Crusting Buttercream For Cookies

Baking By klm34 Updated 3 May 2007 , 9:23pm by nrctermite

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klm34 Posted 19 Apr 2007 , 5:21am
post #1 of 11

I was wondering if anyone has ever successfully used a buttercream on a cookie that hardens enough that you can put the cookie in a plasic bag the way you would for a RBC or Glace frosted cookie.

I'm hoping to make an Elmo cookie with the "fur" but I think it would be a bit too hard on the teeth if I used Royal. I need to trasport the cookies so they have to be in packages. Any ideas anyone?

Thanks!! Karen

10 replies
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1234me Posted 19 Apr 2007 , 12:55pm
post #2 of 11

all I use to decorate my cookies is buttercream, actually the buttercream dream recipe on this site. It tastes DELICIOUS. I know royal icing and mmf/fandant probably look better, but my customers would die if I changed to something else.

I decorate the cookies, and then place them in a room with the door closed (my scrapbook room has a large table in the middle) and allow them to harden enough to place in bags. I usually leave them for 3 days. This allows the top of the buttercream to harden enough to bag but below it, soft yummy buttercream. I bag them, put ribbon on them and then stack them in a 10x10 or 12x12 box. I usually only put 25 max in a box - I don't want too much weight on those bottom cookies.

Good luck - I am sure your Elmo's will be adorable!
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fragglerock1 Posted 19 Apr 2007 , 1:33pm
post #3 of 11

You know I bet you could use the Melvira Method to smooth the cookies out once the BC crusts. I think I'll try this on my next cookies.

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cakesonoccasion Posted 19 Apr 2007 , 1:53pm
post #4 of 11

Huh! I never thought that would work...guess it does! KLM 34- if you don't want to use buttercream at all, you can use Antonia's RI- it dries hard, but not rock hard. Add a little flavoring to it, and it won't taste too meringuey...

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klm34 Posted 20 Apr 2007 , 10:09pm
post #5 of 11

thanks for the ideas everyone. I'll definitely give your buttercream a try wendy. I love the taste of buttercream and I'm so glad to know it can be crusted enough to put in bags. I just love the way your sport cookies look!
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shoup_family Posted 22 Apr 2007 , 12:07am
post #6 of 11

Would the cookies start to dry out if left out for 3 days or are they fine?

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1234me Posted 22 Apr 2007 , 2:38am
post #7 of 11

the top layer of buttercream crusts, like it would on a cake but under that it is soft. I think the cookies get softer too. I don't know if it has to do with the butter in the buttercream or what but they are DELICIOUS! Give it a try - you will be surprised!

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southaustingirl Posted 26 Apr 2007 , 8:39pm
post #8 of 11

I've added a little bit of meringue powder to help the buttercream stiffen up.

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mom2c-m Posted 27 Apr 2007 , 5:07am
post #9 of 11

Alice's Cookie Icing dries hard enough to stack, but is soft when you bite into it. I flavored it with creme bouquet last time and it was delicious!

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MahalKita Posted 3 May 2007 , 9:00pm
post #10 of 11

Does anyone have the link for Alice's Cookie Icing? I tried searching for it but search still isn't working. THANK YOU

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nrctermite Posted 3 May 2007 , 9:23pm
post #11 of 11

here you go: http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html o i hope that actually shows up right!

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