I would like to try something different on frosting this time.
I would like to try making an Italian buttercream. My question is ... is it stiff enough and does it hold up to doing rosettes . Does it perform like a butter/ crisco buttercream.
thanks ,
Wendy

I've done rosettes with Italian buttercream many times, so yes.

In what way did you mean "performing like a butter/crisco buttercream?

I find that it is easier to smooth/work with IMBC, but that's just me and there are others who probably prefer the american buttercream.

I guess it's different for everyone. Just try it out and see what you think

Wendy,

It can do everything that regular buttercream does. It just doesn't crust. It's all butter so it softens more quickly than the Crisco icing. You just need to put it in a tray of ice or put it in the fridge if it gets too soft.

Thanks for replies,

Hi Annie,

I was going to decorate the giant cupcakes and wanted to try a new buttercream.
Do you lightly frost the top of the cupcake before applying the rosettes so they stick to the cupcake?

I've only made one kind of buttercream equal parts crisco and butter. I really like this recipe and it crusts and is stable. Just was wondering if this would work for the rosettes and especially as the rosettes will be at an angle on the cupcake. (No falling off )

Thanks ,
Wendy

check out crumb boss. She uses Swiss meringue buttercream but add shortening in place of some of the butter. I'm assuming you could do the same for IMBC if your concerned about the stability.

Some people on here , make american b/ c and then imbc and mix the two. they say it is great and taste great. I do make crumbboss recipe , i really like that one too. some people use shortening and butter in their imbc and smbc. I,ve seen it all on this site!!! lol!!