I need to make some filigree on a cake that is covered with fondant. Would you recommend using royal icing to pipe the filigree or buttercream? They want a very "clean and crisp" look.
Either or would look wonderful. You have to concentrate on your consistency of the medium that your using, not too thin and not to thick. I prefer to use buttercream bc I find that its easier (for me) to wipfe of if I make a mistake
JMO & HTH