Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix until the icing has a matte appearance, about 2 minutes. You may need to add a little more water to get the right consistency. You don’t want the icing to be runny, but have a thicker consistency, but you don’t want it to be too thick where you can’t get it out of the squeeze bottle. Transfer to a squeeze bottle or ziploc bag with one corner cut off.

On each almond draw the center football stripe.

Allow the royal icing to harden, 5-10 minutes before adding the football stitches. Draw 3 stitches on each almond.

Allow the royal icing to harden completely before adding the footballs to the reese's cups.

Use an electric mixer to beat the butter until fluffy, about 1 minute.

Add in the powdered sugar and vanilla extract, beat on low, until everything is incorporated, 2-3 minutes.

Add the green food coloring and mix until well combined.

Transfer the buttercream to a piping bag fit with a grass piping tip.

Unwrap the reese's peanut butter cups (you can leave the liner on or remove it). Pipe green buttercream onto each reese's and top with a football almond. Store in an airtight container on the counter.