I've been using royal icing to decorate cookies. I'm thinking of venturing into butter cream and would like to know the pros and cons, i.e., storage, shipping, color bleed, etc.
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Hi, ChristyT, Congrats on making your first post. I look forward to many more to come!
I have a friend, who taught me how to decorate and she only decorates with buttercream. She says if you add more meringue powder it will get stiff enough to dry. I prefer royal icing. I believe royal icing gives you more options, The some friend taught Wilton classes never tries new techniques.
Colors won't bleed in buttercream (or, at least, I've never seen that), but it's usually perishable (if made with butter), so you'd have to handle the cookies differently. It also doesn't set as firm, so packaging becomes more challenging. And I imagine getting a smooth topcoat would be harder, since it's a spreading, not a flooding, consistency. But it tastes good!