I have never worked with Rolled Buttercream and would like to try it. I found a recipe here on CC and am wondering....
Does it melt or "squat" easily in the heat? Does the heat from your hands make it difficult to handle? RB vs MMF? Tips for handling, what works, what doesn't.

BTW, this website is "Wonderful". Everyone has been so helpful. Thank You!!

Hi -
Welcome to CC. I'm a bit of a "newbie" myself. The only thing I can offer you is my opinion. I really like RBC, because it tastes like buttercream. HOwever, it is a bit soft, and a bit greasy, and a lot sweet. When you roll it out, it tears easily. I love it mixed 50/50 with MMF. Its my fave! HTH

I found that it was pretty greasy to, the RBC. It was softer then the MMF, and like kimanalynn said, it seemed to tear easier. I tried adding more powdered sugar but didn't have any luck, I figure if I try it again I'll just add more sugar right from the start and hope it helps! But I think I'll be using the MMF before the RBC again