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Royal Icing on Buttercream

post #1 of 7
7/15/11 at 4:56pm
Thread Starter 

Hi! I know this is a ridiculous question: can royal icing be piped onto buttercream? I had always been taught never to pipe or place royal icing directly onto buttercream icing. I'm reading information that's on another website (cake related, I won't say the name) that advises decorators that it's fine to decorate buttercream cakes with royal icing. I would gag if I saw one of my assistants doing this. I feel like my old pastry chefs and instructors would be gagging if they had ever seen me doing this. Can anyone clue me in?

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post #2 of 7
7/15/11 at 5:33pm

What would be the advantage?

I've never done it or have seen it. I may be wrong but I always assumed that putting a royal icing decoration onto buttercream

would result in the decor. melting.

Of course there are many cake boards out there. I enjoy cake wrecks. lol

panini


Edited by panini - 7/16/11 at 5:29am
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post #3 of 7
7/15/11 at 6:17pm
Thread Starter 

My thoughts exactly: that it would just run all over the cake.

 

One of the posters was asking how for advice on piping black icing onto a buttercream cake for some time soon. He was worried about it bleeding and running, especially after leaving the fridge. I suggested doing a coating chocolate "transfer" onto the buttercream. Bit of a process, I know, but it's worked for me in humid months. Some other poster said that he could do it in royal icing. Some other "Wilton instructor" on another post said that they teach students to put royal icing decorations on buttercream cakes and that it could be piped on as well. I just couldn't grasp how that was possible. There's a lot of Wilton fans on that site. Maybe that's the difference, because I know some of the Wilton stuff is completely artificial, so maybe it's somehow designed to defy the laws of pastry and cake decorating.

 

I mean, you learn something new every day, but I was totally thrown for a loop!

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post #4 of 7
7/15/11 at 6:19pm
Thread Starter 

And no disrespect intended if you're of the Wilton school. I just know that their methods can definitely be a little...different.

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post #5 of 7
7/15/11 at 6:52pm

I'll speak bad about wilton anytime. I have witnessed the local instructors teaching how to decorate and how students can start

making monies making and selling cakes out of there home. Knowing full well that locally  it is totally illegal to produce any foods from home for the public. Those wilton people doing this are the muts of our profession. Hey you can post this overthere if you like.biggrin.gif

I still don't understand how the royal being piped onto the buttercream won't also bleed.

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post #6 of 7
7/16/11 at 4:27am

What am I missing here? I make royal icing flowers, allow them to dry and place them on cakes all the time. I mix and match colors too, but I have never piped royal icing directly onto the cake...is this what you are talking about....the fact that piped icing may bleed?

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post #7 of 7
7/16/11 at 5:32am

ChefRoss,

Not missing anything. Talking about piping royal on to buttercream.

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