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.

21 comments:

  1. I am always amazed by your delicate handwork on your cookies!

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  2. Nadia, do you put sugar over the buttercream after you frost to get that "sugared" look?

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  3. Does this type of buttercream dry so that you can stack cookies?

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  4. Да тут уже весна?!?!?!?!!!! Суперрррр!!!
    Надюш, какие нежные тона, какие изысканные завитушки!
    И еще там как будто анютин глазок дикий, да?
    И сахарные крупинки поблескивают, мурррр!!!
    А корзиночка меня вообще поразила - как это она такая плетеная? Пока я думала, рот наполнился слюной по самые... ну незнаю, ну пусть будут ухи!
    С детства люблю шоколадный сливочный крем на тортах - а тут кажется что это не глазурь, а прямо вот он!!! пошлаааа реакция - Павлов отдыхает)))

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    1. Хаха, спасибо, Ириша! Твои комменты ка бальзам на душу!

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  5. Beautiful! Thanks for sharing your buttercream experiment. Like Angie, I was wondering if the buttercream stacks well. Please keep up the beautiful work!

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  6. Nadia, as always your work is so fantastic, I love the tecnique that you did with the buttercream, the one that have kinda sugarly effect, can you made someday a tutorial of this tecnique? ty so much

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  7. These are beautiful! I love how you combined two techniques! I never thought it was possible! GREAT JOB!!!

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    1. Thank you, Callye! And thank you for being always ready to share your knowledge and skills! So bad that you're so far away from me :(

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  8. Thank Nadia, for this can't wait to try this. You are so talented. I love this recipe.

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  9. Hi Nadia! I am back with another question. What kind of Crisco do you use? I know that San Diego is humid and it's that way here in Virginia, too. So, I think I am going to have experiments with the recipes in a few months when I have to make a bunch of cookies. If you would let me know which kind of shortening you use, I want to buy the same thing. Is it Crisco? Thanks in advance to all that you are sharing, too!

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  10. I used that http://www.fashion-dress-pictures.com/substitute-for-vegetable-shortening/
    But Crisco is ok, I think..

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  11. You are a true artist!! These cookies are just beautiful.

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  12. They are amazing like your all cookies which are all amazingly pretty, I have a question, can you make your lace technique with the meringue powder buttercream or you have to use Royal icing?

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