Royal Icing Onto Buttercream Icing

Decorating By redbonec Updated 17 Jul 2012 , 11:13pm by CWR41

redbonec Posted 17 Jul 2012 , 2:26am
post #1 of 5


I am looking at making a cake that has royal icing accents placed onto buttercream icing. I was thinking the last time I tried this the buttercream icing softened the royal icing accents, and they broke off or flopped off.

How do you do this successfully?


4 replies
FromScratchSF Posted 17 Jul 2012 , 2:51am
post #2 of 5

You don't. At least, not anyone I know. The fat in buttercream will prevent your royal from setting up properly.

redbonec Posted 17 Jul 2012 , 3:30am
post #3 of 5

okay, well, thank you for responding!

BakingIrene Posted 17 Jul 2012 , 2:57pm
post #4 of 5

ALL of the Wilton publications from 1970-1979 promote the use of dried royal icing decorations on buttercream cakes. Lace, flowers, piped figures, ColorFlow images...

I use royal icing for flowers all the time. After they have dried, I pipe spikes onto the backs of them so they spikes are what sticks into the buttercream. The decorations are added onsite and do not break down after 2 days of exposure in the fridge.

CWR41 Posted 17 Jul 2012 , 11:13pm
post #5 of 5

Moisture will break down royal icing. I'd worry about RI decorations on a cold cake that's allowed to come to room temperature as it may sweat from condensation.

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