Need Help .... Can I Use Royal Icing On Buttercream???

Decorating By CakeMom5001 Updated 10 Oct 2009 , 3:19pm by Cakepro

CakeMom5001 Posted 8 Oct 2009 , 10:24pm
post #1 of 16

I was asking to do a small, feed 8-10, wedding cake for a friend. She doesn't want fondant - but would like decorations. Can I use royal icing on crusting buttercream? And can I put it in the fridge?

Thanks

15 replies
indydebi Posted 8 Oct 2009 , 10:30pm
post #2 of 16

I never use royal on any of my cakes. I use BC for everything. What kind of decorations are you doing? I mean, are they especially intricate or something?

Cakepro Posted 8 Oct 2009 , 10:54pm
post #3 of 16

Yes, you can put RI decorations on BC without problems, but you shouldn't refrigerate the RI decorations, lest they melt when condensation forms on them when they return to room temperature.

dandelion Posted 8 Oct 2009 , 11:02pm
post #4 of 16

I piped royal icing onto buttercream once...it never hardened and actually "melted" until the shapes were just blobs.

However, I have had much success putting premade, dried royal icing pieces onto crusted buttercream.

HTH

MissSassyBuns Posted 8 Oct 2009 , 11:08pm
post #5 of 16

How about on non-crusted buttercream? I'm in the process of piping a RI tiara to put on non crusted buttercream...will it melt??

Cakepro Posted 9 Oct 2009 , 2:57am
post #6 of 16

Nah...the tiara will be fine. Some grease might eventually seep into the tiara, but it will be fine for several hours on the cake.

MissSassyBuns Posted 9 Oct 2009 , 2:44pm
post #7 of 16

Oh yay! Thank you Cakepro!! icon_biggrin.gif

TexasSugar Posted 9 Oct 2009 , 6:11pm
post #8 of 16

I piped royal icing on fondant that was coated in crisco (for the shine and to clean off the powder sugar) and it dried hard and nothing bad happened to it.

Grease is an enemy when making royal icing. Once it is made you can pipe it on buttercream (have also done this) and it will be fine. Moisture is an enemy of dried royal and the mosture from icing can soft royal after a while or if you get water/condesation on it it can melt.

rvercher23 Posted 9 Oct 2009 , 6:26pm
post #9 of 16

I just got done piping scroll details on a buttercream cake, and it has set all night and it is fine! Good Luck!

Danielle1218 Posted 9 Oct 2009 , 6:31pm
post #10 of 16

Wow....I have made royal icing flowers, let them dry for a few days then put them on a buttercream cake and I have never had a problem with it.

Barb1959 Posted 10 Oct 2009 , 12:29am
post #11 of 16

Question - I am learning how to make roses. I went to Youtube and watched a couple of videos on making buttercream roses. My problem is that the BC got so soft that the rose kinda flattened out. It didn't look bad considering it was my first attempt ever, but I am trying to get something firmer that can stand up more. I have attached a pix so you can see what I mean. Any suggestios would be appreciated.

My daughter (who is going to Johnson and Wales next year) said I need to use Royal Icing with extra PS?
LL
LL

indydebi Posted 10 Oct 2009 , 12:37am
post #12 of 16

You don't have to use royal, but you do need to add more PS to make the icing stiffer. I use BC for everything ... icing, roses, drop flowers, borders, string work, etc. THen let the rose air dry (don't freeze them .... air dry). Air drying removes the moisture and leaves you a stiff, lightweight rose. Freezing just solidifies the moisture in the rose and then when it's moved to room temp, it tends to "melt", just like ice cream and ice cubes.

Barb1959 Posted 10 Oct 2009 , 12:51am
post #13 of 16
Quote:
Originally Posted by indydebi

You don't have to use royal, but you do need to add more PS to make the icing stiffer. I use BC for everything ... icing, roses, drop flowers, borders, string work, etc. THen let the rose air dry (don't freeze them .... air dry). Air drying removes the moisture and leaves you a stiff, lightweight rose. Freezing just solidifies the moisture in the rose and then when it's moved to room temp, it tends to "melt", just like ice cream and ice cubes.


Can you recommend how much extra, or is it just till it's stiffer.

indydebi Posted 10 Oct 2009 , 1:02am
post #14 of 16

0h, Barb! icon_lol.gif I'm one of those "until it looks right" cooks. I rarely use any measuring cups/spoons for anything I do, so I'm no help.

TexasSugar Posted 10 Oct 2009 , 4:21am
post #15 of 16

What recipe did you start with?

Cakepro Posted 10 Oct 2009 , 3:19pm
post #16 of 16

You can freeze BC flowers of all kinds and put them on the cake without them melting or changing texture. Freezing them just allows you to move a flower ordinarily done best in RI from the nail to the cake. The flowers thaw really quickly, so working with 1 to 3 frozen flowers at a time is best.

You would want to freeze them if you want them to return to a buttercream state. Air-drying flowers creates dry flower mummies that are crunchy. LOL Choose your method according to how you want them to taste.

Whatever method you choose, as the others have said, your BC was too soft. Excellent start, though! icon_smile.gif

Quote by @%username% on %date%

%body%