I would like to try using bc on my cookies,how many of you use this and does it crust enougn to put in cellophane bags without messing up the design.

My vote doesn't really count. I haven't done cookies yet. I didn't want your post to get lost. I would think BC wouldn't get hard enough, but what do I know. As I said I haven't done cookies yet.

I use buttercream on my cookies. I find that if you let them set a few hours to crust, they package nicely...but I think it's inevitable that there is always some smooshing of the cookies that are on the bottom. Not enough to ruin them, though! I've had good luck using BC.

I also love using Colorflow on cookies, and that doesn't smoosh at all when packaged. And it's very good!!

Good luck! Lindsay

I only use buttercream and I just make butter cookies. The icing does crust well, but you can't stack them. If you were to wait for awhile and carefully wrap them and lay them flat you could put them in a bag - I just either wrap a cake board or cover the bottom and sides of a 2" high box with contact paper (to keep the grease from absorbing into the box). There is just something about those butter cookies with the buttercream icing that is "to die for"! I have tried so many combinations and nothing compares! Yeah, you can't get them as perfectly beautiful as the glossy royal icing cookies that can be stacked, but they turn out beautiful anyway, and you can't beat the taste!

I always use buttercream on sugar cookies because I have yet to find one of those hard and shiny icings that doesn't taste poo-ish. I bet someone here has a good recipe... anyone wanna share?

I do agree with Melvira. I would have added something along those same lines in my earlier response, but couldn't find a "nice" way to say it. Melvira, you have the absolute BEST sense of humor and always seem to find a very tactful way to say everything! I needed a laugh this morning!

melvira...i use the antonias icing but i add large amount of almond flav to my royal...everyone seems to love it...

I agree. You can't beet the taste!! If I do stack them, I wait for them to harden, then stagger them so they are not completely on top of each other. Also, You could prop them on their sides and package them like they do with those grocerie store cookies.

I'm with you Melvira. I use only buttercream on sugar cookies. I let them crust then package each in their ownlittle bag. Then I can stack without problems. I flew from Greenville Sc to San Antonio Texas for a miniature shoe collectors convention with 10 dozen shoe cookies packed in priority mail boxes in my carry on without smashed icing or a broken cookie. I have also mailed cookies on a stick for Christmas without a problem. In fact My daughter kept a bouquet of pengiun cookies on a shelf for 3 years before they started to deteriorate. and I made her throw them away. (She collects Penguins. What can I say?)

Okay, I give up. What type of tip do you use, what's the frosting consistency of the buttercream, and is there one kind to use?


I had no idea you could use buttercream. Are there any instructions on this?

Thanks, Phyllis

I use buttercream the same way I would decorate a cake. In fact, I often practice on cookies--they tase DELISH.

Normally I cover in fondant and use BC for details.

I like to cover the cookie with a nice layer of buttercream and then put a chocolate transfer on top. Gives you the ability to get as detailed as you would with royal but gives you the yummy flavor of buttercream.

Wow! Fast replies!

I think I got it - do I just spread it on like I'm decorating a cake?

For some strange reason I was thinking using tips...duh.

That is a great idea! I'm so much more comfortable using buttercream.

Well, I guess now I HAVE TO make another batch of cookies to try it!

Thanks again ladies. What a great site this is.

I use Buttercream and Royal icing (hoping to try MMF or RBC soon) It all depends on the look i am going for.

If you check out my pictures the hearts that look like flags, they are BC. They went over SUPER well. I did use my decorating tips on these. I spread the blue on with a spatula then did rows of red and white with a start tip. I let this sit on the table over night to crust up then put them on the platter as shown. I didn't have any problems with them getting to smooched. But no one cared anyways. They all saw the ones on top that were still good.

I use a BC with 1C crisco and 1C butter with 2lbs PS and 4T Milk/water. This crust up really well for me-its the same one I use on my cakes.

HTH

I use both. I ALWAYS used buttercream for my sugar cookies until I came across Antonia's frosting. Now I save buttercream for events where I'm just bringing my goodies. Antonia's is wonderful for frosting cookies and it tastes yummy, too. I find that packaging cookies works much better with antonia's recipe. Good luck!

I have to say... I have recently gotten into using MMF on the sugar cookies and you can make them SO elegant!! And, they taste great! I have heard lots of nice things about Antonia's icing, so I am thinking of trying it, but adding lotsa flavoring to it! I'll have to let you know if I get around to trying it. Still, though, purely from a flavor point of view, you will NEVER beat BC on sugar cookies! *growl* That was my tummy just thinking about it!!

Does meringue powder buttercream count? That's what I use and it crusts up enough to stack and bag.

Could you send me your recipe for the buttercream icing with meringue powder.Also your cookies look GREAT!!! I would like to try.

Thanks
stacy

all I use is buttercream. I use the Buttercream Dream recipe that I use on my cakes. Makes it easier to not have to make different icing. I use the NFSC recipe and usually pipe the buttercream on. I then set them on a table in a closed room for at least two days. This gives it enough time to harden on the top but still remain soft underneath. I then bag them and I can stack them in a box. It is not the prettiest to decorate with but I don't think I could change to anything else because my customers love the taste of it. I would love to try rolled buttercream or MMF for a prettier look but I think my customers who have tried my cookies before wouldn't be too happy.

Here are some examples

and another example

Just beautiful Wendy!

But how long did it take you to do such intricate piping? Your stuff really gave me inspiration.

I yuse this recipe from merinugue powder buttercream often. It allows you to decorate, it tastes like buttercream and...drumroll...YOU CAN STACK THEM! I even shrink wrap and mail them. Plus it is super yummy.

I either put a royal icing base underneath or do the whole thing in buttercream. Try it....you'll like it!

To give credit where credit is due...i found it here. Take a look great ideas and recipes. plus if you jump to her cake page you will be wowed.

http://www.karenscakes.com/cookies/index.htm

Meringue Powder Buttercream
1/3 cup water
3 T. meringue powder
1/2 cup shortening
5 1/2 cups powdered sugar
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
1/4 tsp. almond extract

Beat water and meringue powder until stiff peaks form. Add shortening, sugar, and extracts and whip for 3 minutes. Store well covered.

Note: I have had a lot of problems with tiny lumps in this icing, which prompted me to experiment to see if I could eliminate the problem. My theory is that the lumps were being caused by the meringue powder mixing with the water and then drying on the sides of the bowl. So, what I came up with is this:

Sift half of the powdered sugar with the meringue powder, and place in the bowl of a large mixer. Turn on mixer (use whip attachment) and, while mixing the sugar, slowly stream in the water. Let it mix, until everything is incorporated. Avoid scraping the bowl down if you can. When stiff peaks form, add flavorings and mix well. Then add remaining powdered sugar and shortening and whip for 2-3 minutes more. Hopefully you will have a lovely, lump-free icing!