I need to make a ton of roses for decorations (like over 100) and was planning on doing it over a few weekends. Some of the finished product is going to be shipped for gifts so I was planning on air-drying the flowers as opposed to freezing them so they will retain their form at room temperature and not smudge during the shipping process. Because of this, I need something that would be stable over at least 2 weeks at room temperature, so I was thinking any type of butter in buttercream wouldn't work. I also don't want them to taste gag-inducingly bad. What do you guys think about the flavor of all-shortening "butter"cream versus that of royal icing? The flowers will be small (think the size of a fingertip.)
I would use royal -- unless you use temperature sensitive packaging -- which really ramps up the price of shipping --
I definitely do not want to pay any more for shipping than necessary, so I will consider that! Thanks!
I have used a crusting b'cream to make air-dried flowers for yrs. You can use this recipe (note the crusting version at the end of the recipe). Just let them sit uncovered at room temp - in a dark cupboard is great - for several days and they should dry just fine. Roses take longer than other flat flowers. Pipe them on a nail covered w/a small sq of wax paper or parchment.
Bad old habit of mine......I didn't completely read your post. All shortening b'cream is fine in certain situations:) Just use a couple of tablespoons of flavoring. Being that you plan to make such small roses it probably will not take but a day (24-36 hrs) for them to dry completely through. As for shipping: Pad 2 layers with much cotton covered w/paper or cloth.