Well I am practicing my buttercream roses and well it would work wonderfully but for some reason the buttercream won't "hold up" it just droops down and by the time I get to making the 5 petals its basically one pile of buttercream. What is going on? Is there a certain type of buttercream I should use to make the flowers?
It needs to be stiffadd powdered sugar.
It needs to be stiff. Stiff like this, is you squirt some icing in your hand and rolled it around it would form a ball and not be sticky. But not so hard or stiff you can't squeeze it out of a bag.
Add more powdered sugar to the icing. If the edges of the petals get ragged add a little shortening. But no liquid.
It's a trial and error process. Hang in there.
Thanks I added some but not enough I guess. Will practice more in a little bit.
Cakelady, That's an interesting concept of how to explain what stiff icing is. I'll have to remember that "check."