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Rolled Buttercream on Cookies

post #1 of 52
Thread Starter 
I am making a large batch of cookies next week for a school event and want to try something new...rolled buttercream. I have a few questions:

Do they need to be made in advance (like if using royal or glace icing) to dry at all?

I believe I read that you can bag them; is that correct?

Does the surface dry enough to brush them w/luster dust to make them sparkle a bit?

Thanks for your insight thumbs_up.gif !
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #2 of 52
I'd like to know too!
post #3 of 52
No, yes and yes icon_smile.gif You can detail with RI immediately after putting RBC onto cookie. I use a little karo syrup as 'glue'. I have tried the hot-from-the-oven method of making them stick, but they un-stuck later. Yes, I often brush with luster dust for sparkle. They bag just fine, done it many times
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #4 of 52
Great question! I've been thinking about trying rolled buttercream. I think I'm going to give it a shot this weekend.
post #5 of 52
You will love RBC. I always keep some on hand for those last-minute cookies, with no time to wait for flood to dry before detailing. I knead in more PS than it calls for, and roll it very thin (it's just so sweet) and stick it in the freezer for a few minutes to make it easier to lift it off to the cookie,
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #6 of 52
Thread Starter 
Shiney,
How long do they need to sit before bagging them or can they be bagged immediately?
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
Reply
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
Reply
post #7 of 52
Just about immediately, I let my RI detail dry first. I have found the last couple of times that I had to dust slightly with PS after they were on the cookie, but never had my RI not stick. I think it was just on hotter days that they got a little greasy.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #8 of 52
If you look at my 'groovy thank you' and my 'heart dress with something extra' cookies on second page of my photos, you can see where I detailed with RI onto RBC
Shiney
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Shiney
Take a picture; eat the cookie!
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post #9 of 52
also... do you have a recipe?
post #10 of 52
Cakediva, I use the recipe on CC, but I omit the oils and I use vanilla or almond extract.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #11 of 52
post #12 of 52
post #13 of 52
the second one
http://cakecentral.com/recipes/1603/rolled-buttercream-fondant-alternative
I leave out the lemon oil and orange oil, and almost always knead in more PS than it calls for. I freeze any leftover, and it takes very little time to thaw, and I knead in more PS before I use it. It just seems to soak up lots of PS....however, if you do too much, you get my crazy desaster cake icon_rolleyes.gif
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #14 of 52
shiney- Do you use the beater or dough hook when you make it?
post #15 of 52
I use paddle, then switch to hook after couple cups of PS
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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