Why should I use royal icing instead of buttercream?
As Julia Child frequently said, “Everything tastes better with butter!” That aside, royal icing is much more versatile than it’s buttery counterpart. If you add flavoring such as vanilla, almond, lemon etc. royal icing tastes pretty darn good! Royal icing hardens so that you can stack your cookies for storage. Cookies iced with royal icing can be frozen without the icing separating. Royal icing keeps for up to two weeks so you can make it ahead of time — frequently recommended if you are making dark colors. Royal icing can be thinned to a flow consistency so you can create smooth finishes on your cookies.
As Julia Child frequently said, “Everything tastes better with butter!” That aside, royal icing is much more versatile than it’s buttery counterpart. If you add flavoring such as vanilla, almond, lemon etc. royal icing tastes pretty darn good! Royal icing hardens so that you can stack your cookies for storage. Cookies iced with royal icing can be frozen without the icing separating. Royal icing keeps for up to two weeks so you can make it ahead of time — frequently recommended if you are making dark colors. Royal icing can be thinned to a flow consistency so you can create smooth finishes on your cookies. Check out these two pages that I put together on using royal icing to decorate cookies: www.kitchengifts.com/cookiedecorating.html and www.kitchengifts.com/squeezebottles.
