Submitted 11/10/09 20:10:50 by Danielle from San Diego, Ca.

Q what is a recipe for a buttercream frosting that is not only delicious, but has a stiff consistency for making buttercream flowers?

Answered 11/20/09 11:19:15 by Kathleen Purvis

A: It takes a very stiff buttercream to handle being piped out into flowers, Danielle. That's why most recipes for that involve meringue powder, butter and shortening. Here's a version I found online: Beat together 1 cup soft butter, 2 cups shortening and 1/2 teaspoon salt. Beat in 1/2 to 1 teaspoon each vanilla, almond extract and butter flavoring (you can get that at cake-decorating supply stores like Michael's). Beat in 1 tablespoon of meringue powder and about 2 pounds of confectioner's sugar by 1/2 cup additions. Thin it with a little milk or water if necessary.