This Worked So Good--Has Anyone Else Tried This.

Baking By Cookies4kids Updated 11 May 2011 , 11:30am by Cookies4kids

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Cookies4kids Posted 11 Apr 2011 , 9:07pm
post #1 of 16

I wanted to make little bird nest cookies for Easter, but I wanted the grass to be softer for eating but more stable like Royal Icing. I decided to mix buttercream and thick royal at a 1 to 1 ratio and it worked out so good. It stiffened up nicely and is not as fragile as plain buttercream. I know I will use this a lot for decorating cookies and cupcakes and wondered it anyone else has done this and how you liked it.

15 replies
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lyndim Posted 11 Apr 2011 , 9:24pm
post #2 of 16

Never tried it but I will now, thanks for the tip!

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Solecito Posted 11 Apr 2011 , 9:31pm
post #3 of 16

I'm going to try it, sounds interesting!!!
TFS

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carmijok Posted 11 Apr 2011 , 9:37pm
post #4 of 16

That sounds like a great idea! I will try it! thumbs_up.gif

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solascakes Posted 11 Apr 2011 , 9:52pm
post #5 of 16

Wow ,I thought royal icing cannot stand oil or butter. Won't it breakdown ?.

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infinitsky Posted 11 Apr 2011 , 10:10pm
post #6 of 16

This sounds like an amazing idea. Please if any of you tries it, let us know how you like it as Cookies4kids. Thanks icon_smile.gif

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cheatize Posted 12 Apr 2011 , 3:23am
post #7 of 16

I have a frosting recipe that uses meringue powder, so it makes sense to me.

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Cookies4kids Posted 12 Apr 2011 , 11:28am
post #8 of 16

I started with just 1/2 cup of each because I didn't want to waste the frosting if it didn't work, but it didn't seperate and piped really nice. I checked the frosting this morning and it turned out just the way I had hoped. Nice and stiff on the outside and it you push hard enough, it is still soft in the middle.

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TerriLynn Posted 12 Apr 2011 , 11:41am
post #9 of 16

Thanks so much for the tip. I'm so going to try this icon_smile.gif

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gingerbreadtogo Posted 13 Apr 2011 , 3:05am
post #10 of 16

Royal cannot set up completely hard with butter or anything greasy.. In this case that's what she was going for.

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stvaz10 Posted 16 Apr 2011 , 9:40pm
post #11 of 16

I've never tried that before but it is a good idea, I want to try it now icon_cool.gif

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globalgatherings Posted 17 Apr 2011 , 3:50am
post #12 of 16

Thanx for the tip, sounds like a great idea thumbs_up.gif

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TexasSugar Posted 25 Apr 2011 , 8:19pm
post #13 of 16

My first WMI suggested that we add left over royal icing to buttercream, in stead of throwing it out. It's basicly the same things, minus the flavor and shortening/butter. Once made royal icing can handle grease. If you introduce grease while you are first making it, it won't wipe up correctly.

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olivialovesdogs Posted 28 Apr 2011 , 3:24pm
post #14 of 16

Nope, I've never tried that. Thanks for the tip. C:

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Herekittykitty Posted 28 Apr 2011 , 5:36pm
post #15 of 16
Quote:
Originally Posted by Cookies4kids

I started with just 1/2 cup of each because I didn't want to waste the frosting if it didn't work, but it didn't seperate and piped really nice. I checked the frosting this morning and it turned out just the way I had hoped. Nice and stiff on the outside and it you push hard enough, it is still soft in the middle.




I use a buttercream frosting w/ mereingue powder to crust, however still have trouble with smooshing when packing. Does this get hard enough to stack w/o smooshing?

Also, can you thin it enough to flood/pour? That is something I'm trying to figure out b/c my peeps don't like the taste of royal but it would sure save time if I could create a firm smooth base to pipe/stencil/paint on with BC w/o having to spread it on w/ a knife.

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Cookies4kids Posted 11 May 2011 , 11:30am
post #16 of 16

Mine did not get really hard like all RI would, but I was able to stack the cookies with no problem. The ratio of RI to Buttercream will determine how hard the end product will get.

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