So I'm taking the Wilton cake decorating classes at Michaels in an effort to improve my piping skills (and get better at gumpaste flowers and fondant). The instructor is adamant that only frosting with Crisco can give you the stiffness that you need to make buttercream roses and flowers.
I've humored her for the first class and bought a can of the disgusting Wilton stuff to practice with, but I really don't see why adding real butter would ruin it. They made buttercream roses before Crisco was invented, didn't they? (Ok actually I have no idea)
So I'm making my own buttercream for tomorrow's class, but I'd still like it to be a consistency where she doesn't automatically blame mistakes that I'd (probably) make on the fact that there's butter in it. The most promising has a 1:1 ratio of butter to Crisco.
I'd rather not use any at all. Help, anyone?
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