How to make American buttercream that's smooth enough (but still stiff) for piping flowers?

[Ashe786]

Hi everyone. I posted a similar question on Reddit and a lot of people said the flowers in the picture look like traditional American buttercream.

My buttercream causes the edges of the petals to look jagged. If I add more liquid, sure the petals look much better but they're not stable enough. Cooked/ meringue based buttercreams don't have much body to hold up bigger flowers. I like American buttercream because it's stiff and has a familiar taste.

Is there a specific method or ingredient to add to American buttercream that can help with the smooth texture? I own a cupcake business and I'm trying to expand my skill. Please help! All advice welcome!!

 

[chassis]

Looks like vegetable shortening and powdered sugar icing to my eye. Try varying the sugar:shortening proportions, and using milk for a thinner consistency if needed/desired. Icing temperature when piped is also a contributing factor.

 

[Fred]

I'm not expert in baking, but what I see in that image looks positively beautiful to me. Jagged edges? Forgedaboutit. How many of your customers would complain about those jagged edges?

On a side note, the decorations must have taken so much time that it would be hard to price them adequately.