I'd like to know how to pipe buttercream in a thick swirl (2-3 turns, ~1 inch high) so that it doesn't fall.
When I try the buttercream just starts to fall and turns in to one big glob of icing. Do I have to make the buttercream thicker? It is just the temperature?
I've attached a picture as an example (courtesy of http://ourkitchen.fisherpaykel.com/re...)