Piping buttercream on thick
I'd like to know how to pipe buttercream in a thick swirl (2-3 turns, ~1 inch high) so that it doesn't fall.
When I try the buttercream just starts to fall and turns in to one big glob of icing. Do I have to make the buttercream thicker? It is just the temperature?
I've attached a picture as an example (courtesy of http://ourkitchen.fisherpaykel.com/re...)
That might not even be "turns" as you put it. I think it looks like it was done with a fat round tip and more of a bloop, bloop, bloop, raising and lowering the tip/bag while squeezing out the buttercream all in the center of the surface. Hopefully that makes sense. The way DQ puts ice cream on a cone.
If you are doing it by making circles with the bag, IME it works best to do the outside bottom ring, then go fill in and sort of stack up the middle a little and move to a couple more rings on the outside. That way you don't end up with a hollow center.
+1 for stiffer buttercream.
Definitely stiffer buttercream (and keep it cold), but you may also not be using the right tip or technique. That looks to me like it was done not with the technique that splatgirl described, but with an actual spiral using a very large round tip. There may also be a small "mountain" of icing underneath the spiral to keep it from collapsing - you just pipe a mountain with the large tip right in the center and then build the spiral around it.