In Praise Of Marshmallow Rolled Buttercream For Cookies...

Baking By MariaK38 Updated 3 Dec 2010 , 9:59pm by dailey

MariaK38 Posted 21 Nov 2010 , 10:26pm
post #1 of 18

It's my new favorite cookie icing! I made some the other day and topped my cookies with it. It made my cookies so yummy! I've always liked the look of a fondant topped cookie, just not the taste. These have that look and a fantastic taste! If you bake cookies, I suggest you try it! Here's the link to the recipe...

Thank you to wtare for sharing her recipe!

Here's some pics of my cookies with the MRBC... enjoy!

17 replies
Suz246 Posted 21 Nov 2010 , 10:46pm
post #2 of 18

That's so funny...I just tried this last weekend too and was amazed how much better the cookies were with the marshmallow.

teresa61625 Posted 30 Nov 2010 , 10:59pm
post #3 of 18

I am making baby shower cookies this weekend and I may just try this!!

kdbohm Posted 30 Nov 2010 , 11:11pm
post #4 of 18

I have been going back and forth between using this or a glaze for sugar cookies this week. I guess I will just have to try this after all!

Corrie76 Posted 30 Nov 2010 , 11:29pm
post #5 of 18

I love rolled buttercream for sugar cookies and the best thing is, is that the MRBC really keeps the cookie fresh too. Also, it kinda gives a "soft cookie" texture to crisp sugar cookies.

neelycharmed Posted 30 Nov 2010 , 11:37pm
post #6 of 18

sounds super yummy!
may have to try this very soon icon_smile.gif
thanks for sharing!

Corrie76 Posted 30 Nov 2010 , 11:49pm
post #7 of 18

I just thought I'd add that when I cover a cookie with rolled buttercream I paint the cookie with a simple glaze (anything wet works really) and place a cut out of MRBC on cookie and smooth it down, otherwise, sometimes the MRBC doesn't want to actually stay on the cookie.

momto2pottsy Posted 30 Nov 2010 , 11:59pm
post #8 of 18

I'm definitely going to try out mrbc now! MadameRaz, what type of glaze do you use? Or would a simple syrup work as well? TIA

Corrie76 Posted 1 Dec 2010 , 12:42am
post #9 of 18

I'm sure simple syrup would work just fine. I just beat together a little coffee creamer with powdered sugar until it's the consistency of loose snot, lol, sorry such a gross comparison icon_lol.gif and then use a brush to put a thin coat on top of the cookie

momto2pottsy Posted 1 Dec 2010 , 2:45pm
post #10 of 18

Hahahaha! That's funny! Thanks, I'm going to try that instead. I would like to use something that would go with the taste of the cookie and bc. Thanks again!

FlourPots Posted 2 Dec 2010 , 11:39am
post #11 of 18

I've always wanted to try this recipe...
Can anyone pinpoint the amount of powdered sugar they used?

MrsLev557 Posted 2 Dec 2010 , 6:48pm
post #12 of 18

I hope someone knows about the powder sugar... I would love to try this !!

MrsLev557 Posted 3 Dec 2010 , 6:57pm
post #13 of 18

Anyone know how much powder sugar to use... 4-6 1bs ????

MariaK38 Posted 3 Dec 2010 , 7:18pm
post #14 of 18

the recipe just estimated 4-6 lbs. I made a half recipe and used just over 2. I guess it's just using the amount that makes it the consistency you need and experimenting. Good luck!

aswartzw Posted 3 Dec 2010 , 7:31pm
post #15 of 18

Thanks for the info. I always use RBC on my Christmas cookies but haven't been thrilled with the slightly greasy feel I get. I'm going to try this instead this year.

dailey Posted 3 Dec 2010 , 8:00pm
post #16 of 18

I used mmf to "ice* my cookies and was so disappointed. The cookies dried out much faster then when I used my regular wet icing. Does anyone know if the same is true with this recipe? thanks : )

MariaK38 Posted 3 Dec 2010 , 9:47pm
post #17 of 18

I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.

dailey Posted 3 Dec 2010 , 9:59pm
post #18 of 18
Originally Posted by MariaK38

I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.

Really? That's awesome! Gonna give them a try next week..thanks!

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