I made a batch of bettercreme and the taste is really good but I had a terrible time trying to make some roses .. I do live in Florida and it is terribly hot and humid so I'm assuming geography is my problem but thought I'd ask and see if anyone else has had the same problem .. if so, it may be the butter that is causing the extreme softness .. or even my "hot hands"? Any thoughts on this?
How about Fondant.. it takes heat a lot better than buttercream..
I would say geography is not on your side. I recommend you use the cloth bags or the featherlite from wilton...I have heard that hand temp plays a big role in how things turn out and the disposable bags are affected by hand temperature. You could also stiffin your icing a bit. Buttercream does not do well in warmer climates! I hope this helps! Happy decorating! 
I live in LA. and I use Crisco for my buttercream due to the heat and humidity. Also, the icing has to be stiff consistency or it melts as I pipe out the rose. You might try making them a night when it's a "little cooler" Yeah, right! our weather is about the same weather as FL. so I know what you are experiencing. I love to make roses any time of the year except during the summer months.
I live in southwest Georgia. We've been having that problem too. My mom and I kept the icing cooling and used several bags. We made the centers first.... changing bags ever so often..... then piped on the 3 petal rounds... let them set, then each layer.. took some time but it worked.
prettycake ~ your fondant roses are absolutley gorgeous!
I tried making roses the other day{just trying to perfect my technique}and it melted I guess it was not a good time to try using half butter in my bc. oh and I guess being in georgia and in august did not help either!!
) Thanks everyone for your input .. I guess I'll have to wait until winter and make lots of roses and freeze them .. I just don't have much of a taste for all cricso buttercreme .. ugh!!
Mala .. I live in a small town named Crestview .. about 60 miles east of Pensacola .. or for us Floridian's .. Hurricane Ivan territory!!
The heat and humidity must have an effect on the buttercream! I'm in central Texas and yesterday I was practicing roses. By the fourth one, they were melting! And this buttercream was already chilled... I guess that's what happens when it's still 115 degrees outside...
I made a batch of bettercreme and the taste is really good but I had a terrible time trying to make some roses .. I do live in Florida and it is terribly hot and humid so I'm assuming geography is my problem but thought I'd ask and see if anyone else has had the same problem .. if so, it may be the butter that is causing the extreme softness .. or even my "hot hands"? Any thoughts on this?
Ok I am confused, are you asking about bEttercreme or bUttercreme?
I will try to address both icings:
bEttercreme-It needs to stay fairly cold b/c as it warms up it gets air bubbles/pockets in it and makes it hard to pipe smoothly. So you may need to be putting it in the fridge often to keep it cool and smooth. this icing is softer in general than bUttercreme so you do need to take that into consideration when working with it-usually the colder it is the easier it is to work with (just don't leave it in the freezer for a long time then try to work with it or it can be a pain the rear)
bUttercreme- This one will depend on what your problem is. Is it just to soft and not holding its shape? You may need to make a stiffer consistancy or put it in the fridge for a bit to firm up when it gets soft (just not to long or it will be to hard to work with) If you don't like the taste of the all crisco buttercreme then I would only use this recipe for roses then you can use another one for your other decorations and to ice the cake in. If this wasn't the problem you are having (consistancy issues) let us know so we can address it... although I think you already have some great advice above for bUttercreme
HTH
Leily
The question was about bETTERcreme .. and I did notice that if I put my bag back in the fridge and let it cool the roses turned out a little better but once it started warming it didn't take long until it was too soft.
Actually, I was using a whipped icing which I knew was unacceptable for Roses and not liking all crisco I opted for the bettercreme for the roses .. I'm thinking I'll try fondant next for roses .. if you use gumpasts mixed with fondant then you cannot eat them .. correct?
And thanks to everyone for your responses .. I LOVE CC!!
If I am not using gumpaste or royal icing to make roses, I make them using 1 box of 10X sugar, 1/2c crisco, 1tsp of flavoring and add a little water. Depending on how stiff I want the roses to be determines how much water I add. I make the roses on a stick and they do great and you can eat them. I love CC and have learned so much I am so addicted!!
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