Buttercream Icing is cracking
Hi there,
I was practicing making roses yesterday with buttercream icing, and every time i made the petals the icing came out crackly and not smooth.
I mixed it again in my kitchen aid to see if that would help, and also added a little bit of water. But same issue.
What do you think the problem could be? I have a lot of icing and dont want to throw it out.
Thank you!
Replies to This Discussion
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Permalink Reply by Deah on
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I have to preface my advice with the fact that I hate doing BC roses. Just never really got a consistent good looking techinque. Having said that, I think your icing is too stiff or you aren't moving your tip as fast as your are squeezing out the BC.
If your issue is a wavy petal, I think speed is the issue. If the edge of your petals are jagged then icing consistency is the issue. I've been told that you can add a little corn syrup and the rough edges will cease.
If you can, please attach a picture to this discussion. Maybe someone else can identify the issue by seeing your roses.
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Permalink Reply by Mizztry on
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Thanks Deah for the information, when I get home today i will post up a picture of the rose.
You're correct the issue i am having is the edge of my petals are jagged and not smooth. Should I add more water to the icing to get it a little bit softer?
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Permalink Reply by diane kilgore on
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oh the notorious bc rose, i bet i've made 100, here are some tips i have gotten, open the tip a little bit with a knife, add some karo syrup to you mix, it will cut down on the ruffles but i don't really mind them on some of the flowers, when you make your rose try using a hershey kiss for your base, when you hold your nail hold it almost at chest level, don't bend your wrist go in and up and down motion, i have some bc made up to practice with again it's been awhile so my first or more probably won't come out lol, practice, practice, i thought after my classes oh i know how to do these meaning all the border's ect. NOT i bought a dummy cake to practice. don't fill your bag all the way up because if the consistency is not right you don't have to empty so much in your bag, u-tube has all kinds of video's on bc roses and cake decorating i like edna's she's really good, don't expect your's to come out like the on iin the wilton book, i know a pastry chef that doesn't make them lol, but you will get it. hope this helps
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forgot you do know to bring the pedals toward you
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Permalink Reply by nadah on
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I agree with Deah, the bc consistency for my roses is medium thin it with cornsyrup
the roses not too diffecult you just need practice and practice
and just lik Diane said see u-tupe i downloud every video on roses until i master it
Good luck
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Permalink Reply by Eileen S on
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I hate doing Buttercream roses as well. If you look at all my photos you'll notice there's not a single one. LOL. I can do them, just think they don't look as nice as fondant roses.
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Thanks Nadah...
I have made the buttercream receipe from wilton, so how much of corn syrup do I add into the mix now?
nadah said:I agree with Deah, the bc consistency for my roses is medium thin it with cornsyrup
the roses not too diffecult you just need practice and practice
and just lik Diane said see u-tupe i downloud every video on roses until i master it
Good luck
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I haven't attempted with fondant yet!! but i hope to soon Eileen :)
Eileen S said:I hate doing Buttercream roses as well. If you look at all my photos you'll notice there's not a single one. LOL. I can do them, just think they don't look as nice as fondant roses.
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start adding 1 TBS and mix if still stiff add another TBS and see how it's . Do not over do it
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Permalink Reply by Kathy Kmonk on
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I use a medium consistancy buttercream to ice and decorate my cakes. I always get jagged edges on my roses...I have accepted them as a fact of life and try not to stress about them, in fact, I'm really surprised when I make one without them. Adding corn syrup helps make the icing more elastic, it should help smooth out the edges. I found Wilton's buttercream recipe impossible to work with...I couldn't get it to stick to itself when I was making roses. When I switched to another buttercream recipe things went much smoother although I still have jagged edges on my roses, but like I said I've come to terms with that. :)
This is the recipe I use...It's from my friend Serious Cakes on Youtube...she also has wonderful videos for piping flowers of all kinds.
Serious Cakes' Buttercream Frosting
Ingredients
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup
Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.
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*Tip: When I make this recipe I don't add all the liquid in the beginning...I beat the butter and shortening and only 4TBS of cream. I then add my sugar and then start adding more cream or corn syrup as needed to get the consistancy I want. I ice and decorate with a medium consistancy icing.
Good luck with your cake!
Mizztry said:Thanks Nadah...
I have made the buttercream receipe from wilton, so how much of corn syrup do I add into the mix now?
nadah said:I agree with Deah, the bc consistency for my roses is medium thin it with cornsyrup
the roses not too diffecult you just need practice and practice
and just lik Diane said see u-tupe i downloud every video on roses until i master it
Good luck
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Hi...ok so I have added few pics of my roses...
Roses_before -- the crackly rose
Roses_after -- after i put corn syrup, it seemed to make it better but still a little crackly
I also forgot to mention i'm left handed so could it be my technique? I can't seem to find any videos on left handed rose making...any thoughts??
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The crackly ones make beautiful fantasy flowers! My Wilton instructor was left handed also. She used the same technique as a righty would. Since you are just practicing split up your icing into batches and experient with consistency. Add a little more PS to some and a little more corn syrup to the other. See what works for you.
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