Your Opinion Please!!
Hello All,
I have been seeing a lot of really neat cakes on the this forum. My Hat is off to you all, please keep up the great work. I have been a pastry chef for the last 15 years, but only have dealt with cake decorating for a few years now. I have been having problems with certain decorating. The truth is my boss bought some of those Russian piping tips, and as I have tried to use for some cupcakes, I have not liked the result(even after watching every video on the web). I only use a SMBC for frosting and minor piping work for my cakes.
Is there a way i could stiffen buttercream without altering the taste so i can use these tips, if not does anyone have a formula i could try that would work well using these tips. It can be a simple/american buttercream as i know those can be stiff.
I thank you in advance, and again if anyone has used those tips, please share your experience if you don’t mind.
Matthew Kirshner
2 Replies
I purchased the tips from Amazon and i only use American Buttercream icing. I was not impressed with the results however, I did not try to thin down the icing. I have been too busy to revisit with the altered consistency of the icing.
Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.
I have worked with these tips but let me tell you, its all about practice. I use medium consistency American Buttercream which works great. You need to squeeze a bit at the bottom to make sure the buttercream will stick, then with some pressure lift and release. After practicing a lot you will learn your own tricks to perfecting it! Good luck!
