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Homemade Buttercream Icing question

I have the reciepe for buttercream icing but I need it to be stiff. How do I make it stiff? I am needing it so I can make roses. I have tried leaving it in the fridge but that didn't work.

Also is royal icing better to use when making roses? I have tried to use canned icing but it didn't work.

I hope someone can help.

Answer Question
 
palexander

Asked by palexander at 4:55 PM on Jul. 23, 2009 in Food & Drink

Level 9 (342 Credits)
Answers (13)
  • buttercream will not make roses that will hold their shape well. It softens at room temp. Royal icing is by far better for making roses.
    GrnEyedGrandma

    Answer by GrnEyedGrandma at 4:57 PM on Jul. 23, 2009

  • You need to buy meringue powder to make it stiff! Its kinda expensive but it works well! I took a cake class and thats what I was told to use.

    Alysia_Moore

    Answer by Alysia_Moore at 4:59 PM on Jul. 23, 2009

  • Not royal icing roses! you still want to be able to eat it without breaking your teeth! lol
    Alysia_Moore

    Answer by Alysia_Moore at 5:00 PM on Jul. 23, 2009

  • by adding more sugar to the butter will make it stiffen up

    royal icing is pretty hard to get into rose shape but does harden to cement lol

    what recipe do you use?

    mine's basic
    1/2cup butter/margarine
    2cups pdr sugar
    beat the crap out of it, add 1tsp vanilla and 1Tbsp cream or milk.
    beat in 2 more cups pdr sugar.

    then tweak to how you like it.
    hypermamaz

    Answer by hypermamaz at 5:01 PM on Jul. 23, 2009

  • Ok, what is royal icing and can I make it or do I have to buy it?

    I noticed the buttercream melted pretty fast but did notice that it was the easier to write with and things.

    Thanks so much.
    palexander

    Answer by palexander at 5:01 PM on Jul. 23, 2009

  • oh and the longer you beat it the fluffier it is and easier to work with.
    hypermamaz

    Answer by hypermamaz at 5:01 PM on Jul. 23, 2009

  • Royal Icing

    •3 tablespoons Meringue Powder
    •4 cups (about 1 lb.) confectioners' sugar
    •6 tablespoons warm water
    Makes: About 3 cups of icing.
    Alysia_Moore

    Answer by Alysia_Moore at 5:03 PM on Jul. 23, 2009

  • Buttercream frosting
    •1/2 cup solid vegetable shortening
    •1/2 cup (1 stick) butter or margarine softened
    •1 teaspoon clear vanilla extract
    •4 cups sifted confectioners' sugar (approximately 1 lb.)
    •2 tablespoons milk
    Makes: About 3 cups of icing.
    Alysia_Moore

    Answer by Alysia_Moore at 5:04 PM on Jul. 23, 2009

  • Royal isn't for roses, it's more for cookies, I think. I agree about adding sugar to the buttercream. I am not sure what you do to keep it so that is doesn't separate slightly. I have used meringue powder in royal icing but I think it has an icky taste. It is pricey.
    jeanclaudia

    Answer by jeanclaudia at 5:07 PM on Jul. 23, 2009

  • Hypermamaz~The reciepe I use is about the same.

    Mine:
    1/2 c shortening
    1/2 c butter
    4 c powdered sugar, added slowly
    1 tsp vanilla
    2 tbsp milk

    I noticed after I added just 1 tablespoon of milk that is was about right but went ahead and added another tablespoon.
    palexander

    Answer by palexander at 5:07 PM on Jul. 23, 2009

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