I have always used the Wilton recipe for buttercream but when I make flowers like roses and drop flowers, the icing seems to break around the edges. Like, the edges of the petals aren't smooth. I believe my icing is the right consistency. If it's any softer, my rose petals won't stay up. Does anyone have any tips? This seems to be a consistent problem and I don't like the way the flowers look. Help!!
Try another BC recipe. There are several good ones on here. I only used the Wilton one for years, then I discovered there are much better ones out there. Especially ones that taste much better. I use one with Mashmallow creme. But try others and see what works best.
I must say. I don't even try to make roses anymore. Mine always looked like cabbages. I tried and tried but could never master the technique.
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