I have read recipes here. I was wondering if this rolled buttercream is the same idea as fondant? I get that from the recipe I saw here. why would some one used rolled buttercream instead of fondant? Is there really that much difference?
Also, one more question. non-crusting buttercream is like canned icing right? It stays soft because it is made with all butter. A crusting butter cream dries some so that it can be smoothed once a thin layer of crusting is dried.
From what I understand, haven't made any personally, but the rolled buttercream tastes more like regular BC but has the look of fondant. Maybe somone else has some experience with this subject.
I just bought a book on how to make rolled buttercream. I haven't make it yet but the book says it taste like candy corn. Its suppose to work just like fondant and taste better.
Care to share the recipe, or the title of the book. I like the look of fondant, but can't stand the taste of it.
Do you remember the cake that I made for the twins shower of the baby. I used rolled buttercream for this and I thought it tasted much better. In fact Jordan kept eating the extra pieces they tasted like candy. I will hunt down the recipe and get it to you.
i've never tried it so if you don't mind, please post it so we all can see.
I would like to have the recipe for the rolled bc as well. Thanks Kim
I haven't tried it either, but here's the recipe:
I have tried Marshmallow Fondant (MMF) and that tastes like circus peanuts (the old orange candy, not the salted ones you feed the elephants ), so it sounds about the same as that, right?
The title of the book is "Decorating with Rolled Buttercream Icing". The author is by Marsha Winbeckler. The recipe is the same one that Calejo posted.
It's a good book so far. It gives you instructions on add color to the icing, preparing the cake, covering the cake, smoothing, crimping, etc.
I used the same one as Calejo posted. It was really good!!