Can anyone tell me WHY my buttercream roses are not right. The consistency of the icing is great, they hold their shape perfectly but I can't get the tops of my pedals to be smooth instead of jagged. It's driving me crazy! I've put syrup in them I've added a little bit of water and they still come out jagged. Can anybody tell me what to do I've got tons of icing made and I don't want to have to throw it out and start over.
open the narrow tip of the tube a bit with a butter knife or something
don't hate me for saying this -- is the tip perfectly clean? I mean the only way I know to ask that is because sometimes there's old icing in some of my rose tubes that has to be scraped out with a long pin -- and is your confectioner's sugar pure cane sugar?? is your buttercream -- I know you put stuff in it to thin it -- but is your buttercream a little grainy?
if there are lumps in your icing it will clog the tube
I use a pearl head pin to clean out the tube as I pipe too -- you can sweep it around in there without dismantling the whole piping bag -- pearl head pin like they use for banquet skirting --
Its pure sugar and crisco only. I don't clean at it between Every Rose when I'm making them in succession but they are clean when I start. No I don't take offense. I appreciate your help. I think it's dry. It looks dry. Is not Lumpy and I use a big stand mixer. maybe it's my recipe. I went back and added even more water and it seemed to have helped a little. This is actually just my practice icing but I want to get them right. Thank you so much for all your help. I'm going to try everything you said.
I have this exact problem. My friend thought me how to make roses with canned icing from the store and those were beautiful, when I tried with my own buttercream (half butter half crisco) I always get jagged edges. I can make a pretty carnation, but no rose! If I use the large side of the tip up they turn out okay just super fat and I really dislike that kind of look. Let me know if you find how to fix this problem! I would love to be able to make roses.
Honey, I strive for my roses to have jagged edges! I think that makes them look more real. If we could see a pic of them maybe we would have different suggestions. The one other thing that might be contributing is the recipe/icing. Maybe you need just a tiny bit more shortening added. You want the icing creamy as opposed to thinner so don't use a liquid.
I ended up adding more water. The icing was dry. After all the karo I added it was still obviously very dry. So I added even more water, little too thin, put another spoonful of powdered sugar in it and it was just right. And I made roses. I don't like the jagged edges on my roses. I don't think they look real. I want smooth pretty ones. I know next time I make that buttercream recipe I will definitely have to add more milk than called for. Thanks everyone for all your help.
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