Experiments with butter cream...Part 3. Different textures.


 I was going to make cookies for my friends from the small Bible group 
and it was another chance to test the taste of the butter cream 
and play with the design. 
I really love to work with this icing! 


It is like decorating a cake, but in a reduced form.
I tried to use few tips, that usually are used for cake decorating 
- #101, #47, #21, #106, #352, #1, #59... 
The cookies came out with a different texture.



Some of my FB friends said, that it looks like the yarn's texture. 
I like that comparison!





18 comments:

  1. The butter crem dry? Can youstack them whit out damage?

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    1. Yes, it dries, but remains soft inside.

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  2. Do you have your recipe listed on your blog? Is it a meringue buttercream? I've been wanting to try this type of icing.

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    1. Yes, this is Karen's recipe...you can find it here http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe09.

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  3. Thank you Nadia - I have had that recipe on my to try folder on pinterest for some time now. I wonder if it goes rancid or if it would melt in the heat (i'm in phoenix, az) - shortening goes bad quickly here.

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    Replies
    1. I do not know, I have not had any problems with shortening..

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  4. Wow...Beautiful and GOod!!!
    Hugs from Italy.
    Morena

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  5. Love the 3 d effects.
    hugs Misbah /cupcakeluvs

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  6. Thank you for sharing the decorating tips you used. My favorite is the daisy like flower where you squiggled the petals with what I assume was the #1 tip. It's amazing that you can see things like that.

    I have finally given in and started using hi-ratio shortening for my buttercream. It really is worth the extra cost. It has no taste and you do not have a greasy feeling in your mouth after eating buttercream made with it.

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    Replies
    1. Thank you for the comment! For flower petals I used #47 tip and #1 for leaves..

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  7. You always make such beautiful cookies! Love reading your blog about your new experiments with cookie frostings.

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  8. Nadia,
    As always, I love your icing skills! Also, your cookies come out of the oven with the most beautiful shapes! Mine always lose a little of their shape while baking. What is your secret for baking such awesome cookies? And how thick do you roll them out?
    Rita-Greer,SC

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    Replies
    1. The dough keeps shape or not it depends what the recipe. Typically, the thickness of my cookies 1/4'. I'm using this rolling pin http://www.karenscookies.net/Adjustable-Rolling-Pin_p_693.html

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  9. Thank you for answering Nadia. You're cookies are just as perfect as your piping!
    Rita-Greer,SC

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  10. Ты меня потеряла, да? Надюш, а я была уверена, что оставляла коммент к этому посту!!!
    Мне печенюшка с двуми цветами больше всех понравилась и знаешь чем? Она мне напомнила королевский штандарт, ну допустим с лилиями)))
    Хотя я до этого не видела королевских штандартов, но вот откуда-то именно эта ассоциация)))
    П.С. погуглила картинки КШ - хм..... таких нет)))
    Ну и лан, зато теперь будут! Даешь съедобные знамена!!! (не только на 4 июля)

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  11. Потеряла? Ничего себе! Извини, дорогая, я не видела... А ассоциация у тебя как всегда - в точку! Теперь и мне кажется, что я где-то видела похожее...:)

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