Still Can’T Get Stiff Buttercream

Decorating By HNZ1979 Updated 11 Jul 2019 , 4:32pm by jchuck

HNZ1979 Cake Central Cake Decorator Profile
HNZ1979 Posted 11 Jul 2019 , 12:39am
post #1 of 5

Today I tried yet again to pipe buttercream roses. I followed the Wilton Recipe exactly. It was still way too soft. I added powdered sugar twice, still way to soft. I had refrigerated the buttercream as well before piping.

My roses looked more like carnations because the petals don’t stay erect. They flop before I can even finish piping one. I live in Missouri and it’s humid here and my kitchen is warm after I bake but I was running max AC. Now the buttercream was perfect for doing rosettes and other piping. What recipe will actually make a stiff buttercream that does not use egg whites and stay stiff!? Do I need to move to all shortening

4 replies
MBalaska Cake Central Cake Decorator Profile
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 11 Jul 2019 , 9:35am
post #3 of 5

add cornstarch

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 11 Jul 2019 , 9:36am
post #4 of 5

cut the liquid and don’t be bashful with the cornstarch

jchuck Cake Central Cake Decorator Profile
jchuck Posted 11 Jul 2019 , 4:32pm
post #5 of 5

When I piped roses, about 100 years ago, I was taught to make the Wilton recipe + one recipe for royal icing (4 oz pasteurized egg whites or meringue powder) combined. Medium consistency. But I’ve also piped roses all Wilton buttercream recipe. Do you have “hot hands”?? People who do, the icing in the bag becomes very soft, very fast.

Quote by @%username% on %date%