I am taking classes now, and can't get my rose petals to stop tearing, ripping, and creating jagged edges. Even when mixing the frosting I can see the little air pockets, bubbles, tears, etc. as the frosting is pulled. I use the traditional Wilton recipe, and have also used half butter.

There must be a smooth recipe that works wonderfully for creating buttercream roses. Please share the recipe! Also, how long can the frosting be left out at room temperature for?

Thank you!

If it does not have butter, the frosting is 'safe' covered tightly on the counter for possibly weeks, unless it dries out.

To help with the rose texture, you need a bit softer icing. You can add some corn syrup and stir with a spatula to help reduce the bubbles.

Here's my recipe:

Hope this helps

This is how I do mine. It just depends on which method you like, but I couldn't make decent roses at all until I saw this....... you use a pretzel rod!

http://www.youtube.com/watch?v=I1x2pkILr_g&feature=related

serious_cakes and mjballinger, your videos are really good. enjoyed them. i,m pretty good at making roses also. i teach them at michaels through the wilton classes. of course , i can,t teach them on a stick , but know how . i have to show them on the nail etc. anyway, loved both of yours also. thanks for showing them.

check out sugar shack video on you tube

it did wonders for my butter cream.

if my link doesn't work then search

making a batch of buttercream by sugar shack

Serious_Cakes
You work really fast once you get warmed up. lol
I have never tried making roses like that. I must put that on my "things to do" list.

Hee hee, no way, I'm Super Caker! I'd show you my cape but it's at the dry cleaners

I like to use SMBC for roses...it is smooth as silk...the colours are mellow and it gives the most beautiful roses IMHO...
I did some floral cupcakes a while back...I didn't like the ragged edges on the usual bc so when I tried SMBC for them, I was so surprised and pleased...
HTH

Serious_Cakes,
The video you gave was awesome, but I was wondering if you use the butter, does it make your icing, when finished, a yellow color? It looked like that on the video. If so, how do you get a pure white icing?

The lighting is not good in my kitchen so even though this recipe turns out a nice white color, it does not show in my film. You can see in *some* of my pictures that it is almost white, a little closer to ivory but not yellow. The longer you beat the butter, the lighter it becomes.

Thanks! I will try your recipe for my next cake. I have been using the Wilton recipe ever since I started decorating cakes, but I am tired of it, plus I always get bubbles. The reason for that may be because I use the whisk attachment on my Kitchenaid-next time I will use the attachment you use and see how I do!

Lol- I tried your method too! I did like it but once I tried piping on a cake that was it

I don't think I worded my original message well. The YouTube video is not me, or my method ~ it's just one that I found and learned to do it that way.
Just didn't want to take credit for something that's not mine!

No, not your wording, I made an assumption, and you know what they say when you assume things

Serious_cakes: do you cover your cakes with this icing as well? do they have to be refridgerated due to cream and butter? Do you have trouble tinting it with the butter?

Yep, it's all the same frosting, just a little thicker for the roses. Does not need to be refrigerated, the sugar to fat ratio acts as a preservative. And if you look at my cakes, you can see I have no trouble tinting

Sugar Shack. Thank's for that video. I'll have to watch it again and again. My icing always is FULL of air. It makes it really difficult to ice smoothly.

I only use Sugar Shak's recipe. It is without a doubt the best buttercream recipe I've ever used. It makes beautiful flower, Smooth as silk finish on your cakes and the taste is great

Serious Cakes, would you mind sharing the buttercream recipe you used for this video? Im about to start a cake that the person requested 75 roses...itd be nice to have  a realiable recipe to work with

https://goo.gl/photos/mczSimTtpJ9VGrwPA

Let me know if that link doesn't work, I'm trying to post from my phone :)