I just tried rolled buttercream for the first time and I am not sure if I am doing it right. I let it sit for over a week to cure. It was really soft when I took it out of the bag so I kneaded in some more powdered sugar. I am not sure if I am doing this right. I rolled it out on a surface dusted with powdered sugar. It was really soft, no where near the consistency of fondant. Is this the way this stuff is. Does anyone have any tips? Also, does anyone own the book Decorating With Rolled Buttercream Icing by Roland A. Winbeckler and if so is it worth buying. Thank you.
I actually don't like to use RBC "after it's cured"--I find it watery & too soft at that point. When possible, I use it right away.
I roll it out between 2 pieces of parchment paper, pop it in the fridge or freezer until fairly stiff, take it out, sit it on the counter for a minute, peel off the top parchment, and then drape it over the piece to be covered.
If I have to use it after it's been stored, I always have to knead in more PS, but I still repeat the process above.
Thanks Rae does anyone else have any tips?
I have no information on "cured" b/c....
Here's different RBC info:
Great rolled buttercream info! Thanks, JanH!