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Smoothest Buttercream Frosting recipe for making Roses

post #1 of 22
Thread Starter 
I am taking classes now, and can't get my rose petals to stop tearing, ripping, and creating jagged edges. Even when mixing the frosting I can see the little air pockets, bubbles, tears, etc. as the frosting is pulled. I use the traditional Wilton recipe, and have also used half butter.

There must be a smooth recipe that works wonderfully for creating buttercream roses. Please share the recipe! Also, how long can the frosting be left out at room temperature for?

Thank you!
post #2 of 22
If it does not have butter, the frosting is 'safe' covered tightly on the counter for possibly weeks, unless it dries out.

To help with the rose texture, you need a bit softer icing. You can add some corn syrup and stir with a spatula to help reduce the bubbles.
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post #3 of 22
Here's my recipe:
http://www.youtube.com/watch?v=tLcCbN2I4xI
And how I make my roses:
http://www.youtube.com/watch?v=B1TRhax-okw

Hope this helps icon_biggrin.gif
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post #4 of 22
This is how I do mine. It just depends on which method you like, but I couldn't make decent roses at all until I saw this....... you use a pretzel rod!

http://www.youtube.com/watch?v=I1x2pkILr_g&feature=related
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post #5 of 22
Quote:
Originally Posted by Serious_Cakes

Here's my recipe:
http://www.youtube.com/watch?v=tLcCbN2I4xI
And how I make my roses:
http://www.youtube.com/watch?v=B1TRhax-okw

Hope this helps icon_biggrin.gif



Those videos are great - thanks for sharing.
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post #6 of 22
serious_cakes and mjballinger, your videos are really good. enjoyed them. i,m pretty good at making roses also. i teach them at michaels through the wilton classes. of course , i can,t teach them on a stick , but know how . i have to show them on the nail etc. anyway, loved both of yours also. thanks for showing them.
post #7 of 22
check out sugar shack video on you tube

http://www.youtube.com/watch?v=zB4ibkH0V_4

it did wonders for my butter cream.

if my link doesn't work then search

making a batch of buttercream by sugar shack
post #8 of 22
Serious_Cakes
You work really fast once you get warmed up. lol
I have never tried making roses like that. I must put that on my "things to do" list.
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........BUTTERCREAM POWERED........

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post #9 of 22
Hee hee, no way, I'm Super Caker! I'd show you my cape but it's at the dry cleaners icon_lol.gif
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post #10 of 22
I like to use SMBC for roses...it is smooth as silk...the colours are mellow and it gives the most beautiful roses IMHO...
I did some floral cupcakes a while back...I didn't like the ragged edges on the usual bc so when I tried SMBC for them, I was so surprised and pleased...
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Henry David Thoreau
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post #11 of 22
Serious_Cakes,
The video you gave was awesome, but I was wondering if you use the butter, does it make your icing, when finished, a yellow color? It looked like that on the video. If so, how do you get a pure white icing?

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post #12 of 22
The lighting is not good in my kitchen so even though this recipe turns out a nice white color, it does not show in my film. You can see in *some* of my pictures that it is almost white, a little closer to ivory but not yellow. The longer you beat the butter, the lighter it becomes.
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post #13 of 22
Thanks! I will try your recipe for my next cake. I have been using the Wilton recipe ever since I started decorating cakes, but I am tired of it, plus I always get bubbles. The reason for that may be because I use the whisk attachment on my Kitchenaid-next time I will use the attachment you use and see how I do!

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post #14 of 22
Quote:
Originally Posted by Serious_Cakes

Here's my recipe:
http://www.youtube.com/watch?v=tLcCbN2I4xI
And how I make my roses:
http://www.youtube.com/watch?v=B1TRhax-okw

Hope this helps icon_biggrin.gif



Wow, you are awesome! I had watched that before and just thought, I could never do it that way. I'm going to have to give it a try though.
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post #15 of 22
Lol- I tried your method too! I did like it but once I tried piping on a cake that was it icon_biggrin.gif
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