My icing buttercream is quite soft (lots of butter) and doesn't crust.
I've been trying a few new recipes to find a great sturdy icing to pipe flowers with.
I tried Joshua John Russell's recipe....2 cups shortening to a pound of sugar....pipes well but it takes a couple hours to get them frozen before handling them.
I tried Chef Alan Tetreault's recipe (https://www.globalsugarart.com/buttercream-recipe-for-flowers.html) and liked it too....but it's still not exactly what I want.
Anyone want to share their tried and true recipe for flower piping buttercream?
i've never understood using the high percentage of fat to sugar in some abc's -- I went with Colette's icing recipe --
2# 10x sugar
I cup butter
1/2 cup milk, (I often use cream)
salt, flavoring, makes 6 cups
I love Swiss meringue buttercream for everything, personally!