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Butter cream piping help !

post #1 of 12
Thread Starter 
Hi everyone. Ive been playing today to get better at my piping. Im not getting enough definition on my piping ? Or im doing something else wrong lol !

Do i need to be adding more icing sugar ? I need to get this right, its costing me a fourtune in icing sugar and butter !!!

Thank you for any hep

Cait
post #2 of 12
It sounds like your icing may be a bit soft from the butter. You may want to practice with shortening and powder sugar practice recipe. I'm sure there is a recipe listed here on CC. After practicing your technique of piping go back to using your regular recipe with the butter. If it doesn't give enough definition h while piping, try popping it in the frig for 15 minutes to stiffen a little. I hope this helps.
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……..”As long as we have memories, yesterday remains. As long as we have hope, tomorrow awaits. As long as we have friendship, today is beautiful.”
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post #3 of 12
Quote:
Originally Posted by Caitsith

I need to get this right, its costing me a fourtune in icing sugar and butter !!!



Butter is the problem... it's softer than shortening. You can try adding more PS, although you're hands will probably be too warm to get enough definition while piping.
post #4 of 12
Thread Starter 
Thank you so much. I will try this.
I made a Raspberry ' very berry' cupcakes a recipe i found recently. I did raspberry buttercream ( i ate what was left ! Quality control lol )

Ive even thought about practising with mash potatoes lol

Thank you again.
icon_smile.gif
Cait
post #5 of 12
To practice without spending more and more money, you can just reuse the same stuff. Practice piping on the bottom and sides of a cake pan, scrape it off and re use it. Of course you wouldn't want to serve it if you have been reusing and abusing it for awhile but it is great to practice. If it doesn't have definition you need it a little stiffer, use less liquid or gradually add more sugar just until it holds its shape.
post #6 of 12
Thread Starter 
Thank you all for the great advise.
I will try all of tips. Is there somewhere i can learn about all the different piping nozzels ?

I have about 5 at the moment but i would love to be able to do the rose effect ? I think its an open star? I thought i had bought one but im not getting the right effect. Unless its to do with my icing consistancy.

My nozzels aren't from wilton or anything so im getting a litttle confused as to what the numbers are ! So i dont know exactly what mine are.

Thank you gain for all your help
( Sorry i have so many questions ! )

Caitsith
post #7 of 12
Thread Starter 
Thank you all for the great advise.
I will try all of tips. Is there somewhere i can learn about all the different piping nozzels ?

I have about 5 at the moment but i would love to be able to do the rose effect ? I think its an open star? I thought i had bought one but im not getting the right effect. Unless its to do with my icing consistancy.

My nozzels aren't from wilton or anything so im getting a litttle confused as to what the numbers are ! So i dont know exactly what mine are.

Thank you gain for all your help
( Sorry i have so many questions ! )

Caitsith
post #8 of 12
Check out this link:

http://www.wilton.com/decorating/decorating-basics/?lid=hp_promo&lpos=decorating101

Lots of great and helpful advice for beginners.

Good Luck!

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #9 of 12
I think the "rose effect" you are talking about is the rosette technique? You use the large 1M tip for that!

Icing should be stiff to pipe with. It can take a lot of practice and can cramp your hand--but it has always been fun for me! The reuse idea is a great one!

Good luck!
post #10 of 12
Consistency of one's icing have a great effect on the results.
As was suggested use a practice icing made w/shortening OR reuse one batch many times - of course letting it become cold again between uses - especially if you are using butter in the icing.
post #11 of 12
If you are not going to be eating your practice icing you don't need to refrigerate it. Just keep it at room temp then it is always ready to practice with. The added bonus is it is less tempting to eat the icing! I left mine out (covered) and tried to practice for 20 minutes every day before my friends wedding cake. It really helped to do some every day, I could see the improvement from day to day.
post #12 of 12
Thread Starter 
Thank you for your help. I will practise everyday now ! icon_smile.gif

Thank you all so much. Brilliant idea to re use butter cream !

Feeling a little deflated today. I was up late decorating my cakes. I took them to show my mum and aunt. They said they look really good and tasted grate. Although,I guess i was hoping for a little more !

Maybe im hoping for too much too soon. I dont have anyone else to show or ask lol.
Hopfully my confidence will come with time.

Caitsith
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