What's the best thing to use to tone down the "shine" on rolled butter cream? I love this medium, but would like a little less "greasy" look. I would appreciate any ideas. I heard something about dusting powder sugar on top. How much? Do you sift on, sprinkle on or maybe dust on?
Thanks for any help!
Patti

I would just dust on with a large brush.

also, I have been having some trouble with my rolled buttercream recipe. Are you pleased with how yours turns out (except for the greasyness)? Would you mind sharing your recipe?

I didn't like the greasy look and feel of RBC so I experimented a little until I found what worked for me. I make a batch of RBC and a batch of Michelle Foster's Fondant (MFF). I mix the two together, about 1/3 MFF and 2/3 RBC. I think the texture is great, there's no more shine, and it's much easier to work with (at least for me!). This is what I use to cover 90% of my cookies now and my customers seem to really like it.

If you look at my photos, the Pink Shoe Cookies were made with this mixture.

Thanks!

My RBC isn't a CC recipe. If I remember correctly I "googled" Rolled Buttercream Icing and this was just one that came up. If you'd like the recipe I'd be glad to share it but it's at my store so I won't be able to get it to you until tomorrow, if that's okay.

That would be really great. I really appreciate it

KathyTW,

Could you send the recipe to me as well? I would REALLY appreciate it!

Thank You,
Lauri (Cables4fun)

Good morning ladies....i sent you both a PM with the recipe attached. Have a great Friday.