My experiments with buttercream. Part 1...

As you know, to cover my cookies I have been using the Royal icing and glaze. 

Due to a fact that the royal icing is very hard when dry, 

I prefer to cover the base with glaze, details and accents I make with royal icing. 

The glaze retains moisture and the taste of it is more enjoyable.

Today I tried to decorate my cookies with buttercream. 

I have few recipes, that I found on the internet, 

but I have decided to start my experiments with Karen's recipe. 

Thank you, Karen!

Oh, I loved it! It is tasty and comes out of the tip easily and smoothly, 

and all my favorite details turn out very well! 

But I couldn't believe it will retain it's form till morning and even becomes hard! Yes! 

Buttercream got hard, but remains slightly soft inside. I liked that! 

Although I am not sure yet how it's going to behave itself during the shipping...time will tell..

Here are some pictures of cookies with buttercream. 

And the recipe...

Meringue Powder Buttercream

1/3 cup water

3 T. meringue powder

½ cup shortening

4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)

¼ tsp. almond extract

Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.