I have never tried rolled buttercream, but have seen posts about it on here before. I have a HUGE wedding cookie order and would like to try it to cut back on my time base-icing each cookie by hand and then adding detail.
So, what I would like to know, does anyone have advice as to which recipe to use? What tastes best? Does it color well (I'm doing tuxedo cookies so it will need to be black)?
I think I understand how to make and roll it and cut out the shapes, but how do you adhere the shapes onto the cookie?
I realize these may be "dumb" questions, but I've not done this but would love to try it out.
The recipe I used on my grill cake in my pictures is in the recipe section. http://forum.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Icing-Recipe.html
It worked great and was easy to use. I thought I handled like fondant. I didn't have any luck with getting mine black, and I didn't want to put in a ton of black coloring. Maybe someone else can help you with the color.
I used rolled buttercream on an anniversary cake. Most people do like the tasted better than fondant. It is more difficult to work with than fondant and somewhat greasy. You would need to ice your cookies either with BC or royal to get it to stick. I used the Wilton recipe.
I use a very simple recipe of half Crisco and half light Karo syrup...blended together. Then, I pour that out on a mound of powdered sugar and knead until it's the consistency I want. I find that if I keep it more than a day or so, I have to knead more sugar into it later.
It colors very well.
As for taste...I put a little bit of butter flavoring in it - plus clear vanilla or almond. Haven't tried other flavors. I may try using a little bit of butter instead of all Crisco. I don't really like butter in icing, but lots of other people seem to, so I may give it a shot. I'm not sure what it would do to the texture and roll-ability.
As for putting on the cookies....I learned from the forums to do the icing first. I roll out the icing about 1/8" thick onto waxed paper. Then, I use the same cutter I'll be doing the cookies with and make cutouts. Pick off the "scrap" from around the shapes and pop the tray into the freezer while you bake the cookies.
When the cookies come out of the oven, quickly remove the cutouts from the freezer and pop them onto the hot cookies. The heat melts the bottom of the icing, and it sticks to the cookies just fine. This is a REALLY quick way to get the basic layer of color applied. And it is so tidy!
Some people don't like the shiny (greasy) look that RBC can take on. I found that if I make the icing a little thicker - maybe 3/16 of an inch - they don't get as shiny. Just a matter of personal preference.
Once they're cool, you can decorate as usual.
I recently used the rolled buttercream on Valentine cookies (sorry I did not have time to post them). Anyway, they turned out absolutely great. Everyone liked them and wanted to know how the icing was so "perfect". The taste is good and so easy to use. I had the icing cut out and ready to put on the cookies as soon as they came out of the oven. Put it on while the cookie is warm and it adheres nicely. That is certainly a recipe for cookies that I'll be using a lot. Good luck and happy baking.
I have used RBC on cookies and LOVE it! I think I would make chocolate RBC and color it black unless chocolate cannot be used. It is so hard to color a big amount black! I did not ice my cookies with anything first. I did brush them with a small amount of corn syrup mixed in water, then laid the RBC on them. It looks wonderful and tastes terrific on NFSC.
I prefer Rolled BC to fondant.
I roll it out onto some wax paper, cut out the shape, spread a little corn syrup on the cookie then adhere the rolled BC. If you don't like the shiny look, just smooth out the surface wiht a Viva paper towel.
I also add other favorings - usually the ones you use to flavor melted chocolate.
I use only RBC....add about 1/2 t. orange flavoring..mmmmm
I rolled the RBC and cut out with cookie cutter on parchment paper and place in freezer for a couple of minutes to firm...I let my cookies cool completely then put a couple of small drops or brush on lightly lite corn syrup to hold RBC...
Hope this helps you.
Question....my RBC came out so greasy and shiny looking, and not in a good way. Do you think I didn't add in enough powdered sugar? There is no way I could put this in a bag because more than a week later, the cookie and RBC that I was playing around with is still greasy! Ick.
I only use RBC on my cookies. It will have a greasy sheen to it because of the shortening content, but a little more sugar kneaded in will take care of most of that. I have several pics in my gallery and there is little to no sheen at all. I also flavor mine with 1/2 tsp of orange extract, it tastes wonderful on a cinnamon sugar cookie!
Do you ever bag those cookies? I would worry about it leaving a grease mark on the bag. I would love to figure this out because I'm trying to figure out how I can make the whole baking, decorating, and assembling of wedding cake cookie favors for my sister's wedding go faster!! I will be in Denver too, not sure if the altitude will effect my cookies or the drying of the royal. Ugh. I'm getting nervous already and it's not until July!
There is a chance after you bag the cookies, IF you stack them, it could leave a grease mark on the bag, BUT, I try to bag them with a little "puffyness" or "air" in the bag for xtra protection and I stand them at a slant in my cake boxes when I'm delivering them (if not in bouquets) and they arrive perfect, no greasy mark!
I just read another thread and realized I didn't put nearly enough powdered sugar in it if there are only 4 cups of PS in a bag! Duh!! I think the recipe states something like 7 or 8 cups. OMG. I really need to slow down and read recipes. I get so excited that I just jump in!
In my new book I received today it says to adhere with corn syrup as well
What book did ya get???
I was at Borders over the weekend and saw a cute one. Can't remember the name of it though, darn it. I think it was "Cookie Sensations: Creative Designs for Every Occasion." I wanted to look at the Flour Pot Cookie Book, but it was out of stock.
The flour pot cookie book! LOL
LOL!! Just saw your other post about the book. Hee hee.
I just ordered the cookie sensations book off overstock.com for $12! I hope to get it in a day or so. I was at my cake deco store and the lady at the counter had it. Looks like a lot of fun designs.
I have the flower pot book and it is lovely!
Can rolled be be put on a cake and be smooth like fondant? Won't it be so sticky that it pulls up? Are they any videos covering a cake using it? Thank you.
rolled buttercream tears very easily -- it doesn't perform like rolled fondant at all -- which is why crimsicle in post #4 freezes the rb cutouts while the cookie bakes, then places it on the hot cookie so it adheres --
is it possible to cover a cake in rb? yes but it would be painstaking -- and not something I would want to do -- one way would be to cover in several pieces and hide the joins under decor -- like place frozen sections for the sides, trim the top edge make a section for the top cover the seams with whatever decor you have in mind --
but it could potentially slide down the sides too so be real sure of your recipe --
i'd just ice it smooth if it was me
Ok...was wondering...I came across it and for sime reason...I dont have the knack for fondant and we tend to fight.
So I stay awayfrom it and just work with buttercream. It has been like 8yrs that Ive messed with fondant.