I'm just a hobby baker, but when I made my cakes with brush embroidery I just used the same buttercream that I used to cover the cake with. They were covered in fondant, it may make a difference if you are strictly covering in buttercream though, but unfortunately I can't answer for that situation as I have only done the brush embroidery on fondant using buttercream.
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I'm just a hobby baker, but when I made my cakes with brush embroidery I just used the same buttercream that I used to cover the cake with. They were covered in fondant, it may make a difference if you are strictly covering in buttercream though, but unfortunately I can't answer for that situation as I have only done the brush embroidery on fondant using buttercream.
Thanks Rudd....Did you add anything to the buttercream? I've heard about adding a bit of corn syrup to give it a little elasticity and prevent it from tearing. Did your's tear at all while you were piping?
ABehold, this is my super dreamy RI recipe. It is perfect for everything from brush embroidery to covering cookies.
2.25 pounds powdered sugar (sifted) 1/3 cup meringue powder 6 oz water (if adding vanilla include that liquid in here) 2 tbsp light corn syrup
Put all ingredients in a stand mixer and mix on low for 8 mins.
This will produce a thick consistency RI. Adjust from this point to suit your needs :)
Actually I didn't add anything to the buttercream, just used the straight out of the bowl of buttercream I frosted the cake with. The beauty of brush embroidery is that it is easy to correct any "mistakes" you might make by piping over or smoothing it out with your paintbrush. Mine may not be as professional as some, but I was pleased with the look. Here is a close up pic of one the cakes I did using straight buttercream. My piping skills aren't that great, but the brush effect kind of makes up for it, lol. Keep in mind this is only the second cake I've done with this effect also.
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Original message sent by lanawith
Behold, this is my super dreamy RI recipe. It is perfect for everything from brush embroidery to covering cookies.
2.25 pounds powdered sugar (sifted) 1/3 cup meringue powder 6 oz water (if adding vanilla include that liquid in here) 2 tbsp light corn syrup
Put all ingredients in a stand mixer and mix on low for 8 mins.
This will produce a thick consistency RI. Adjust from this point to suit your needs :)
How hard does this dry? I've been trying to find one that doesn't get too hard to flood my cookies with
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Original message sent by lanawith
Behold, this is my super dreamy RI recipe. It is perfect for everything from brush embroidery to covering cookies.
2.25 pounds powdered sugar (sifted) 1/3 cup meringue powder 6 oz water (if adding vanilla include that liquid in here) 2 tbsp light corn syrup
Put all ingredients in a stand mixer and mix on low for 8 mins.
This will produce a thick consistency RI. Adjust from this point to suit your needs :)
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Original message sent by Rudd
Actually I didn't add anything to the buttercream, just used the straight out of the bowl of buttercream I frosted the cake with. The beauty of brush embroidery is that it is easy to correct any "mistakes" you might make by piping over or smoothing it out with your paintbrush. Mine may not be as professional as some, but I was pleased with the look. Here is a close up pic of one the cakes I did using straight buttercream. My piping skills aren't that great, but the brush effect kind of makes up for it, lol. Keep in mind this is only the second cake I've done with this effect also.
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It does dry hard but has a nice working time, I think. I use it to decorate my cookies. I've attached an example of cookies I have made using this recipe.
lanawith, those cookies are wonderful. So well done! I've yet to be successful with the brush embroidery and appreciate yours.
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Original message sent by Siany01
For RI you would add a small amount of piping gel to the RI to give it the elasticity you need to be able to brush with it without it breaking.
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