Teach Me About Rolled Buttercream!

Baking By Dreme Updated 28 Oct 2010 , 3:45pm by Redsoxbaker

Dreme Posted 1 Sep 2010 , 7:22pm
post #1 of 27

I keep hearing about rolled buttercream. Is it like putting extra ps in buttercream until its like a dough? Like the hard dam used for cakes? Is that the same stuff?

I'm curious because of the taste. Seems like it taste better than fondant on a cookie. Will I be able to do 3d effects with it on a cookie? does it behave like fondant?


26 replies
SweetDreamsBoutique Posted 2 Sep 2010 , 12:01am
post #2 of 27

Hi. I haven't personally tried it yet, but someone (can't remember who) sent me the recipe yesterday.

Rolled Buttercream

Rolled buttercream is a softer covering than rolled fondant. It is also more shinny which may not be appropriate for all wedding cakes. Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Enough to cover a 10" x 4" high cake

1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.

Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.

TrixieTreats Posted 2 Sep 2010 , 12:18am
post #3 of 27

I have read that it is very hard to work with and does not roll out or drape like fondant does. Also, I have seen comments that it is very greasy in appearance and very sweet due to the large amount of corn syrup in addition to the PS. I have not tried it...but am also curious...

ButtacreamRose Posted 2 Sep 2010 , 1:14pm
post #4 of 27

it is very greasy in appearance and very sweet due to the large amount of corn syrup in addition to the PS .


Yum2010 Posted 2 Sep 2010 , 1:35pm
post #5 of 27

I have used rolled buttercream before, however, not the recipe above. I stiffen my buttercream, as mentioned above, for the dam around my filling. Since it really is just like dough consistancy I tried using it like fondant. It did not work well when trying to cover an entire cake (which, i figure it wouldn't) but it is perfect for small decorations like polka dots, and AWESOME to cover cookies. I do find that the larger the decoration is, though, the harder it is to handle. And, FYI, stripes can be a nightmare. I use Indydebi's BC recipe and basically add more PS to get to a dough consistancy (should be able to pick it up and manipulate in your hands without it sticking), I roll out with a rolling pin and cornstarch. It is def not as easy to work with as fondant, but it's a good alternative for fondant haters and really yummy on cookies. I never had a greasy appearance and it tastes exactly like Indydebi's recipe.

smokeysmokerton Posted 2 Sep 2010 , 1:56pm
post #6 of 27

I've used this recipe http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies and I loved it! I like it better on cookies than mmf, although it is pretty sweet, but the texture is better....more like icing. It was a bit greasy at first(see the large green and pink flower in my photos) but I left them out over night and the greasy look went away. The blue bunny cookie and the cookie bouquet and the yellow cake in my photos are done with it.

southaustingirl Posted 5 Sep 2010 , 10:32am
post #7 of 27

I use RBC for my cookies all the time. All of my cookies are covered in RBC and then I use fondant for accents, decorations.

It is softer than fondant but I think it taste better (recipe posted earlier). And by making the RBC, I can add different flavorings.

To get rid of the 'greasy' look I smooth over the RBC with a Viva paper towel.

I have covered cakes with RBC. It was a little difficult because the RBC is so soft.

Redsoxbaker Posted 5 Sep 2010 , 1:35pm
post #8 of 27

Dreme, I just made a batch the other day. I use the same recipe as smokeysmokerton does. I'm making sugar cookies for my daughters swimming bake sale. I've made it before and everyone loves it. The kids keep asking me to make more. It is very easy to work with. I use the same cookie cutter to cut the RBC and very easy to add texture to. I have used MMF but I like RBC better. thumbs_up.gif

Pickulz Posted 25 Oct 2010 , 5:10pm
post #9 of 27

I just posted a similar question...(my search feature never works)

One question i had though was....

how do you attach the RBC or the MRBC to the cookie?
I dont have piping gel..any other alternatives?

Minstrelmiss Posted 25 Oct 2010 , 6:14pm
post #10 of 27

I love it for cookies as well. I attach it with watered down corn syrup, brushed on the cookie. It looks so pretty and tastes so yummy icon_biggrin.gif


These were for a family reunion; fondant accents with RBC on sugar cookies.

