HI! I was thinking of experimenting a little and using rolled buttercream on my cookies. I just have some questions...

First, does it roll out like fondant? I assume it does. so you cut the shapes out of it and put it on a hot cookie?

Second, does it dry hard like royal? I like to use edible markers to draw stick figures on my cookies and I'm wondering if these will work on top of rbc.

Third, can I use a half butter/half shortening recipe? Or does that not work for rbc?

Thanks, and any other tips would be appreciated, too!

Maria

Everything you ever wanted to know about rolled buttercream:
(With recipes not found elsewhere, reviews, and comparisons to fondant, etc.)

http://www.cakecentral.com/cake-decorating-ftopict-221681-.html

HTH