How to Get My Buttercream Swirls to Not Sag

Rosettes or swirls can sag if exposed to too much heat.

Buttercream icing is simple to spread across a variety of desserts as well as being easy to make. However, buttercream icing, while versatile and fast to create, also has the inclination to sag. The swirls created by piping the icing can turn from round to oval if they begin to sag. To prevent this, certain steps when creating the icing and presenting it should be taken. Does this Spark an idea?

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Buttercream icing recipe
Shortening
Measuring cup
Large mixing bowl
Handheld electric mixer
Fresh baked cake, cooled

Instructions

- 1
  
  Omit the butter, if called for in the recipe, when creating the buttercream icing. Measure out an equal amount of vegetable shortening to the butter. This will make the swirls less susceptible to damage from heat.
- 2
  
  Add the shortening to the icing, and cream it with the vanilla and sugar. Add the rest of the ingredients called for in the recipe and mix on medium-high until they are all completely combined. Thorough mixing of ingredients will aid in preventing sagging.
- 3
  
  Insert the dessert or cake to be iced into the freezer for 30 minutes before icing it with the base coat. Remove and ice.
- 4
  
  Set the cake back in to the freezer before adding the swirls. This will chill the swirls as they are piped on to the cake.
- 5
  
  Allow the swirls to set in the refrigerator for 30 minutes before serving. This will create a thin crust over the swirls while they are chilled, enabling them to maintain their shape.