mami2sweeties Posted 16 Feb 2006 , 5:02pm
post #1 of

I was reading on another site about this rave tecnique. It is rolled buttercream attached to sugar cookies with some karo syrup. Has anyone heard of this?

Do you like it?

I do not like royal at all. Maybe for accents but that is it.

16 replies
Jenn2179 Posted 16 Feb 2006 , 5:05pm
post #2 of

I have tried it and I like it alot. I am not sure where the recipe is but you can PM me and I will give it to you. I used to to make Veggie Tale cookies for my son's b-day. I actually tried Toba Garret's glace icing for the first time a few days ago and am adding that to my collection. I liked it a lot.

kellyh57 Posted 16 Feb 2006 , 5:07pm
post #3 of

I've never tried it, but I can't wait to do it. I want to make cookies just to do it! I love the taste of RB unlike royal. It sounds so simple too. I know others here have done it and they can give pointers. I thought I read that you could use something else for the "glue" but I'll wait and see what they say.

Kelly

FunnyCakes Posted 16 Feb 2006 , 8:23pm
post #4 of

I am curious as to the texture when eaten. Unfortunately, once I tried chocolate Satin Ice fondant on some cookies and I didn't get good reactions, so I'm kind of gun-shy now with rolled icings on cookies.

Is the flavor that good?
does it adhere evenly to the cookie and not pull off in the chewer's mouth?
I have to say I am not impressed with the apricot wash as a 'glue'. I think the corn syrup is interesting however.

thecakemaker Posted 16 Feb 2006 , 8:40pm
post #5 of

I used mmf on my BonJovi cookies and everyone loved them! I don't think the rolled buttercream will set up well enough to stack them if that matters. It's tasty but kind of greasy too.

Debbie

isakov1 Posted 16 Feb 2006 , 9:08pm
post #6 of

I made Christmas cookies using the no-fail cookie recipe and rolled fondant. My husband found them too sweet (and this is a guy who likes sweets). I also found that it did look kind of greasy too but give it a go....maybe there was something I didn't do right. Post some pics and let us know! icon_smile.gif

PS - It's kind of like fondant but much softer. You have to work fast and try to keep it cool.

cambo Posted 16 Feb 2006 , 9:45pm
post #7 of

I think you may have seen my post on the other forum about rolled buttercream. This is the recipe I posted there, and I'm posting a picture of one of the many Valentine's Day cookie bouquets I made using rolled buttercream. I only use rolled buttercream now....very easy to use. Yes, it's a bit greasy at first, but once you use 10x sugar to dust your surface and roll it out, the cookies do not appear greasy at all. I do like the taste of MMF, but find it very difficult to knead colors into when I only need small amounts. I also attach the buttercream to my cookies with a small amount of corn syrup that I have in a small-tip squeeze bottle. Here's the recipe:

1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar

Cream together shortening and Karo. Add salt and flavorings (I personally like orange) and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.

Warning: Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.
LL

acookieobsession Posted 17 Feb 2006 , 2:59am
post #8 of

cambo--Can you stack cookie smade with RB and can you wrap them, as in shrink wrap that gets very tight?? Thanks,Julia

cambo Posted 17 Feb 2006 , 3:30am
post #9 of

acookieobsession,
I stack them all the time. I do let them sit out for a while to "set-up", but have had no problems stacking them. Also, I've only packaged mine in cellophane cookie bags, never in shrink wrap-type packaging. I'm not sure that would work, but if you let them dry for a day or so, it might?

beany Posted 17 Feb 2006 , 5:38am

Cambo, your cookie bouquet is beautiful!

pinkypie Posted 24 Mar 2006 , 1:41pm

Those cookies look AMAZING!

I was wondering... could someone tell me how they transfer the rolled buttercream onto the cookies? I'm trying it for the first time and it just falls apart anytime i try to move it!

Any tips on how everyone has found the easiest method of physically putting the rolled buttercream onto the cookies?

Thanks so much in advance!!!

llee815 Posted 24 Mar 2006 , 10:32pm
Quote:
Originally Posted by pinkypie



I was wondering... could someone tell me how they transfer the rolled buttercream onto the cookies? I'm trying it for the first time and it just falls apart anytime i try to move it!

Any tips on how everyone has found the easiest method of physically putting the rolled buttercream onto the cookies?

Thanks so much in advance!!!




After I cut out the shapes I want out of the RBC, I put the it back into the fridge to firm up a bit. I usually leave it in the fridge for about 5 mins. Once I take the RBC out, it has firmed up enough for me to transfer it onto the cookie.

I made the No-fail Sugar Cookies and RBC for the first time a couple on months ago and my classmates described them as "orgasmic". haha...I can honestly say that's the first time I've heard my treats described that way.

pinkypie Posted 25 Mar 2006 , 1:11am

thank you so much! i should try that next time! i managed to just add more icing sugar to them and roll it out a bit thicker and i got it onto the cookie okay... the icing isn't near as shiny as what many of them are here... but i got them done!

i've eaten THREE of them today (and they're not very weight watcher friendly!)... they taste AWESOME! i'm sure they'll be a big hit at the party tomorrow...
LL

TERRYHORTON Posted 25 Mar 2006 , 1:23am

Cambo

THanks for the recipe.....I have been searching the recipe section on here in vain!

Zamode Posted 25 Mar 2006 , 2:19am

So those of us with small mixers are out of luck? icon_redface.gif

Hmm, Mother's Day is coming.....

vitade Posted 25 Mar 2006 , 11:53am

I've used candy clay, as suggested by someone on this site, it worked really well. If your worried about them being to sweet, either make a blander cookie, or roll your fondant (or whichever topper) thinner.

jacksjoyce Posted 28 Apr 2006 , 9:48pm

What thickness is the fondant when you put it on the cookies?

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