Well, I tried rolled buttercream for the first time and I did not like it. I had heard it was soooo much easier than fondant, but I did not think so. First of all, it was greasy. It is still greasy after hours in the fridge with the cake done. Second, it had a weird texture, almost grainy or something. Anyone out there experienced this too. I would love to hear about your experience with it. Did I mix it wrong, or what?? I did let it age for 2 days before using.
aztomcat Frequent Member
Joined: Nov 18, 2006
Posts: 461
Location: Tucson, AZ
Birthday: Aug 13
Posted:
Sat Aug 09, 2008 1:49 am
The only time I made and used rolled buttercream, I mixed it half with purchased fondant. It was pretty easy to use.
Now I've switched over to MMF for all of my fondant work. I hear good things about Michelle Foster's Fondant recipe posted here. It'll be my next trial.
Good luck.
leahs Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3425
Location: Louisville, KY
Birthday: May 29
Posted:
Sat Aug 09, 2008 5:25 am
Yep, that's what rolled bc is like. I refer to it as greasy fondant. It's hideous. And much, much more difficult to work with. It breaks easily and gets holes. I personally consider it to be the worst food ever invented - worse even than Wilton fondant.
Try SatinIce. You'll love it.
BlakesCakes Forum Fanatic
Joined: Aug 01, 2005
Posts: 1917
Location: Cleveland, OH
Posted:
Sat Aug 09, 2008 1:04 pm
I use RBC to cover spheres, eggs, etc. and it works like a charm.
I take my regular BC recipe (hi ratio shortening, butter, PS, flavorings, and heavy cream) and add a bit of light corn syrup and extra PS until I get a nice, rollable dough. I roll it out between parchment paper, put the sheet in the freezer until it firms up, let it warm just a bit on the counter and then cover the item. It it's sticky, I use PS or CS on my hands when smoothing.
I love the RBC because I can smooth it and repair it easily. I buff it with CS or PS and it gets a nice shiny crust to it. For whatever reason, mine isn't greasy............
That said, it's mighty sweet (tooth hurting sweet), but for difficult shapes, I find it the easiest, smoothest way to go.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
