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-> Recipe Collection
-> Cakes, Cookies, and Muffins
lucky14
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 Fri, Aug 20 2021, 12:14 pm
Whenever I decorate cakes with buttercream frosting (I use margarine so technically not butter...) It always softens up too much while I'm piping even if I chill it before decorating.
Should I use royal icing for cake decorating? If so do I first frost the whole cake with buttercream frosting and then pipe the design (will be using a star tip) on top of the buttercream layer?
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yOungM0mmy
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Fri, Aug 20 2021, 12:16 pm
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You cant pipe royal icing with a star tip, it starts off runny and then hardens. Maybe you need a different buttercream recipe. I use 1 stick margarine, 250g icing sugar and 2 tsp boiling water, and it works perfectly.
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miami85
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Fri, Aug 20 2021, 12:20 pm
the consistency of buttercream is based on the ratio of powdered sugar to crisco+water. If it's too runny add more powdered sugar.
royal icing works better on cookies and for making free-form items that will go on top of the cake. It's not generally used for icing a cake. It is VERY sticky and would get all crummy.
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lucky14
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Fri, Aug 20 2021, 12:36 pm
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Thanks guys. yOungM0mmy I'm going to try your recipe this time.
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egam
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Sat, Aug 21 2021, 10:00 pm
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Try to use Italian buttercream. It’s more work than the American one, but it’s more stable and not as sweet.
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