Can anyone tell me where to find a great recipe for Rolled Buttercream as everyone I've spoken to says this tastes alot better than sugarpaste. Just a few questions about it aswell
1: Can you make a white rolled buttercream?
2: What is like to work with- does it tear easy, can you use it like sugarpaste for decoration?
3: Does it set hard?
4: Once the cake has been iced how should it be stored to be at it's best for the special day?
IMO, rolled buttercream is the nastiest product ever conceived. It tears readily and feels and tastes like greasy fondant. Good luck. I used it once - once and I will never touch that stuff again.
I agree with leahs. It is very hard to work with and I found that it is greasy and chewy when it sets. I just like to try different things...this is one that I won't try again.
I agree with leahs, it does taste awful and it is hard to work with.
Well that wasn't the response I was expecting hehe, I guess the other options are MMF or Sugarpaste, I've made MMF before but can you add flavouring to it and if so what flavours would you recommend. Also can I colour the fondant while it's at the melted marshmallow stage? sorry just one more question can you mix this in a mixer using the dough hook as last time i did it by hand and it was hard work!!!! Thanks
Well, i work with rolled buttercream only for my cookies and i love them. i prefer it rather than royal icing for its flavour and the way you are able to easily work with it. i've never used the rolled buttercream with cakes because the weather is too hot where i live so it isn't suitable. Nevertheless, i do recommend the rolled buttercream for whoever who can use it; itÂ´s a little softer and more prone to tearing than traditional fondant, making it more difficult to work with but it tastes a whole lot better!
Fondant works great for cookies too! (SatinIce)
I don't use it often, but it does come in handy for odd shapes. I doubt that I'd opt to cover an entire cake with it--it's tooth-achingly sweet.
I make my regular shortening + PS buttercream and then add in some light corn syrup (about 1/2 cup to 7 cups of BC) and enough PS to get a pie crust dough consistency. I roll it out between parchment, put it in the fridge or freezer to firm up a bit, take it out & let it sit on the counter for a minute or so, drape it over the item to be covered, and smooth it with my hands.
It's self-healing, so any tears are very easily repaired with the warmth of your hand. I buff it with my hands dipped in CS, PS, or a combo of the two. It'll crust over that way and doesn't look "greasy".
About MMF, yes I color mine when it's in the melted stage. It makes things much easier. You can also add your flavoring at that time. I haven't used flavoring as of yet, because I like the taste of marshmallows.
I haven't tried the dough hook either. I like to knead it myself so I know the right consistency.
About MMF, yes I color mine when it's in the melted stage.
If you are adding color this way, do you have to then cook separate batches if using multiple colors on one cake? I've only added color "after" it's cooled, because of using more than one color... thanks.
If I need more than one color, I"ll pour the melted marshmallows into separate bowls and then add the colors. I've done that several times. It's just easier to melt them all together and then separate.
For the MMF add some clear butter flavor! It tastes like buttercream icing... but really the flavors are endless!