Rolled Buttercream....help

Baking By cakelady48 Updated 9 Mar 2009 , 11:33am by lhayes1976

cakelady48 Posted 9 Mar 2009 , 2:27am
post #1 of 3

I just found the recipe for rolled buttercream that was posted here.I was curious tho as to how this should be rolled out.Should I roll it on a surface dusted with icing sugar ,and should the top also be dusted to prevent the rolling pin from sticking, or is a slightly greased surface better. I was also curious as to how easy this is to handle. Thank you for any suggestions.

2 replies
lhayes1976 Posted 9 Mar 2009 , 11:32am
post #2 of 3

I use RBC as the base to all of my cookies. I just hate the taste of Royal Icing. With that said, the biggest secret to RBC is to use extra powdered suger, it can be very greasy. I roll my out between two sheets of wax paper. I cut my shapes and then pop it in the freezer for a few minutes and then place on my cookies. I did try it once on a cake, and it was very difficult to work with, but many CC's use it on cakes.

lhayes1976 Posted 9 Mar 2009 , 11:33am
post #3 of 3

I use RBC as the base to all of my cookies. I just hate the taste of Royal Icing. With that said, the biggest secret to RBC is to use extra powdered suger, it can be very greasy. I roll my out between two sheets of wax paper. I cut my shapes and then pop it in the freezer for a few minutes and then place on my cookies. I did try it once on a cake, and it was very difficult to work with, but many CC's use it on cakes.

Quote by @%username% on %date%

%body%