Better Buttercream For Decorations?
Decorating By Wandootie Updated 19 May 2005 , 1:06pm by Wandootie
Hi guys!
I have literally fallen in love with Dawn's buttercream. I have used it now on the past five cakes that I have made and have gotten great comments on the taste. I have been totally honest with everyone and told them that the recipe was not mine.
Anyway, my question...is there a way to make her icing a little stiffer for decorating without sacrificing the taste? I have been taking decorating classes and doodling at home with it. I know that it works great right out of the fridge, but after a little bit, it gets very soft and almost impossible to hold a design. I have also tried adding extra sugar to the mix, but it dosen't seem to help. My hands are warm, too, which dosen't help the matter.
I had to make roses last Sunday to let them air dry for class on Tuesday. They did keep their shape, but were still very soft when trying to place on the cake.
I live in upstate South Carolina where it's warm and humid. Could adding meriange powder help?
Any help would be greatly appreciated.
Wandootie
Cake Greetings! Dawn has two recipes for icing, one for decorating (roses, etc.), one for icing. If you need the one for decorations, I'll be more than happy to forward it to you! Have a good one!
Prettytoya
Here is Dawn's recipe for decorating (roses). Have a good one!
For Roses
2 Cups Shortening
1 Stick Butter
2 lbs Sugar
2T Flavoring
I can only seem to find the buttercream recipe for transfers, is there a different one everyone is talking about, or is that the right one?
hi calejo! no, that is the right now.. its awesome! i love it!
I have been totally honest with everyone and told them that the recipe was not mine.
I wouldn't sweat this. Dawn shared this BC recipe with us over at Wilton a while back. She originally got it from that cake board.net Not sure who over there came up with it though.
Anyway, my question...is there a way to make her icing a little stiffer for decorating without sacrificing the taste?
If you leave out one stick of butter and add in 1 tsp of butter flavoring you'll get a BC that tastes great and handles better. It will also stay whiter. You can use this too frost the cake and make the decorations.
1 stick= 1/2 cup or 125ml...as for weight (grams or ounces)....maybe someone else can convert it! 
Math...yuck!
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