I Need A Bc Icing Recipe For Roses, Borders And Flowers That
Decorating By CrystalsCakes5 Updated 19 May 2006 , 1:48pm by mbasic
Im having a problem with my BC icing not holding shape and not making my Roses and other flowers. The consistency seems to thin. I followed the Wilton Class Buttercream recipe in the Course 1 book, except we didnt add the flavorings or the meringue powder.
I have since added about 2 more cups of conf. sugar and when I go to practice the rose or other designs on the practice boards the icing just seems way to thin. 
hope yall can see what I am asking.
Is there a better recipe than this or do I really need to add alot more sugar or is there something else that is better to add.
Thank you for your help.[/b]
Anybody out there got anything to share?
Please. Thank you.
You know, your hands may be too hot. That's what happened with mine. I had to keep an icepack nearby to cool my hands down.
Rachel
I know you probly think this might be stupid but make sure you are using the correct amounts of water. This is a fool proof recipe and should be fine when followed. Are you somewhere its really hot? Also check the tip angle are you holding it right? If you know you are following the recipe to a T then back off on your water. Good Luck
1 cup shortning
1 teaspoon flavoring
2 tablespoons water
1 pound of pure cane sugar
1 tablespoon Meringue Powder
Thanks for you alls feedback.
I live in N.C. its not very hot here yet. It is a little muggy. But I do put off alot of body heat.
My husband says I feel like an instant heater.
psurrette,
pure cane sugar is not conf. sugar right?
I saw this happen in my Wilton I class. The student used organic powdered sugar instead of pure cane. I am somewhat successful with beet sugar (local wallyworld brand -- they do not carry cane powdered sugar) but I have the best success with pure cane sugar. HTH
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