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PJ37
Regular Member
Joined: Dec 29, 2006
Posts: 149
Location: Cortland, Ohio
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 Posted:
Tue Aug 12, 2008 12:49 pm |
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The RBC (rolled buttercream) on NFSC is very good, I think. The cookie is chewy (the way I like them). I usually flavor with butter flavoring, vanilla, and almond flavoring. Tastes good! |
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toleshed
Frequent Member
Joined: Jan 24, 2007
Posts: 432
Location: Upstate NY
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Tue Aug 12, 2008 1:15 pm |
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I keep hearing everyone say how "greasy" their RBC is. I'd like to try it, but that just grosses me out. What do you do about that? |
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Sugarflowers
Forum Fanatic
Joined: Aug 19, 2006
Posts: 1454
Location: McKinney, TX
Birthday: Feb 02
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Tue Aug 12, 2008 4:09 pm |
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| Acdogs wrote: | | If you make the RBC do you have to you lemon and orange oil? Can you use vanilla in its place? I do not have any of the flavored oils. |
Vanilla would work great, clear or real.
Michele |
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PJ37
Regular Member
Joined: Dec 29, 2006
Posts: 149
Location: Cortland, Ohio
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Tue Aug 12, 2008 7:47 pm |
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| toleshed wrote: | | I keep hearing everyone say how "greasy" their RBC is. I'd like to try it, but that just grosses me out. What do you do about that? |
If you put the rbc on right after the cookies come out of the oven, the grease then shows... but it disappears in a few hours or overnight. If you want to decorate right away, you can "blot" the cookies with a paper towel or the like... |
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toleshed
Frequent Member
Joined: Jan 24, 2007
Posts: 432
Location: Upstate NY
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Wed Aug 13, 2008 5:22 am |
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So RBC is sort of like fondant? You can put it on the next day if you want to? Thats more the way I do it. and then what do you do about the grease? |
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sweetestthing
Regular Member
Joined: Jan 10, 2008
Posts: 131
Location: Pennsylvania
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Wed Aug 13, 2008 5:33 am |
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When I made RBC, I wrapped it and let it sit over night in plastic wrap, and it was SO greasy, but when I covered a cake with it, the grease wasn't as bad once it dried a little. I didn't like to use it for cakes, but it would probably be ok for cookies! Good Luck! |
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snowshoe1
Forum Fanatic
Joined: Mar 22, 2007
Posts: 1136
Location: New Jersey
Gallery Supporter Member
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Wed Aug 13, 2008 5:36 am |
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Another option you may want to consider is modeling chocolate. I stopped using straight fondant and will mix about 3/4 modeling chocolate and 1/4 fondant (tip I got on CC). IMO makes for a much better texture and taste than fondant and still easy to cutout and apply to cookies. Haven't had anyone remove the icing since I started doing it.
You can still do ribbons, flowers, cutouts, etc... using this. Here is an example of a cookie I made with this mixture (as you can see it will still take an impression very nicely):
http://www.cakecentral.com/mod.....id=1240471 |
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toleshed
Frequent Member
Joined: Jan 24, 2007
Posts: 432
Location: Upstate NY
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Wed Aug 13, 2008 5:42 am |
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oh thats really nice. Is the modeling choc. recipe on CC? |
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snowshoe1
Forum Fanatic
Joined: Mar 22, 2007
Posts: 1136
Location: New Jersey
Gallery Supporter Member
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Wed Aug 13, 2008 7:48 am |
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toleshed
Frequent Member
Joined: Jan 24, 2007
Posts: 432
Location: Upstate NY
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Wed Aug 13, 2008 7:58 am |
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Thanks so much snowshoe1. I'm eager to give that a try |
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BCJean
Forum Addict
Joined: Jun 12, 2007
Posts: 735
Location: California
Birthday: Apr 03
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Wed Aug 13, 2008 8:36 am |
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I like to use icing which is called, "cookie icing". It is a little like royal icing but it has some shortening in it, so it never gets really hard. It is solid enough so you can stack your cookies but still soft enough you can easily bite through it to eat the cookie. I like being able to use a decorating bag for doing the decorations. I like the detail you can get that way. I only have one picture of cookies in my album...
http://www.cakecentral.com/mod.....pid=998653 |
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LoriMc
Frequent Member
Joined: Oct 11, 2006
Posts: 453
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Mon Aug 18, 2008 8:37 am |
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For me nothing tastes as good as RBC on a sugar cookie. I add butter and vanilla flavoring to it and they taste awesome! If the RBC seems "greasy" when you place it on the cookie, you can just lightly dust your finger with powdered sugar and run it over the top. If you let these cookies sit out on a drying rack after you place the RBC on them, the RBC will "crust" or dry to where they are not greasy at all! |
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CakeDiva73
Forum SuperStar!
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Joined: Jan 30, 2006
Posts: 2488
Gallery Supporter Member
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Mon Aug 18, 2008 10:27 am |
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When I tried the RBC, it was very greasy but also grainy. It didn't have that smooth, porcelein finish that I get with MMF. I use the MMF on cookies since I am also far too lazy to flood and the kids don't like the really hard icing.
I am finding that the key to a good MMF cookie is to roll the fondant very thin. I have made them in the past and didn't take the time to roll the fondant out thin enough and my family complained they were too chewy and they didn't like the texture.
If I am feeling particularly energetic, lol, I use colored chocolates & candy melts as the accents instead of RI. It tastes so much better but it is a pain to keep it at the right consistency so I don't do it often.
I think the best looking decorated sugar cookies are made with either MMF or RI. I think the best tasting is with BC, however, those don't crust, harden up or smooth out enough to look good. *sigh* |
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bafishr
Regular Member
Joined: Jun 26, 2007
Posts: 174
Location: Chesterfield, VA
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Mon Aug 18, 2008 7:42 pm |
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Thanks, aminaz for asking this question. I want to try the nfsc this week and was thinking the same thing.
Thank you snowshoe for telling about the modelling chocolate. That sounds like the one to try. |
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kaytec
Junior Member
Joined: Apr 30, 2008
Posts: 35
Location: Phoenix
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Mon Aug 18, 2008 8:04 pm |
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I have a couple of questions...
snowshoe1 - 3/4 modeling choc and 1/4 fondant- did you mix this after they have been made? I'm not sure I understand this.
Are lemon/orange oil the same as extract?
Thanks |
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