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.
You could use Karen's Meringue Buttercream, it hardens beautifully when you thin it out. The recipe is on her site, www.karenscookies.net. If you need somewhere to take your cookies, I have 4 grandkids in Windsor who are great taste testers
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.
Wow!! How much time do you put into one cookie?