I have not worked with rolled buttercream before so I can't help too much but I can tell you that it has a shiny/wet look to it. I use MMF all the time. I love it!!! It is so easy to make and cheap too!
I always hear how difficult the rolled BC is to work with because it is so sticky. I myself have never made so I don't know exactly how sticky the stuff really is. The MMF on the other hand I have worked with and have no trouble at all with it other than the batch sometimes coming out drier than I'd like it to be... I'd try the fondant though if you're just starting. That reminds me that I need to try tthat rolled BC... just so intimidated by what everyone says about it be hard to work with.
I have tried rolled buttercream once. It was more difficult to work with in my opinion. It tore easily and wanted to stick to everything. I really like the taste and texture of it better than MMF but I don't get many request for the entire cake to be covered with anything but plain BC. I don't think rolled bc would be good for accents or flowers-it is to soft. MMF is great for those things and so I tend to stick with what I know works best for me.
I have worked with both and much prefer the MMF. As mentioned before, it is very easy to make and cheap. It tastes really good and is easy to work with. In my opinion, I think rolled BC does not taste like much and it is really greasy, harder to work with.
I have worked with both before, too, and before I dealt with MMF, RBC was my FAVE!! The great taste of BC, with the nice look of fondant. Its not really sticky; its more greasy, and it won't hold a shape, so you won't get any decorations out of it. Now, my favorite thing is half RBC and half MMF; stiff enough to work with, and it tastes really good! Like the inside of an oreo.
I have always just made one recipe of each, and then mixed them together. I have never tried halving those recipes, or mixing them together, but I think I have read that you can.
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