Buttercream Rose

I piped dozens of buttercream roses for some mini cupcakes and ended up with ONE that was post-worthy. On the positive side, I have created a buttercream icing that is addictively delicious! 

It is just perfect... and looks yummy!

Manu posted:

It is just perfect... and looks yummy!

Thank you!

Totally gorgeous! I have never piped buttercream, I am curious how firm it is when dry? Does it stay soft in the center?

Teri Pringle Wood posted:

Totally gorgeous! I have never piped buttercream, I am curious how firm it is when dry? Does it stay soft in the center?

Thanks Teri.

The buttercream icing I use is made with butter (mainly) and high ratio shortening. As such, it behaves a lot like butter, which means it remains soft and creamy throughout. 

I suppose, technically, buttercream doesn't really "dry" like royal icing, however, there is crusting buttercream, which calls for a higher amount of icing sugar. This allows the icing to form a crust on the outer layer while remaining soft underneath. However, this icing tends to be very sweet as a result of the quantity of sugar used. I know people also add meringue powder to help with the crusting. And then there is an all-shortening "buttercream" icing that holds its shape in any weather (of course, because it's pure shortening).

The icing I use is very temperamental - it becomes too soft in warm weather and the consistency also changes so I do not make it during the warmer months. But I prefer it above the others because of the taste. It's taken a few years to perfect the recipe, but everyone who tries it says it's amazing - even addictive!

Anyway, I hoped I answered your question. 

Sweet Prodigy posted:

Teri Pringle Wood posted:

Totally gorgeous! I have never piped buttercream, I am curious how firm it is when dry? Does it stay soft in the center?

Thanks Teri.

The buttercream icing I use is made with butter (mainly) and high ratio shortening. As such, it behaves a lot like butter, which means it remains soft and creamy throughout. 

I suppose, technically, buttercream doesn't really "dry" like royal icing, however, there is crusting buttercream, which calls for a higher amount of icing sugar. This allows the icing to form a crust on the outer layer while remaining soft underneath. However, this icing tends to be very sweet as a result of the quantity of sugar used. I know people also add meringue powder to help with the crusting. And then there is an all-shortening "buttercream" icing that holds its shape in any weather (of course, because it's pure shortening).

The icing I use is very temperamental - it becomes too soft in warm weather and the consistency also changes so I do not make it during the warmer months. But I prefer it above the others because of the taste. It's taken a few years to perfect the recipe, but everyone who tries it says it's amazing - even addictive!

Anyway, I hoped I answered your question. 

Thank you,  yes, I  make buttercream for cakes that  would be similar.. I  was just wondering if this was a little different...  yummy I am sure.  So nice of you to give me such an in depth  answer.  Much appreciated. ..oh  yes a cupcake with buttercream sounds delicious  but  I  wouldn't want to eat one of your  beautiful roses... hugs 

Such a beautiful rose!! Perfect dimension

Cookies Fantastique by Carol posted:

Such a beautiful rose!! Perfect dimension

Thank you! It took about 40 tries, but I'm getting there! 

Perfection!!! I am still seeking the perfect recipe, too soft, too full of bubbles, too dirty to work with...I must try the all-shortening one (I don't want to eat it, just have fun with tips and flowers). In Italy there is only butter or olive oil. Which shortening do you suggest, Crisco could be a good choice? What do you suggest, adding a few confectionary sugar or not? Thank you ❤️

Evelindecora posted:

Perfection!!! I am still seeking the perfect recipe, too soft, too full of bubbles, too dirty to work with...I must try the all-shortening one (I don't want to eat it, just have fun with tips and flowers). In Italy there is only butter or olive oil. Which shortening do you suggest, Crisco could be a good choice? What do you suggest, adding a few confectionary sugar or not? Thank you ❤️

I was just thinking of trying an all shortening icing to pipe flowers (but not to eat) the other day too! The butter in my icing is really temperamental and it is really difficult to pipe flowers. (If it's too cold, it doesn't pipe well and when I hold the piping bag in my hand it warms the butter, so that makes it also not pipe well.) I think the shortening would be much more forgiving. For my icing, I use a combination of two kinds of butter, confectionery sugar and a small amount of high ratio shortening. I tried using Crisco but it tastes too "greasy" in the mouth. I also use a really nice smelling vanilla extract. I'm not sure where you could get high ratio shortening in Italy but I use it because it makes the icing not have an overly strong butter taste.

Sweet Prodigy posted:

Evelindecora posted:

Perfection!!! I am still seeking the perfect recipe, too soft, too full of bubbles, too dirty to work with...I must try the all-shortening one (I don't want to eat it, just have fun with tips and flowers). In Italy there is only butter or olive oil. Which shortening do you suggest, Crisco could be a good choice? What do you suggest, adding a few confectionary sugar or not? Thank you ❤️

I was just thinking of trying an all shortening icing to pipe flowers (but not to eat) the other day too! The butter in my icing is really temperamental and it is really difficult to pipe flowers. (If it's too cold, it doesn't pipe well and when I hold the piping bag in my hand it warms the butter, so that makes it also not pipe well.) I think the shortening would be much more forgiving. For my icing, I use a combination of two kinds of butter, confectionery sugar and a small amount of high ratio shortening. I tried using Crisco but it tastes too "greasy" in the mouth. I also use a really nice smelling vanilla extract. I'm not sure where you could get high ratio shortening in Italy but I use it because it makes the icing not have an overly strong butter taste.

Thank you very much for answering! My butter is very temperamental too, I'll try with Crisco next time. I've seen a video once (I don't remember if the lady was russian or korean) where white albumen was added inside and then she put the casserol on cookers! Her flowers were out of this world for beauty and perfection. Buttercream went out of the tips like royal icing not like a spongy cream (my buttercream); I have the tentation to add Crisco to my RI mix and mix it up! Another secret,I think, it is not to mix bttrcrm too much...I need to practice; I'll let you know about my next experiments!!!

kisses ❤️❤️❤️

Evelindecora posted:

Sweet Prodigy posted:

Evelindecora posted:

Perfection!!! I am still seeking the perfect recipe, too soft, too full of bubbles, too dirty to work with...I must try the all-shortening one (I don't want to eat it, just have fun with tips and flowers). In Italy there is only butter or olive oil. Which shortening do you suggest, Crisco could be a good choice? What do you suggest, adding a few confectionary sugar or not? Thank you ❤️

I was just thinking of trying an all shortening icing to pipe flowers (but not to eat) the other day too! The butter in my icing is really temperamental and it is really difficult to pipe flowers. (If it's too cold, it doesn't pipe well and when I hold the piping bag in my hand it warms the butter, so that makes it also not pipe well.) I think the shortening would be much more forgiving. For my icing, I use a combination of two kinds of butter, confectionery sugar and a small amount of high ratio shortening. I tried using Crisco but it tastes too "greasy" in the mouth. I also use a really nice smelling vanilla extract. I'm not sure where you could get high ratio shortening in Italy but I use it because it makes the icing not have an overly strong butter taste.

Thank you very much for answering! My butter is very temperamental too, I'll try with Crisco next time. I've seen a video once (I don't remember if the lady was russian or korean) where white albumen was added inside and then she put the casserol on cookers! Her flowers were out of this world for beauty and perfection. Buttercream went out of the tips like royal icing not like a spongy cream (my buttercream); I have the tentation to add Crisco to my RI mix and mix it up! Another secret,I think, it is not to mix bttrcrm too much...I need to practice; I'll let you know about my next experiments!!!

kisses ❤️❤️❤️

 Some interesting information.  I agree with not mixing the buttercream too much. I'll be waiting to hear how things go!