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Buttercream

post #1 of 5
Thread Starter 
Hey all!! I know there are a few recipes for buttercream, but I was wondering if anyone could tell me which on to use for roses? TIA

Beth
"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
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"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
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post #2 of 5
For roses, I've found the all shortening one to be the one to get stiff enough to stand up and hold it's own.
post #3 of 5
Thread Starter 
Ok now when you say the all shortening...where can I find that recipe? Or is it the one with the 1/2C of shortening and 1 stick of butter?

TIA
Beth
"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
Reply
"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
Reply
post #4 of 5
The all shortening recipe is the one where if it calls for 1/2 butter and 1/2 shorterning you use 100% shortening:

1 cup of shortening
1 lb of powdered sugar
1 tablespoon of meringue powder
2 tablespoon or water or milk (for thick consistency)
pinch of salt
1 teaspoon of clear vanilla
1 teaspoon of butter extract or any other flavor you like

This will give you the perfect consistency for roses.
Its always about cake!!
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Its always about cake!!
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post #5 of 5
Thread Starter 
TY so much icon_smile.gif
"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
Reply
"Sometimes if you're not sure about something, you just have to jump off the bridge and grow your wings on the way down"
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