I just found the recipe for rolled buttercream that was posted here.I was curious tho as to how this should be rolled out.Should I roll it on a surface dusted with icing sugar ,and should the top also be dusted to prevent the rolling pin from sticking, or is a slightly greased surface better. I was also curious as to how easy this is to handle. Thank you for any suggestions.
I use RBC as the base to all of my cookies. I just hate the taste of Royal Icing. With that said, the biggest secret to RBC is to use extra powdered suger, it can be very greasy. I roll my out between two sheets of wax paper. I cut my shapes and then pop it in the freezer for a few minutes and then place on my cookies. I did try it once on a cake, and it was very difficult to work with, but many CC's use it on cakes.
I use RBC as the base to all of my cookies. I just hate the taste of Royal Icing. With that said, the biggest secret to RBC is to use extra powdered suger, it can be very greasy. I roll my out between two sheets of wax paper. I cut my shapes and then pop it in the freezer for a few minutes and then place on my cookies. I did try it once on a cake, and it was very difficult to work with, but many CC's use it on cakes.
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