It's my new favorite cookie icing! I made some the other day and topped my cookies with it. It made my cookies so yummy! I've always liked the look of a fondant topped cookie, just not the taste. These have that look and a fantastic taste! If you bake cookies, I suggest you try it! Here's the link to the recipe...
http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies
Thank you to wtare for sharing her recipe!
Here's some pics of my cookies with the MRBC... enjoy!
http://www.facebook.com/photo.php?fbid=10150092070532650&set=a.10150092070497650.304424.567902649
http://www.facebook.com/photo.php?fbid=10150092258967650&set=a.122039362649.123865.567902649
That's so funny...I just tried this last weekend too and was amazed how much better the cookies were with the marshmallow.
I have been going back and forth between using this or a glaze for sugar cookies this week. I guess I will just have to try this after all!
I love rolled buttercream for sugar cookies and the best thing is, is that the MRBC really keeps the cookie fresh too. Also, it kinda gives a "soft cookie" texture to crisp sugar cookies.
I just thought I'd add that when I cover a cookie with rolled buttercream I paint the cookie with a simple glaze (anything wet works really) and place a cut out of MRBC on cookie and smooth it down, otherwise, sometimes the MRBC doesn't want to actually stay on the cookie.
I'm definitely going to try out mrbc now! MadameRaz, what type of glaze do you use? Or would a simple syrup work as well? TIA
I'm sure simple syrup would work just fine. I just beat together a little coffee creamer with powdered sugar until it's the consistency of loose snot, lol, sorry such a gross comparison and then use a brush to put a thin coat on top of the cookie
Hahahaha! That's funny! Thanks, I'm going to try that instead. I would like to use something that would go with the taste of the cookie and bc. Thanks again!
I've always wanted to try this recipe...
Can anyone pinpoint the amount of powdered sugar they used?
the recipe just estimated 4-6 lbs. I made a half recipe and used just over 2. I guess it's just using the amount that makes it the consistency you need and experimenting. Good luck!
Thanks for the info. I always use RBC on my Christmas cookies but haven't been thrilled with the slightly greasy feel I get. I'm going to try this instead this year.
I used mmf to "ice* my cookies and was so disappointed. The cookies dried out much faster then when I used my regular wet icing. Does anyone know if the same is true with this recipe? thanks : )
I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.
I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.
Really? That's awesome! Gonna give them a try next week..thanks!
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