Sorry to bother ya'll with another newbie question, but which icings don't use together : buttercream and royal or royal and fondant? Someone told me that one of them melts the other? I am making a fondant teapot and want to add a few decorations. Which, buttercream or royal, should I use on it?
Hi allycook! I'm new to decorating too, but I think I've read that until royal icing is totally dry, buttercream will cause it to break down. This also applies to decorating tips, bowls, etc., as they have to be totally free of grease from the buttercream. I would use royal icing because it dries hard, is stronger, and for me, easier to move around on the cake. (its not as messy as buttercream to move if you don't like your original decoration placement) Hope this helps!
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