Buttercream or Royal for decorating the sides of wedding cakes. Like scroll work, string work, etc..
I think that royal would hold up better, but it tastes so gross. Can you flavor royal icing? If so what have you used and what tastes the best.
Thanks.
I always use royal for my wedding cakes, it moves better then buttercream does. I have Sacramento heat in the summer so I keep the b/c down to a minimum and use royal for everything since my bag will just get too hot in my hands. I never really worry about the taste either since most people dont like to eat fondant anyways.
I did have a boss once tell me to only use royal on fondant cakes because if it were to get too warm the buttercream would start to melt and slide out of place. I never tested this so I have no idea if its true but seems to make sense.
Long long ago (in a land far away ..... oh wait, that's another story) when I first started doing this, a friend gave me an icing recipe and I used it for years. I didn't know it was a Royal Icing recipe. I didn't know there were other variations of icing recipes. I used this to ice my cakes, make roses, leaves, borders .... everything. And I didn't know anything about merinque powder either back then, so there was no bitter MP aftertaste.
Why wouldn't you be able to add vanilla to RI? I added vanilla to every batch and it tasted fine.
Fortunately, another lady came along and gave me my buttercream icing recipe, which is what I now use for everything .... icing, roses, borders, etc. (and Indiana is famous for corn, soybeans and HOT HUMIDITY!!!).
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