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!