I've never heard of it; could you tell what it is?
TIA 
There's a recipe here on CC called "air dried buttercream". I read it and it appears to be similar to royal, only you keep it out not in an air tight container. I"ve never tried it but it looks interesting and was wondering if anyone else has tried it.
I've tried it. It's kind of like royal icing but a little bit different texture, more like regular buttercream but stiffer. I really liked using it. The flowers dry out enough so you can pick them up and place them on the cake, but they aren't super hard like royal and they taste better. I don't know which recipe they have on CC, but here is mine that I've had for years.
Air Dried Buttercream
1/3 C water
3 T meringue powder
1/2 C shortening
5 1/2 C confectioner's sugar
1/2 t flavoring (optional)
Beat water and meringue powder till stiff peaks. Then add shortening and sugar. Scrape bowl 1-2 times. Keep icing covered.
Courtney
How long can you keep this icing and how do you store it?
I don't know about the one on CC, but my recipe says NOT to refrigerate or freeze. I think it keeps for a long time since there's nothing perishable in it. Also, the flowers made with it keep for a long time too, in an airtight container.
I haven't used it in a while since I mostly use fondant now... but I remember it worked really well since I was worried about messing up my flowers with reg. BC. I'll attach a pic of a cake I made using air dried BC roses. This was actually my first real cake that I made.
Courtney
I air dry some flowers--depending on how much I'm doing/how much time I have. I don't have a specific recipe, use the Wilton Buttercream to do it. For small flowers it takes two days, for medium flowers up to three.
Thanks Stephanie! I was pretty happy with the cake since it was my first. Someone shared their directions with me online. 
How much buttercream does your recipe make? Is it enough to make just flowers? Have you ever used it to cover a cake?
I'm not sure exactly how much it makes, but I'm pretty sure it took only one batch to make all the roses on the cake pic I posted. It was about 5 years ago that I made that cake so the details are a little rusty, LOL.
I don't think it would work to cover a cake with it. It tastes ok but it's not like yummy buttercream with real butter in it. It's pretty much just a modified royal icing recipe. It dries out fairly quickly too which is why you need to keep it covered. Hmmm..I wonder if it would be a good sugar cookie icing though??
C
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