I posted a message last night and can't find it....

Basically I need major help with this buttercream as soon as possible!! I just need to know what the consistency should be similar to. Should it be like MMF? I used 8 cups of powdered sugar, but it's very hard to work with (doesn't keep it's shape). I just wanted to make sure I didn't add too much because I don't want it to be dry. Thanks for your help!!!!!

I have only made RBC and found that it is very soft, softer than MMF and regular fondant. I do not think that it is really meant to keep its shape, it is meant to be rolled out and cover a cake. I may be wrong so here is a bump!

hi there, i use a lot of rbc and i've found that you have to leave it for a few hours/preferably overnight before you attempt to use it, or it'll be too soft.

It may depend on what you're using it for....I use it all the time to cover cookies, but like Sirius already mentioned, I usually make it a day or two ahead. It will be softer than MMF or regular fondant, and if you add too much sugar it will crack all over.

Thank you so much! I will be using the RBC to put on cookies. I'll probably be doing them tomorrow & I'll post pictures when I finish.