What Did I Do Wrong-Rolled Buttercream?
Decorating By ribbitfroggie Updated 12 May 2007 , 1:40pm by ribbitfroggie
I decided since I finally had a slow week that I would try making RBC for my cross sugar cookies this time. I followed the recipe here on the site, and got it to be the perfect consistency. Let it rest overnight, and am now trying to work with it and it is very greasy. I haven't been able to get any of the cut outs not to stretch when putting them on the cookies. What am I doing wrong? I think I am just going to make some MMF, but I love the taste of the RBC, so please help for next time!
Do you still have it?? Last time I used it and it seemed to have gotten sticky/oily when left out, I took the ball of icing and wrapped it in a lintless paper towel, and it just absorbed all that oil and syrup. When the paper was getting used up I switched to a new one, did it again, then I started kneading in sugar. It seemed like it was taking in a crazy amount of sugar, but it kept taking it easily so I kept kneading it in! I just kept watching the texture and when it started showing signs that it had enough I stopped.
That will happen with RBC but it is still good to use, just knead in more PS.
Because RBC is pretty soft I roll it out on parchment, cut the shapes on the parchment and then pop it into the freezer on a cookie sheet for a bit. When my cookies are done baking it is very easy to transfer the RBC onto the cookie. The freezing or chilling helps keep the shape.
Thanks, after I wrote this post last night, I was finally able to get the search function to work and I found some great threads on RBC. I rolled it out again with powdered sugar this time (helps tons with the shiny/oiliness) and then stuck the pieces in the freezer until placing them on the cookies. Still not sure it was the right consistency, but saved me from having to make a batch of MMF at midnight last night! Thanks again!
Quote by @%username% on %date%
%body%