What type of icing is used to make roses on a cake?

i can never make my icing good enough to make roses with...how do i make and what type of cream/icing do i use for icing roses.... how do you make the rose?

What type of icing is used to make roses on a cake?
Royal Icing is the best to use to make roses.





Royal Icing Using Egg Whites:





2 large egg whites





2 teaspoons fresh lemon juice





3 cups (330 grams) confectioners (powdered or icing) sugar, sifted





Royal Icing Using Meringue Powder:





4 cups (440 grams) confectioners' (powdered or icing) sugar





3 tablespoons (30 grams) meringue powder





1/2 teaspoon extract (vanilla, lemon, almond)





1/2 - 3/4 cup (120 - 180 ml) warm water
Reply:You could use regular buttercream to make roses or you could also use rose icing which is also decorating buttercream.


Regular buttercream is softer than rose icing but it tastes much better.


Rose icing:


1/3 cup butter


1/3 cup shortening


1 tsp vanilla


pinch of salt


1 pound powder sugar, sifted


4 to 5 tsp milk (to set consistency)


cream butter and shortening together until light and fluffy.


Add sifted sugar, then vanilla


Adjust texture with milk





shortening makes the icing easy to pipe and keep the shape, and won't melt in hot day. However, the texture could be a little bit waxy. So, give it a try.


About how to make the roses, the best way is to watch people do it and learn it right away. It's hard to describe all steps here. Or you could get a book which has pictures to show you how to make roses.
Reply:Here are a couple of really good wesites that I refer to time and time again:





http://www.bakedecoratecelebrate.com/tec...


http://www.wilton.com/decorating/basic/r...





BUTTERCREAM RECIPE





(Medium Consistency)


Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Clear Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





YIELD: Makes about 3 cups.
Reply:usually a butter cream type frosting, but an event easier way is too use fondant, fondant is like sugar playdough and super easy to make roses with. roll a small ball with the fondant and flatten into a circle, starting at one side of the circle roll it like rolling up a crepe, then make more balls flatten into circles and keep layering around that first one, you will see the rose start to form after just a few layers, it will still be pretty pliable, enough to be able to starting flaring out the petals
Reply:Use one of the buttercream recipes from the other answers...but add 1 tablespoon of meringue powder or powdered egg white to the recipe. Royal icing will work too but it dries rock hard and can't be cut through, so buttercream, which stays soft enough to cut and to eat, is preferable.





It's hard to describe how to make a rose with just words...I was trying but it wasn't going to happen :D so you might look for a video somewhere. One thing that really helps is to put the base of the rose in the freezer for a while before you add the petals...I could never make decent roses until I tried that.
Reply:buttercream icing!


Buttercream Icing





(Medium Consistency)


Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Clear Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





YIELD: Makes about 3 cups.





For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.





For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.





video on how to make roses- http://www.youtube.com/watch?v=tGCISY7Jf...
Reply:Decorator Frosting





1 Stick margarine


2/3 c Shortening


1 lb Confectioners' sugar


1 ts Vanilla extract


1/2 ts Almond extract





Instructions:


Cream margarine and shortening with electric mixer. Add confectioners'


sugar and mix well. Add vanilla and almond extract and continue to


beat for several minutes until almost white. When ready to pipe


through pastry tube, thin slightly with water or milk, added a


tablespoon at a time. Mix in tint, as desired.





Makes 4 cups.

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