Eva2 Posted 25 Oct 2010 , 6:34pm
post #11 of 27

I'll have to try this.

Pickulz Posted 25 Oct 2010 , 7:27pm
post #12 of 27

southaustingirl: Which RBC recipe do you use?

southaustingirl Posted 26 Oct 2010 , 12:42am
post #13 of 27

I use the same recipe posted above: 1 cup shortening, 1 cup corn syrup and PS. I use cheesecake flavoring.

Babs1964 Posted 26 Oct 2010 , 1:08am
post #14 of 27

I have never used RBC either when you roll it do you use powdered sugar or roll it using cornstarch?

southaustingirl Posted 26 Oct 2010 , 2:57am
post #15 of 27

I roll it in between two pieces of wax paper. It is too soft to lift so I flip it onto the cookie and peel back the wax paper.

icer101 Posted 26 Oct 2010 , 3:08am
post #16 of 27

I use it on my cookies also. I really like the taste. It is not the same as how people add more and more powder sugar to their b/c to make the dam for thier cakes. It is totally a different recipe. I use Marsha Winbecklers recipe when i do make it. I learned about it 15 years ago , when i bought marsha's rolled buttercream booklet. I enjoy her booklet.

jenscreativity Posted 26 Oct 2010 , 3:20am
post #17 of 27

I'm going to try this! Thank you

Pickulz Posted 26 Oct 2010 , 7:03am
post #18 of 27

How do store it?
I wanted to make it during the day...but will prob ice the cookies at night when the kids are in bed!! icon_smile.gif

Redsoxbaker Posted 26 Oct 2010 , 8:29am
post #19 of 27

I use the marshmallow rolled buttercream on my cookies. I usually make them for the bake sale at the school. The kids love this recipe. There is never any left. icon_smile.gif

Pickulz Posted 26 Oct 2010 , 10:52am
post #20 of 27

The marshmallow rolled buttercream calls for 4-6lbs of sugar?? isnt that a lot?

Redsoxbaker Posted 26 Oct 2010 , 2:55pm
post #21 of 27

I use two 2lb bags, but I can cover more than 2 batches of sugar cookies with that. It really makes a lot! I'm not sure how much the other recipes makes. All the kids LOVE this recipe. thumbs_up.gif

southaustingirl Posted 26 Oct 2010 , 6:30pm
post #22 of 27

what's the recipe for the marshmallow RBC? Sounds really good.

EvMarie Posted 28 Oct 2010 , 4:20am
post #24 of 27

I use the marshmellow rolled buttercream recipe too. It's a sort of hybrid. I did find the RBC was greasy & stuck to the bags when I packaged my sugar cookies. I did like the taste. But the hybrid is really good too.

I got impatient with royal. My piping skills aren't super fab. And, I've run into another problem with drying time and royal. I did post a question that nobody could help me with. But...oh well, looks like I'll be making little boxes for my cookies to rest in before I bag!

Oh - rolled icings are great because they are super neat. You don't have to practice a bunch to get it right. I like to imprint mine lately. I recently bought a clearance item for the cuddlebug & used it for imprinting. It was only $1.

I also half the recipe. I think it calls for 10 oz of marshmellows. I cut it in half with no problem. icon_smile.gif

Redsoxbaker Posted 28 Oct 2010 , 2:43pm
post #25 of 27

I agree with EvMarie. I'm not great at piping either so when I use RBC it really looks perfect because I cut them out with the same cookie cutter and then place it on the cookie. I also imprint a lot of them too. It really makes the cookies look so professional! thumbs_up.gif

Pickulz Posted 28 Oct 2010 , 3:19pm
post #26 of 27

I just tried MRBC...it turned out sooo good!!!
My pumpkin faced cookies have MRBC and so do the ghost ones!

Thank you all!!!

Redsoxbaker Posted 28 Oct 2010 , 3:45pm
post #27 of 27

Pickulz, I'm so happy it turned out so good for you! It really is a lot of fun to use the MRBC. I feel like I'm cheating because all the people who pipe are so talented and it seems so simple to cut it and place it on the cookie. icon_redface.gif

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