I assume you're speaking of buttercream. Use your recipe if you like the flavor. Just make sure it is a hint on the stiff side, about half way between medium to stiff. This has been my experience.
I use a separate recipe from my traditional buttercream and it tastes fine. Use 1/2 cup shortening, 3 cups powdered sugar, drops of water (enough to make it creamy yet stiff), and 1 teaspoon vanilla flavoring. If you set them out a while they will get stiff. Hope that helps!
Does anyone have a great recipe that will make beautiful and great tasting roses?
I always use this recipe for roses, I always get a great consistancy, and it firms of "crusts" perfectly for making roses:
http://www.cakecentral.com/cake_recipe-1597-Crusting_ButterCream_Faux_Fondant_II.html
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