im new to piping and have just got my 1M nozzle - yay!

the problem iv got is my buttercream isnt upto scratch lol. tbh it is a basic recipe of stork, icing sugar & vanilla essence....

so i was hoping somebody might be able to help me out! what ingredients(british) do i need to make the b/c stiff & keep its shape? im wanting to do roses, and the classic b/c piped swirl on a cupcake.

thanks in advance x

I use a very simple recipe but it works every time.

160g butter ( I wouldn't use margarine...hate the taste)
320g icing sugar
2tsp vanilla extract
1-1.5 tbsp milk


Put the butter in your mixer, and start to add the icing sugar. About halfway through put in the vanilla then the rest of the sugar. Add the milk if the buttercream is too stiff.

You can substitute 50g cocoa and 270g icing sugar for chocolate buttercream.

I use it for swirls and roses all the time. There are a few in my photos.

Just to second that I use butter and not stork as well, I find the stork makes it too soft and it doesn't hold as well, so maybe try that.

For roses to hold their shape, just add more sugar for a stiffer consistency.

just wanted to say hello to JaJay because I am down the road in Cosham. I always used Tesco's Value Butter it so much better than stork and even better than some of the more expensive butters. Lurpak is good and brings out a whiter butter if you are not going to colour it.

Kelbag

thanks all, seems iv been doin it right, apart from stork! i thought it would be more a complex recipe. will giv butter ago instead

kelbag, hav pm'd u x

Just curious...I am from across the pond...what exactly is "stork"?

Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but

Stork is margarine which is basically vegetable fat based butter but not White like crisco.

Can I ask where you got your 1m tip from?

jajay

I use Trex alot of the time instead of butter as it contains less water so gives a firmer type of buttercream and no-one has ever noticed the difference.

It's great when making chocolate or baileys frosting

Oh I don't know, my husband is british and..... OK I should probably stop there

Quote:

Originally Posted by Rosiepan

Quote:

Originally Posted by sillywabbitz

Am I the only one who took the 2nd part of her subject line as just a little bit risque! I like my men British too but

LOL! probably the only thing stiff and British is upper lips.

I guess my mind isn't wired the same -- when I thought about "british icing" I thought "are you kidding? It's royal icing and it dries hard as a rock!!" I still don't understand why people want to ice a cake in a medium that requires a chainsaw to cut the cake though...

haha, oops! i did mean the buttercream, honestly! altho, that is a must with a man too


i got my 1M tip from ebay £7 delivered.


where can i get trex? iv heard this is better than marg, and it give a white buttercream, rather than a yellow one? x

ah thank you typical, i shop in asda!! probably why iv never seen it, expect asda is the only place that doesnt sell it! x

Any supermarket in the butter aisle next to where the stork would be. It is a White box. It's a bit gross though, I use butter personally.

Me as well, I know alot of people use 'shortening' to make buttercream with, but I think the name says it all. Nothing can beat the pure indulgence of all butter buttercream..... saying that I've never tried to make buttercream with T-Rex or even taste it, but just something puts me off... just my opinion

looks like i hav some experimenting to do!

thanks all x