I have tried numerous methods to make a stiff buttercream, including ones posted here for high altitude and high humidity. Flowers still seem to pipe out soft and droopy. Do you have any other suggestions as to a way to stiffen the buttercream without creating a royal icing?
- from Topeka, KS
If your buttercream is too loose, try refrigerating it for about 15 minutes prior to piping. This should produce a firmer flower. You can always add a bit more powdered sugar too, but this will affect the flavor, so add a small amount at a time, tasting as you go.