Rolled Buttercream on Cookies

Baking By fat-sissy Updated 3 Dec 2009 , 11:13pm by fat-sissy

fat-sissy Posted 18 Nov 2009 , 1:49pm
post #1 of 52

I am making a large batch of cookies next week for a school event and want to try something new...rolled buttercream. I have a few questions:

Do they need to be made in advance (like if using royal or glace icing) to dry at all?

I believe I read that you can bag them; is that correct?

Does the surface dry enough to brush them w/luster dust to make them sparkle a bit?

Thanks for your insight thumbs_up.gif !

51 replies
millermom Posted 18 Nov 2009 , 2:08pm
post #2 of 52

I'd like to know too!

shiney Posted 18 Nov 2009 , 3:49pm
post #3 of 52

No, yes and yes icon_smile.gif You can detail with RI immediately after putting RBC onto cookie. I use a little karo syrup as 'glue'. I have tried the hot-from-the-oven method of making them stick, but they un-stuck later. Yes, I often brush with luster dust for sparkle. They bag just fine, done it many times

CookieMeister Posted 18 Nov 2009 , 4:12pm
post #4 of 52

Great question! I've been thinking about trying rolled buttercream. I think I'm going to give it a shot this weekend.

shiney Posted 18 Nov 2009 , 4:24pm
post #5 of 52

You will love RBC. I always keep some on hand for those last-minute cookies, with no time to wait for flood to dry before detailing. I knead in more PS than it calls for, and roll it very thin (it's just so sweet) and stick it in the freezer for a few minutes to make it easier to lift it off to the cookie,

fat-sissy Posted 18 Nov 2009 , 4:49pm
post #6 of 52

Shiney,
How long do they need to sit before bagging them or can they be bagged immediately?

shiney Posted 18 Nov 2009 , 4:55pm
post #7 of 52

Just about immediately, I let my RI detail dry first. I have found the last couple of times that I had to dust slightly with PS after they were on the cookie, but never had my RI not stick. I think it was just on hotter days that they got a little greasy.

shiney Posted 18 Nov 2009 , 4:58pm
post #8 of 52

If you look at my 'groovy thank you' and my 'heart dress with something extra' cookies on second page of my photos, you can see where I detailed with RI onto RBC

motherofgrace Posted 18 Nov 2009 , 4:58pm
post #9 of 52

also... do you have a recipe?

shiney Posted 18 Nov 2009 , 4:59pm
post #10 of 52

Cakediva, I use the recipe on CC, but I omit the oils and I use vanilla or almond extract.

motherofgrace Posted 18 Nov 2009 , 5:09pm
post #11 of 52

http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies

thias one?

motherofgrace Posted 18 Nov 2009 , 5:10pm
post #12 of 52

http://cakecentral.com/recipes/1603/rolled-buttercream-fondant-alternative

or this one?

shiney Posted 18 Nov 2009 , 5:16pm
post #13 of 52

the second one
http://cakecentral.com/recipes/1603/rolled-buttercream-fondant-alternative
I leave out the lemon oil and orange oil, and almost always knead in more PS than it calls for. I freeze any leftover, and it takes very little time to thaw, and I knead in more PS before I use it. It just seems to soak up lots of PS....however, if you do too much, you get my crazy desaster cake icon_rolleyes.gif

motherofgrace Posted 18 Nov 2009 , 7:06pm
post #14 of 52

shiney- Do you use the beater or dough hook when you make it?

shiney Posted 18 Nov 2009 , 7:13pm
post #15 of 52

I use paddle, then switch to hook after couple cups of PS

motherofgrace Posted 18 Nov 2009 , 7:27pm
post #16 of 52

thanks! excited to try it today!

luv2bake6 Posted 18 Nov 2009 , 10:53pm
post #17 of 52

I would love to use RBC because it taste so good and is easy to handle, but when i tried it, it was way too greasy no matter how much ps i added. And then after it was on the cookie, it was very greasy looking. When i tried detailing with RI, the RI broke and it just didn't work. I gave up on it.

