I made the Rolled Buttercream recipe from CC, for the first time. What am I doing wrong? It is extremely greasy. When I flatten it out and picked it up, it disintegrates. Any helpful hints or advice? My easy mmf did the same thing, I threw it away.
THANKS,
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replies
mine did the same thing though... just wanted to let you know you weren't alone lol! good luck w/ making it over 
Yes, it is very fragile to work with--and yup it will have that greasy/shiny look to it--the shortening helps with that. You can try adding more conf sugar to help stiffen it up or some people will do a 50/50 mix of rolled BC and fondant--to get the benefits of both.
Here's a RBC thread with tips and recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html
HTH
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