Is Buttery Buttercream Supposed To Be So...
Baking By SpringFlour Updated 17 Oct 2007 , 1:06pm by eatdessert1st
creamy? Yes, I've been living in the dark ages and have only just made buttercream with real butter. The consistency was so different...very creamy. Is there some trick to making it? I used half crisco and half butter in the recipe. I could not get my roses to turn out at all. It was too thin, so I added so much powdered sugar (in stages) and it ended up the consistency of playdough! I just couldn't get it right. Was I just having an off day, or is it the butter? I'll try butter again if you all tell me you have no trouble with it. I've always stuck to using just crisco because it is predictable and I can work with it well. I've never had any complaints about the flavor.
What is your recipe? Is it an Italian or Swiss Meringue base? Or just butter and 10x? I've never had luck making flowers w/ a butter base icing. I usually use mmf.
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