The Wilton rose has eluded me for a while now, but I am determined to learn how to do it! My course 3 instructor made a comment about the recipe for Wilton bc and said that what they refer to as "stiff" consistency is really too stiff to do roses. How do I know what the right consistency is to do roses?
I, too, am desperate to know the secret to those roses! I'll be watching.....
Not sure, but here's a bump
I've found that there is a really fine line between too stiff and not stiff enough for piping perfect roses. You want the petals to stand up, but not tear at the edges.
I don't make all Crisco class buttercream - I use half butter and half Crisco. This makes a slightly less stiff consistency at full strength than all Crisco buttercream, and it's very nice for roses.
I have been trying IMBC and Duff's Buttercream recently. They are lovely for making roses! Very smooth and nice edges.
I think once you get a batch the right consistency, you'll be able to more easily tell when mixing when it's just right. Add any liquid in very small amounts until you get it right.
My Wilton instructor said to put your spatula in the center of the icing, and if it will stand alone, it is stiff enough........
If you feel that your hand is about to drop off your arm as your trying to squeeze, it's too stiff.
All kidding aside, the spatula in the center of the icing is a good indication but, it might be too stff at that. All you can do is by trial and error. It depends on how much YOU can squeeze. Try not to fill your bag too much, 1/2 a bag may be too much. Just keep adding water to your frosting ( a few drops at a time) to get the consistency you need.
My Wilton instructor told us that if you can roll a little ball of icing in your hands w/out it sticking, that is stiff.
That being said, I threw out the notion of making roses with thick consistency icing pretty much as soon as I tried it. I make my roses with medium consistency icing and have much better luck - look better with smoother edges. I make it just thick enough so the petals don't droop (and I use a Hershey's kiss for the base - don't have to make any "stiff" icing for an icing base, the kisses won't droop on you!). HTH!
I usually get mine really stiff and then add about a tblsp. of corn syrup or piping gel to the icing and that keeps the edges of the rose petals from looking jagged or ripped!
I am a Wilton instructor. I always tell my students this....When making stiff for roses look for this. Use the spatula method-in a bowl of ''stiff'' stick spatula in the center and wiggle the bowl in all direction. If it doesn't move it is a stiff. But with the way it could be too stiff and not know it till you tried to pipe it. Or... While in the blend/stir the frosting. Then tap the frosting witha clean finger. If there is no reidue on your finger it is too stiff. Or...If all else fails look for the consistency of freshly made peanutbutter.
I hate to say it, but it is a trial and error type of thing. But once you get the right consistency once you'll know. I don't know if I helped or confussed you more. Good luck!!
Chrisi you gave the best answer! thx
where can i find duff's b/c recipe, I would like to try it. so does adding corn syrup not change the taste of the b/c?
I was always told to take the spatula and tap the frosting. If it forms a peak that is straight up and down, then that is stiff. So medium the peak should curve over a bit. and for thin the peak should curve a lot.