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