavoring of choice)
3 lbs 10X sugar
3 tbsp meringue powder
1 tbsp milk or water

Cream the butter and shortening until light, about 4 minutes. Add the salt and vanilla and beat well. Gradually add the sugar, a cup or two at a time. The mixture will be fairly dry. Add the meringue powder and the milk and beat on medium-high for 5-8 minutes or until light and fluffy.

This icing really does make the most beautiful roses, or any other flower for that matter. Give it a try!

Thank you very much. I will use all of your ideas and recipes.