Frosting Dough (Awsome)

Baking By kwineinger Updated 25 May 2010 , 7:54pm by 7yyrt

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kwineinger Posted 30 Jul 2009 , 5:13pm
post #1 of 51

Ladies I found a recipe and after trying it today I AM SOLD ON IT! Just wanted to share it with you, is called Frosting Dough:

http://www.womansday.com/Recipes/Classroom-Chalkboard-Cake-Recipe
(Scroll down to bottom of page for recipe.)

Rolled this out just like mmf and it worked wonderful. After baking my sugar cookies, I rolled this out an placed on cookie when at room temp. Looks just like mmf and taste like icing. The kids loved it!

50 replies
 gizzmo  Cake Central Cake Decorator Profile
gizzmo Posted 30 Jul 2009 , 6:09pm
post #2 of 51

that sounds so yummy! i wonder if it would work w/other flavored iciings? hmmm? i ve always been intimidated by mmf and this sounds so very easy! have you tried to decorate them like mmf covered cookies? thanks so much for sharing this i cant wait to try these! thumbs_up.gif

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Mensch Posted 30 Jul 2009 , 6:13pm
post #3 of 51

Eeeuuww. icon_surprised.gif

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kwineinger Posted 30 Jul 2009 , 7:24pm
post #4 of 51

It was so easy and quick to make, you can even stack the cookies afterwards, also I tried making some decoration out of this stuff, still waiting to see how they are after the dry some!

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jonahsmom Posted 30 Jul 2009 , 9:10pm
post #5 of 51

I saw this in a magazine, too. I don't remember which one. Sounds weird, but not too weird to try. I'll probably check it out one of these days.

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kwineinger Posted 30 Jul 2009 , 9:52pm
post #6 of 51

I found this in a magazine this month.

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traceyjade Posted 31 Jul 2009 , 2:05am
post #7 of 51

I wonder if you can do this with homemade frosting for a much better taste. I guess just add more powdered sugar. I will definately have to test this out. Thanks for sharing thumbs_up.gif What magazine was it in?

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monizcel Posted 31 Jul 2009 , 10:05am
post #8 of 51

Going to try it this morning. I will report back.

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superstar Posted 31 Jul 2009 , 10:38am
post #9 of 51

It sounds great. I would love to know if it will work with home made frosting.

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JaimeAnn Posted 31 Jul 2009 , 10:44am
post #10 of 51

This was in the most recent (September 1) issue of Woman's Day.

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lchristi27 Posted 31 Jul 2009 , 10:52am
post #11 of 51

Very interesting. If anyone tries it without using the canned frosting let us know.

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7yyrt Posted 31 Jul 2009 , 7:46pm
post #12 of 51

I've made both chocolate and peanut butter frosting dough, but not vanilla. I use it to make little details.

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Alagoas Posted 1 Aug 2009 , 11:57pm
post #13 of 51

this sounds good! icon_smile.gif

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Honeydukes Posted 2 Aug 2009 , 6:15am
post #14 of 51
Quote:
Originally Posted by Mensch

Eeeuuww. icon_surprised.gif



I'm with you -- I don't like canned frosting. icon_sad.gif

This is just a "store-bought" version of Rolled Buttercream.
http://forum.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Fondant-Alternative.html

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kwineinger Posted 2 Aug 2009 , 12:01pm
post #15 of 51

Thanks for the post, I will try it with buttercream

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7yyrt Posted 2 Aug 2009 , 1:40pm
post #16 of 51

oops, I meant with homemade, not canned. icon_redface.gif
I think the peanut butter or syrup add a little elasticity to it.

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cylstrial Posted 2 Aug 2009 , 10:09pm
post #17 of 51

Interesting. I'm not big on canned frosting...but I guess it's worth a try.

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calicopurr Posted 3 Aug 2009 , 4:15am
post #18 of 51

Interested in thread! Can't wait to hear your results.

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bobwonderbuns Posted 6 Aug 2009 , 3:59pm
post #19 of 51

Huh! I know there are cake decorators who take their own frosting and add a lot of powdered sugar to it to make a "dough-like" consistency for various uses (Sugarshack is one) but I've never heard of this on a cookie application. How would you use it on a cookie?

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Lenette Posted 6 Aug 2009 , 4:05pm
post #20 of 51

Sounds like it would be a good idea, especially if it can be done with homemade bc. Can't wait to hear some of your results. It will be a while before I have time to play with it.


icon_smile.gif

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SaraClassic Posted 6 Aug 2009 , 4:09pm
post #21 of 51

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.

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bobwonderbuns Posted 6 Aug 2009 , 4:10pm
post #22 of 51
Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.




That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?

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alvarezmom Posted 6 Aug 2009 , 5:50pm
post #23 of 51

Oh yes some one try it out and report back! It sounds so good!

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SaraClassic Posted 6 Aug 2009 , 6:21pm
post #24 of 51
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.



That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?




I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??

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bobwonderbuns Posted 6 Aug 2009 , 8:44pm
post #25 of 51
Quote:
Originally Posted by SaraClassic

Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.



That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?



I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??



Beats me -- I've never used rolled buttercream before so I know nothing about it. Hence the question! icon_lol.gif

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Lisa1050 Posted 9 Aug 2009 , 10:14pm
post #26 of 51

Hi everyone, I just signed up for this site and this is my very first post. Please tell me what mmf sugar cookie frosting is. Thanks

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calicopurr Posted 9 Aug 2009 , 10:19pm
post #27 of 51

marshmellow fondant. it's yummy.

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Lisa1050 Posted 9 Aug 2009 , 10:28pm
post #28 of 51

Thanks, I'll try it!

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dandelion56602 Posted 9 Aug 2009 , 10:51pm
post #29 of 51

Yes you can do it w/ your own buttercream, I do. Just add a lot of PS. Yes, RBC will work, MMF will too. I prefer my own, not store bought. I still can't get over the fact that some people like canned frosting over homemade!

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cakeflake80 Posted 13 Aug 2009 , 5:15am
post #30 of 51

Wow....I REALLY want to try this! My only concern is how hard it will dry. I love glace and royal icing because they dry so hard. Were yours hard enough to stack and or package (like individually)??

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