Hi Susan, I've tried making Swiss Meringue Buttercream and I cannot pipe a rose. With Italian Meringue do you think I can do roses? If not what can we do with it besides covering the cake and boarders? Thank you. Frank here. Both of these buttercreams may be used for decoration. However there is a big difference in the consistency between "icing" and "pipping". The "tricks" to piping individually formed roses are: 1) The buttercream must be the correct temperature, it needs to be almost plastic. 2) If the buttercream is too airy and light, you will need to remove some of the air. Place a small amount into a bowl and beat is with a flat wooden paddle. This will help get the frosting to the correct consistency. Give it a try. Frank @ KAF.

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