Using Royal Icing confectioners sugar in buttercream

[bacon]

I had a thought not a particular fan of buttercream far too sweet and making it stable sometimes means adding copious amounts of sugar to butter. Having read in the US they do use meringue powder I thought perhaps adding a percentage royal icing would do the trick.

Without it over crusting and having an unpleasant crunch could you use 50% normal icing sugar and 50% royal???? Or less/more?

Does anyone have experience of this?

I don't, but I do have a recipe for frosting using egg white powder and caster sugar. On my phone at the moment, but I'll find it later. I like it, but it's not really sweet enough for me.

Bacon swiss meringue is supposed to be alot nicer than buttercream, i think Ohdearnigel uses it alot from the sugarcraft thread, think she swears by it, haven't used it myself but i'd love to try it some day.

What you want is velvet buttercream - with Cornflour thickened milk in it to extend the butter and sugar, so it's not so overpowering, but still soft.

here is a recipe

Thanks Himalaya - that looks a good option.

Swiss buttercream uses a lot of egg white doesnt it and it hassle. OK for posh cake but I'd rather something simple and cheap for everyday.

I may have a good with the icing sugar - test on family. Will have to be careful with quantity.

Also I'd say don't use too much icing. The fashion for cupcakes with Mr Whippy style tops has a lot to answer for.