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Buttercream Roses...need BC recipe 'cause mine's too thin! - Page 2

post #16 of 23
Well, I do know that your icing has to be stifer to make roses. Some tips for the cone part: you can make cones ahead of time with royal icing. These can be made well ahead of time then just pull them out to use. Attach w/buttercream to the nail & pipe. Also, for the cone you can use a hershey kiss as the base. Again attach it to the cone w/buttercream.
post #17 of 23
Whenever I make the Wilton buttercream, I use all Crisco and add butter extract ... every time I've made it, it has been so thick I had to thin it down.
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post #18 of 23
Whenever I make the Wilton buttercream, I use all Crisco and add butter extract ... every time I've made it, it has been so thick I had to thin it down.
New Years Resolution: Don't cook as good, won't gain as much!
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post #19 of 23
For most people, the results are better with the all Crisco recipe for their buttercream roses. After you obtain success with them, you will soon be able to adjust your half butter, half shortening to get good roses but starting out, you are better off with class buttercream.
Here is an air-drying buttercream for making roses and decorations that must sit or rest on the sides of cakes without falling off. Not meant to ice your cake with, just for decorations. It is another option.
Air Drying Buttercream (for decorations only)

1/3 cup water
3 Tbsp. meringue powder

Beat this to a stiff peak, then add:

1/2 cup shortening
5 1/2 cups powdered sugar
1 tsp. clear vanilla
1/4 tsp. almond extract

Whip for 3 minutes. Store well covered.
post #20 of 23
Quote:
Originally Posted by bakersofcakes

Hi! I tried my 2nd attempt at making Buttercream Roses last night--just practice--and the buttercream must be too thin. I pipe the cone & when I pipe the first "petal" (center), the cone starts to tip over! icon_cry.gificon_cry.gificon_cry.gif (Okay, breathe! icon_lol.gif)

Anyway, I make Wilton buttercream (makes 3 cups)
1/2 c. butter
1/2 c. shortening (Crisco)
1 lb. confectioner's sugar (I weigh it in an accurate scale & sift after measuring)
1 tsp. pure vanilla (I don't mind the slight tint)
2 Tbsp. milk or water (I use 2% milk)

Cream butter & shortening; add sugar 1 cup at-a-time. Add vanilla & milk. Beat for a min. or to desired consistency. It doesn't matter whether I use my KA 325 watt or KA hand-held mixer. Oh, yeah, I even tried refrigerating icing, but after one or two roses it was too thin (or soft?)again. Also, the 1st & 2nd roses would flatten some after they "warmed" to room temp.

So, does anyone have a tried & true buttercream recipe that they use for roses?

BTW, the buttercream tutorial says make cone bottom as wide as ring on flower nail. Does that mean the whole top of the flower nail? There are only 3 small dots in the center of my nails. Of course, doesn't the cone (bottom width) depend on the size rose you're wanting to make??? icon_confused.gif Hopefully, someone will understand this because now I'm really confused. icon_lol.gificon_wink.gif

Thanks,
bakersofcakes icon_smile.gif


Not for making roses, but for regular use if your hands are warm and you find this icing hard to work with, increasing the powdered sugar by one cup really helps. I had this problem and now use 5 cups sifted before I measure instead of 4 cups which is pretty well what you get from a pound. I keep it at two tablespoons of unwhipped whipping cream for stiff enough for a stiff buttercream dam, but too stiff for roses.(you can use milk instead of cream) and I think down with about 2 tsp. more milk (I use whole milk) at a time to get the other consistencies of icing. I used to use all whipping cream as liquid but found that this creates more air bubble issues. Also I use 1 1/2 tsp. vanilla now as flavouring, I prefer pure vanilla, so that is what I use.
post #21 of 23
Sounds like the extra merinque is probably what makes that one huh? Squirrelly, do you know how many cups that recipe makes? Is it about the same?
post #22 of 23
Quote:
Originally Posted by cakesbgood

Sounds like the extra merinque is probably what makes that one huh? Squirrelly, do you know how many cups that recipe makes? Is it about the same?


Yes, I think around 3-3.5 cups. I only use it when I am making cakes where the roses have to be on the sides cascading, otherwise I find roses want to plop off, haha! But a lot of people like to use it for all of their rose work.
But the class buttercream usually does work better for new rose makers, for other decorations I find that the half butter, half shortening recipe works just fine.
Oh heck, some people on the site could make roses out of mud, I swear, haha!
Hugs Squirrelly
post #23 of 23
bakersofcakes,
When I make my icing, I reserve some before I add my liquid. It's very very stiff (yes I use the half n half recipe) and I don't have any probs with it when making roses. Then with the rest I continue with adding my liquid (I use evaporated milk) until it's the right consistency for icing the cake.
Hope this helps a little.
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