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Buttercream on Sugar Cookies - Page 2

post #16 of 33
I use rolled buttercream on No Fail Sugar Cookies and it is delicious. I have no problems packaging or stacking them.
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post #17 of 33
Quote:
Originally Posted by Peeverly

You should check out this photostream on flickr.com. Kim does all her cookies in buttercream. Her designs are awesome! I don't think she can stack them but they look beautiful and I bet they taste incredible!

http://www.flickr.com/photos/43488478@N06/



icon_eek.gif WOW!

I also use MMF and they taste great! I think the MMF has a similar texture to sugar cookies, so they compliment each other well. They're also easy to decorate. thumbs_up.gif
Stacey, newb cake decorator, expert knitter and Christian homeschooler to 4: 12, 11, 8 and 2.
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Stacey, newb cake decorator, expert knitter and Christian homeschooler to 4: 12, 11, 8 and 2.
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post #18 of 33
I've also mixed the rolled buttercream with the mmf and that taste yummy too! thumbs_up.gif

Deb
post #19 of 33
Has anyone ever thinned out this royal meringue buttercream icing so it dries smooth on the cookies? I watched her videos and the cookies have some texture on them that I'm not that wild about.
Also, has anyone tried this recipe on a cake???? It obviously crusts well.
post #20 of 33
I modified the Meringue Buttercream from Karen's Cookies; the first time I tried it the original way (with water & shortening), it separated out when I tried to thin it down for flooding. I figured it was because the recipe essentially tries to mix water and oil (shortening), which isn't ideal. So I changed it to the following:

1/3 cup whole milk or half&half cream
3 tablespoons meringue powder
1/2 cup butter OR 1/4 cup butter + 1/4 cup shortening
4 & 1/2 cups confectioner's sugar
Flavouring as desired

Using half butter + half shortening instead of just butter helps to give it a good butter taste, but since shortening stays firmer at room temperature, it helps the icing to crust over better

You can thin the icing out for flooding by adding more milk/cream

I think my next experiment will be to try using pastuerized egg whites instead of meringue powder to see if it improves the taste even more
post #21 of 33
Thanks Kittykat - I'll have to try it.
post #22 of 33
I use an icing from cookie crazie. It isn't buttercream, but the taste is really good. I don't like extreme sweets and I even like these cookies. It dries and keeps well... plus it is easy to decorate with it. I use CC's NFSC cookie recipe.
post #23 of 33
scp1127, where can I find the cookie crazie icing recipe? I did a search but had no luck. Does it harden like royal icing, or stay softer like a buttercream?
post #24 of 33
I want an icing that will semi harden, but taste like buttercream for cookies? Does it exist? Royal dries too hard, and some of the family likes fondant, and others don't. So fondant is out. I usually use buttercream, and don't stack them.
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post #25 of 33
Debi2, I don't know how to make a link, but I looked it up, cookiecrazie.blogspot.com
It hardens and you can stack it. It will accept any extract. The taste reminds me of buttercream and it is creamy looking and tasting, not brittle and chalky like royal. This is the first recipe I tried and it was one of those rare lucky times I stopped looking after I tried it. Her cookies are beautiful and she sells only to support missionaries.
post #26 of 33
You can also add one TBL of softened butter to RI and it keeps it from getting hard. I flavor my RI with butter flavoring and vanilla and it tastes like BC. It will make a light crust on the outside that allows for stacking and the inside stays soft.
I learned this on a thread a while back and have made my cookies with this since.
You can thin it down for flooding too and still get that super smooth look like regular RI.
post #27 of 33
Thanks scp1127, I found it. thumbs_up.gif I had looked there after reading your post, but didn't find it the first time. It's under FAQ, and it's a link to another site (allrecipes.com).

cookie_fun, I like your suggestion...might have to give it a try too icon_smile.gif I'm always open to new ideas and recipes!

I do really love using the fondant though...it's just so quick and easy and alot less messy.
post #28 of 33
Quote:
Originally Posted by cookie_fun

You can also add one TBL of softened butter to RI and it keeps it from getting hard. I flavor my RI with butter flavoring and vanilla and it tastes like BC. It will make a light crust on the outside that allows for stacking and the inside stays soft.
I learned this on a thread a while back and have made my cookies with this since.
You can thin it down for flooding too and still get that super smooth look like regular RI.



I really like your idea, I have to try it and see how it works for me.... Thanks for sharing....
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #29 of 33
I found something online recently that suggested adding a stick of cooled, melted butter to a batch of Toba Garrett's glace icing. I tried it last night and it tastes great! And it still set up nice and firm, so the cookies can be stacked.
post #30 of 33
Thanks for the tip DSmo! icon_smile.gif
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