Rolled Buttercream Icing Questions

Baking By Heatherly30 Updated 8 Feb 2007 , 10:01pm by tayesmama

Heatherly30 Cake Central Cake Decorator Profile
Heatherly30 Posted 8 Feb 2007 , 7:33pm
post #1 of 2

I am in the process of making some cookies with rolled buttercream icing. Having some issues and questions.

I finally mixed enough red in to get a nice color, but when I roll out the icing, it has a glossy white residue on it. How can I eliminate this? It isn't awful, but is noticable. Almost as if the shortening is seapig through. Should I add a little more powdered sugar?

Also, storing these cookies...If I stack them, won't they smash the icing in? Do I need to sore them flat? Will they harden after a while? Tell me what you can about storing these guys.

THANKS!

1 reply
tayesmama Cake Central Cake Decorator Profile
tayesmama Posted 8 Feb 2007 , 10:01pm
post #2 of 2

Sounds like you need to add a little more powdered sugar. Adding a lot of coloring adds more liquid so adding some powdered sugar should help with that white residue (I've had that before, no biggie. thumbs_up.gif )

If you let the cookies air dry for at least 6 hrs (I usually wait a day) then you can stack them after that period. Also, if you're gonna be bagging them, waiting 6 hrs is definitely beneficial as the wet RBC will leave grease marks on the bags if not totally dry.

Quote by @%username% on %date%

%body%