Will A Thin Buttercream Frosting Set For Cookie Decorating?
Baking By sewsugarqueen Updated 15 Dec 2010 , 2:41am by damanda
Busy making fancy cookies for holidays--nutcrackers, large snowflakes and trees. While I am using the royal icing it doesn't have the greatest of tastes because of all that meringue. I thought of putting a very thin layer of buttercream frosting as a base and then decorate with royal icing. Anyone try this yet? I want taste great combined with WOW pretty.
Would appreciate any hints you have done.
Dear Babylamb,
thanks so much ... what a great website. Well I am going to try it and see what happens. Merci beaucoup!!! 
I just tried this using reg. BC. It did not harden and could not be stacked. I didn't like using it. The color flow works much better.
I would think that any buttercream that hardened sufficiently would taste pretty gnarly! Also - there's that fat issue - can't imagine how you get fat to harden without refrigeration.
use lots of flavoring and you won't taste the meringue powder in RI. I use almond emulsion and vanilla and everyone loves my cookies decorated with RI
How about the cookie glaze from Carmie00? That hardens and I stack my cookies and it tastes great.
http://cakecentral.com/recipes/15672/glaze-icing-sugar-cookie-icing
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