Newatdecorating Posted 19 Nov 2009 , 12:48pm
post #18 of 52

luv2bake6 - Try it again and let them sit out overnight. I store mine in pizza boxes. This seems to make the greasiness disappear. I don't know what to tell you about the royal icing. I always decorate with the royal right after I have put the rbc on the cookie. Only other thing I can think of is waiting until after the cookie has sat overnight and then try the royal.

cookieswithdots Posted 20 Nov 2009 , 2:04am
post #19 of 52

I let mine sit overnight as well, that seems to take care of the oily problem. I love how they handle and look and taste.

Melissa

andpotts Posted 20 Nov 2009 , 8:20am
post #20 of 52
Quote:
Originally Posted by luv2bake6

I would love to use RBC because it taste so good and is easy to handle, but when i tried it, it was way too greasy no matter how much ps i added. And then after it was on the cookie, it was very greasy looking. When i tried detailing with RI, the RI broke and it just didn't work. I gave up on it.




This is exactly what happened to me, I thought I needed to try a different recipe, but maybe I'll try the sitting out overnight tip,

fat-sissy Posted 20 Nov 2009 , 1:59pm
post #21 of 52

OK, just one more question and I'm done...will one batch of RBC be enough for 1 batch of NFSC's?

Newatdecorating Posted 20 Nov 2009 , 2:45pm
post #22 of 52

Not sure about that. Both make a big batches. I have never used all of neither one of them at one time. I would imagine it would depend on how thick you roll both of them. I roll my cookie dough 3/8-inch and use a fondant roller, which I believe is 1/4-inch, for the rbc.

shiney Posted 20 Nov 2009 , 3:18pm
post #23 of 52

the RBC recipe goes a long way. I roll it out very, very thin, because it's so sweet, so I use the trick newatdecorating (the queen of RBC) gave me about putting it in the freezer for a bit to make it easier to transfer to the cookie

fat-sissy Posted 20 Nov 2009 , 3:34pm
post #24 of 52

I just finished up a batch. Actually, I did 2 half batches and colored them different colors as I mixed them so the mixer did the work. I think it will be MORE than enough. I plan on making a lot of cookies. They are for a fundraiser at my kids school. I'm anxious to use it. It was super easy to make and tastes good. It doesn't seem at all greasy. I did use a high ratio shortening since that's what I use in my buttercream. I wanted to mix up the cookie dough and have it ready to go, but I'm short an egg (GRRR). Used 'em all in a Pavlova yesterday.
Thanks for all the help!

shiney Posted 20 Nov 2009 , 3:39pm
post #25 of 52

Dang Fat-sissy, sounds like good eat'n when you're around!!

luv2bake6 Posted 20 Nov 2009 , 4:03pm
post #26 of 52

It was suggested in another thread that i try leaving them out overnight. It didn't help. As a matter of fact, they got even greasier. Then i tried freezing them but when they defrosted on the cookie, it was the same thing. I've tried wiping them down, only to get more grease show up. And RI accents were a disaster.
I guess it's just not my thang! Too bad because it tasted amazing!! And it rolled out beautifully.

Newatdecorating Posted 20 Nov 2009 , 6:55pm
post #27 of 52

luv2bake6 - What recipe did you use?

shiney - Now I don't know about that queen part! icon_smile.gif

luv2bake6 Posted 20 Nov 2009 , 7:57pm
post #28 of 52

This one from the recipes section here;

1 C Shortening
1 C Light Corn Syrup
1 tsp. Clear Vanilla
1/2 tsp. Salt
1/4 tsp. Lemon Oil
1/4 tsp. Orange Oil
8 1/2 C Powdered Sugar

Except that i don't use the oils as i don't have them in the house. I added vanilla and butter extracts. I also added a lot more conf sugar to try and get the greasiness out.

shiney Posted 21 Nov 2009 , 4:10am
post #29 of 52

Luv2bake6, that's the exact recipe I use, (no oils). Did you try dusting with a little PS when the grease started appearing? Honestly, I've never had my RI mess up on it.

New - yeppers, you da queen in my book icon_wink.gif.

KathyTW Posted 21 Nov 2009 , 4:19am
post #30 of 52

I didn't like the greasy look/feel of the RBC either so now I mix RBC with Fondant and get the best of both worlds!

Quote by @%username% on %date%

%body%