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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?
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wyatt_foster846d ago
Three years ago, I tried piping buttercream roses in my humid kitchen, and it was a total disaster.
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zaranelson6d ago
Chill your buttercream (no, really, chill it) before starting.
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