Ok guys I have just made some cookies with rolled buttercream. The Rolled buttercream tastes good, rolls out fine, and I cut them with the cookie cutter and put them on the cookie fine. BUT even after the cookies have cooled it still looks and feels greasy. Is this normal?
I made rolled BC and didn't care for it because it was greasy and grainy. After trying the mmf, I will never go back. The mmf was a dream to work with, rolled beautifully, tasted great and had a ceramic like finish. Once I realized how handy the microwave was in softening, kneeding and adding color, I no longer hate the stuff.
I used the rolled buttercream on my Valentine cookies (sorry no time to post them). It was my first time using it and was very happy with the results. It looks very professional. Everyone wanted to know how I did them. The taste is really good, easy to make and work with. Yes, it can be a little greasy but after decorating didn't notice it much. It was a hit and will definitely use it again. I'm sure your cookies look great too.
Thanks! I just wasn't sure if I was doing something wrong. I think I'm going to try the MMF next because I don't care for all of the grease. However, the last batch I rolled the RBC on wax paper with a paper towel on top and that seemed to help. I just had to lift the towel and reposition so it wouldn't get rolled into it at the ends. It still looked and felt greasy, but the towel seemed to absorb some of it.
I use RBC all the time. I've noticed that if I let my decorated cookies sit overnight the RBC "dries" and the shine is no longer that apparent.
I also let my cookies sit overnight and the shine nearly disappears! I've use RBC for years and have never experienced a "grainy" texture with it....love it, love it, love it! It takes color so nicely and easily!
LOL I was just getting ready to write exactly what Cambo wrote! I always let mine sit out (under a fan) for at least 8hrs! The shiny look will go away and then I decorate as usual. I will forever use the RBC.....and have had many many compiments on its taste! That is what I used on my tiara cookies here:
I let them sit overnight, and they look a lot better today. Cambo - your cookies are gorgious. Do you use NFSC? Your RBC covers the whole cookie. Mine spread a little. Therefore, I had a bit of cookie showing.
Confectionary2 your cookies are gorgious too. My 3 year old saw them and wants me to make them now. She says she's going to be a princess when she gets big.
I let them sit overnight, and they look a lot better today. Cambo - your cookies are gorgious. Do you use NFSC? Your RBC covers the whole cookie. Mine spread a little. Therefore, I had a bit of cookie showing.
Confectionary2 your cookies are gorgious too. My 3 year old saw them and wants me to make them now. She says she's going to be a princess when she gets big.
Ohhh rolled buttercream on cookies....never thought of that. Definitely got to try it. Cambo, you cookies look perfect. Now I'm inspired!! Fondant looks great on sugar cookies, but its just not popular around here. People hate the taste of it, and many bakeries just plain refuse to use it, because it compromises the taste of their buttercream icing for decorated cakes. So, alot of bakeries around here use fondant as accent only, or its peeled off before cake is served. Definitely going to try some sample cookies with the RBC. Thanks guys!!
Thanks! My "base" dough is very similar to NFSC....but I add different extracts such as almond and lemon and a little cinnamon! My cookies don't spread at all!
Yeah, grease is supposed to break-down royal and I've experienced that with store-bought little royal icing flowers, but it has never been a problem with the detail work on my cookies! I've also made royal icing placques for cakes and have never had one break-down (knock on wood)!
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