I have never heard of "rolled buttercream" until today.
Is there a difference between it and fondant? Is one easier to work with than the other? Taste, appearance, workability?
Everything you ever wanted to know abouty rolled buttercream:
(With recipes not found elsewhere, reviews, and comparisons to fondant, etc.)
I've made and used both - rolled buttercream is a little easier to make homemade but I didn't find it any tastier than MFF. It was not as pliable and had to be rolled thicker to keep it together. I couldn't roll it out thin enough to cover a larger cake although it worked fine on cookies.
Now that I found that MFF (recipe on this site) isn't as hard to make as I thought, and can be flavored very nicely with flavoring extracts or oils - I personally won't be using rolled buttercream again.
Thanks for the info!
rolled bc is fine for cookies, but nearly impossible to use on cakes. IMO, rolled bc is simply awful. It tastes like greasy fondant.
OK...well that takes care of that! Not that I'm not an adventurous person....but, no rolled buttercream for me!
I am making cut out cookies right now and I use rolled buttercream all the time now. My daughters swim team LOVES the taste of it. It is a bit greasy but it tastes great on cookies. I don't think it would work well on a cake but I've never tried it. It's very easy to color too!
I use rolled butercream on all my cookies. Everyone always loves the taste. Never had a problem with it being greasy.
Perfect example of how much the kids love rolled buttercream. My daughter just informed me she will not try one of the cookies until the rolled buttercream is on them!