I use the NFSC recipe and always ice my cookies in buttercream but usually pipe it out. Love the way it looks but after looking in the gallery, I also love the look of the rolled buttercream but I am not sure how to do it. Just make my normal buttercream recipe and then what? roll it out and use my cookie cutter? I did a search and came up with some info but not specifics. As you can tell I am a newbie but loving every minute of cookie decorating!
I have yet to try it yet, but here is the link to the recipe:
Hope that helps!
Like aliciababcock said, there is a specific recipe for the buttercream...not the ussual buttercream.
I'm going to give this a try soon. Sounds like you get a more professional fondant like look
I use fondant on my cookies also called rolled icing.
So whats the difference between fondant and rolled buttercream?
Does the rolled buttercream tastes like buttercream or more like fondant?
Rolled buttercream does taste more like buttercream (made with shortening and flavored with butter flavoring). It is more delicate than fondant. It dries to the touch, but still soft if you push on it. Not as "chewy" as fondant. I did the cow cookies in my gallery in Rolled buttercream. That was my first attempt. It was very easy and came together quickly. You wouldn't be able to make figures with it like you do with fondant. I really lliked the look and the taste.
I love the taste of the rolled buttercream, I put in orange extract and it is really good. I do not like the taste of fondant at all...taste like play doh to me.
I so hate the taste of fondant but love the way it looks so I think Im going to give this rolled buttercream a try.
Thanks for clearing up my questions about it.
I think you'll love rolled buttercream on your cookies when you try it! I also flavor mine w/ orange extract as my cookies have a hint of cinnamon in them and it's a yummy combo! Rolled buttercream is much softer than regular fondant, but you can knead in a little more powdered sugar if you wish, and it will also have a "sheen" from the shortening, but this can also be minimized with a little extra sugar! When rolling it out be sure to use powdered sugar on the surface to keep it from sticking (same principal as using flour with pie crust or cookie dough), then use the same cookie cutter to cutout the shape and place it on top of the cookie. You should work fast because the heat of your hands will melt the buttercream and cause it to mishape in your hands! I have head some folks cutout the shape, then stick the buttercream in the freezer for just few minutes to make it easier to handle and place on the cookie! I have tried this and it works wonderfully, however, I'm so used to working with it at room temperature I don't really need to do that. One other tip I can give is to place some corn syrup in a squeeze bottle and place a few dabs around the edge of your cookie before placing the buttercream on it to help it adhere! Look in my gallery....all of the cookies were decorated with rolled buttercream, with royal icing accents! Good luck...you're going to love it!
All I can say is... RBC is awesome! LOL.
I would suggest it as an easy alternative to fondant. I love how easy it is to use and there's no flooding involved!
tayesmama - thanks so much! I just read my earlier post and can't believe I said "yummy"....hey, better than YUMM-O as Rachel Rae says...I like her recipes, but that's about it!
Okay, dumb question here: I am assuming that rolled buttercream and fondant are very similar in properties. If that is so, can you 'wrap' a cake in the rolled buttercream the same way you work with fondant? In short, would that be an acceptable substitue for fondant on a cake?
There are folks here on CC that have posted pics of cakes they've covered with rolled buttercream! I have never tried it and I'm sure it would tricky as it's much softer than fondant, but definintely doable!
It tastes like candy corn.
happy new year all!! cambo i have a few questions about RBC if you could please help me, the cookies have to be complelty cooled before applying the RBC right? and are packaged the same way as royal iced cookies? and one last question do i have to let them dry out before i put them away? sorry so many ?'s i am just clueless about RBC
cakekrayzie - Happy New Year to you also....and everyone else! When I use RBC my cookies are cool before applying, but they don't have to be. Others have successfully applied the RBC to still-warm cookies out of the oven! They will never truly be "dried-out" as far as the RBC goes, as it will remain pretty soft, BUT, if you're going to using royal icing for details, that will definitely have to dry before bagging! Hope this helps answer your questions! Please let me know if you have any others! I'll be posting more cookies soon (Valentine's Day), AND I'm making my own cookie cutters....a first for me! Yippee!
thank you so much cambo
I love your cutters....you do awesome work!
WOW! Cambo your cookie cutters are amaizing! Please tell us how you did that. Did you have a kit of some sort? I would love to make my own cutters.
I found the post that explanes it, Thanks!
I just wanted to say how wonderfully generous Cambo is sharing all of her tips. I read your posts here and at the wilton board and you are always so helpful. You really take the time to respond in great detail. Your cookies are just amazing as well. Just wanted to let you know that I for one really appreciate your talent.
Love the cookie cutters!
Wow....thanks Yankeegal! I'm so willing to share any and all that I know because I've learned SO much from fellow CC'ers! This site is a one-stop, everything-you-need-to-know-about-anything-cakes-and-cookies kinda place, and I LOVE IT! I'll continue to share as long as I can log on!
Thank you again, for the nice words!
Hi! Guess I just dumb...can't find the link to homemade cookie cutters. Will someone please direct me to it. Please!!!