Noticing a push for fancy buttercream designs in home baking

Lately, I see so many videos where folks are doing intricate buttercream flowers and patterns on their cakes. It looks amazing, but my tries often end with the icing melting or colors bleeding together. I had a small win last month with a simple rosette design that held up well at a family party. How do you keep your buttercream firm enough for detailed work?

4 comments

4 Comments

wyatt_foster841mo ago

Three years ago, I tried piping buttercream roses in my humid kitchen, and it was a total disaster.

zaranelson1mo ago

Chill your buttercream (no, really, chill it) before starting.

the_eva1mo ago

Ever tried chilling like @wyatt_foster84 said, because humidity wrecks my piping too?

mia10228d ago

Yeah, that "chill your buttercream" advice is key... I stick the whole bowl in the fridge for a bit before I start piping. Makes it way easier to handle.