An extremely sugary icing that dries very stiff! Used for attaching decorations or as it's own decoration. Often used to decorate cookies.
I like to use this buttercream recipe most often, even when using it as the finish on a buttercream cake. It has no shortening in it which means it won't be entirely "white". It will be more of a cream color. This recipe works great as the layer of icing underneath fondant if you’re trying to achieve sharp edges, because it will harden when you chill your cake before adding your layer of fondant.