Saw a post mentioning rolled buttercream. What is it and how do I make it? Thanks.
There is a recipe in the recipe section on this site. It's good for modeling and covering cookies but hard to work with to cover a cake.
I don't even consider Rolled bc food. It's like greasy fondant. blargh.
I use a recipe on here called rolled buttercream fondant, it is pretty easy to make and work with. I love it for cookies, people go nuts for them.
I like it for cookies. Keep it well chilled and add as much confectioner's sugar as possible.
If you don't use a hi-ratio shortening (not necessarily one with trans fats) it will come out horrible and greasy. It's extremely easy to use, but you must use a vinyl to help cover your cake since it is very soft. It's repairable and you can flavor it with all sorts of yummy combos, I do a chocolate rbc with hazelnut lorann oil. Most of the cakes in my pics are RBC. Also great on cookies like the others said.
Thanks to everyone who replied about the rolled buttercream. I am going to do some experimenting this weekend! Happy New Year to all!
..moving to Recipe Requests.
The first time I made it, I used regular shortening, and it got greasy after a day, but the second time, I used hi ratio, and it never got greasy at all! I have put lemon extract in it as well, and that made a good flavor with sugar cookies.