Being a newbie - I figured I couldn't really screw anything up too bad - I would just chalk it up to inexperience! So - I made a batch of MMF the other day for my V-Day cookies and LOVED how easy it was to use - but I didn't really care for the taste - too marshmallowey. SO today I made a batch of RBC (using 1/2 butter. 1/2 non-hydrogenated shortening) - I really liked the taste! But it looked so greasy - so I took the MMF and combined (just kneaded them together) equal parts of RBC and it came out BEAUTIFUL! I have a batch of cookie dough chilling as we speak to see how they roll out - but I can already tell you that I think it will be fantastic! As soon as I get it done - I'll give you all an update.

Just thought I would share!

That's exactly what I did, combined the two. I had a disaster making my son's Game Boy cake last May and after failing with MMF and RBC, I gave up and mixed the two. Figured it couldn't make it any worse. It worked out okay and at least I got the cake done.

Don't forget to take pictures!

The combination of MMF and RBC sounds like a good idea! I am looking forward to your update, and hopefully pictures too!

I made MMF for the first time this weekend. I'm a beginner too. I thought it was easy to work with, but I really didn't care much for the taste. I'm interested to know which RBC recipe you're using. I would like to try out your combination! Look forward to hearing how it turns out.

Well - they are done (well atleast the RBC/MMF is on the cookies and they have cooled) - and everyone in the family has voted them better tasting than the ones covered with MMF. They even said that the ones with MMF were "cardboard" tasing compared to the ones with the RBC/MMF - funny how they all loved the MMF ones before now! It was just as easy to work with as plain MMF - although I did cut out the shapes and then pop them in the fridge before placing them on the hot-out-of-the-oven cookies. I used the recipe from CC recipe section - but did sub 1/2 butter and 1/2 non-hydrogenated shortening for the Crisco. I don't have pics yet as my camera has no batteries! (eek)

Don't forget to post pics when you get batteries!!!!

well...how did they turn out? just kidding, i thought i would post and say that the ones you brought to the meeting on sat were WONDERFUL! and of course they were BEAUTIFUL and the talk of the meeting.

Good idea. When I was trying to work on Valentine cookies, I ended up combining MMF and white candy clay made out of the white chocolate chips. But that combo was still too greasy looking to me. But it sure tasted yummy!

I just played with some left over buttercream icing that I had made using crisco and margarine I took the icing and added some corn syrup and more icing sugar and it turned out great and not greasy at all. I rolled it out and cut some hearts ( in my pics ) just for fun to see how it was rolling as I have never tried rbc. I let them air dry and the outside crusted over and the inside was still nice and soft. I now have them in the freezer and just waiting for me to make cookies or a cake to put them on.

okay, i know what MMF is, but RBC I DONT

rolled buttercream

Mixing MMF with RBC sounds like a great idea. I'll have to try it. Can't wait to see the pictures.

THANK YOU

I cam across the MMF/RBC combo when I had extra of each. Absolutely love it for covering cakes too! Here is another question I am contemplating - for my Easter cookies, last year I used royal icing. They came out real nice but took forever. This year I will be using the RBC/MMF combo. What have you found your customers prefer.....the little harder royal icing, or a fondant covered cookie?

Deb