Buttercream Decorated Cookies

Hi, everyone! I've got a doubt and a hope that someone can help me. Recently I was reading somewhere (not sure if it was here) about a technique of decorating cookies with buttercream or frosting instead of royal icing. Could anyone give me more info about it? Thank you in advance!

Original Post
I've not used straight buttercream. I use a recipe similar to the one on Karens Cookies site that's called "meringue powder buttercream". (I don't use near as much shortening as she does). I prefer it because it doesn't get as hard as straight royal, it is stackable and my cookies stay soft as well. Here's the one at KarensCookies: https://www.karenscookies.net/...p_68-1.html#recipe09
CHELY Morales posted:

Yo tampoco he utilizado crema de mantequilla, espero alguien si, y nos comparta su experiencia! Saludos!

Saludos Chely! al parecer es bastante similar al royal icing solo que en vez de usar agua utilizas manteca vegetal para mezclar y la consistencia es mas espesa y menos liquida que el royal icing, creo que voy a jugar un poco con la receta que me facilitó Joanie en Karens Cookies para ver que tal me resulta; de hecho esa página tiene varias recetas muy interesantes.

Joanie posted:
I've not used straight buttercream. I use a recipe similar to the one on Karens Cookies site that's called "meringue powder buttercream". (I don't use near as much shortening as she does). I prefer it because it doesn't get as hard as straight royal, it is stackable and my cookies stay soft as well. Here's the one at KarensCookies: https://www.karenscookies.net/...p_68-1.html#recipe09

Thank you so much for the link, im think im gonna try it with the shortening to see what happens, because otherwise is pretty similar at my royal icing recepie. Does the application techniques change between buttercream and royal icing or its pretty much similar? thank you

Joanie posted:
I've not used straight buttercream. I use a recipe similar to the one on Karens Cookies site that's called "meringue powder buttercream". (I don't use near as much shortening as she does). I prefer it because it doesn't get as hard as straight royal, it is stackable and my cookies stay soft as well. Here's the one at KarensCookies: https://www.karenscookies.net/...p_68-1.html#recipe09

Thank you so much for the link, im think im gonna try it with the shortening to see what happens, because otherwise is pretty similar at my royal icing recepie. Does the application techniques change between buttercream and royal icing or its pretty much similar? thank you!

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CHELY Morales
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