Question: Hello there, I am a lover of cake decorating, and I am having a hard time making a basic buttercream rose. I believe the cream isn't the right consistency. How thick or thin does the cream have to be to make a nice buttercream rose? Thank You
Answer: Hi Stacy, This video may help as you can see the consistency and I do talk about butter versus Crisco frosting for use in making the rose.
The temperature has a lot to do with how your rose will turn out and the warmth of your hands affects the outcome as well. I have a few recipes here on this site.
You will just have to practice and find the right proportions of powdered sugar and butter to find the right combination for you.
Royal icing is another option, but it is no easier than using the butter cream. The meringue royal icing does harden like candy so that you can make roses ahead and store them for future use.
On that same page you will find the Crisco or shortening based recipe at the top. Shortening can withstand higher temperatures so the results are a rose that is crisper and more detailed.
