I want to try rolled buttercream on my cookies for my son's class
for this Friday.
But.. I have never made this before 
Can I put rolled buttercream on cookies as soon as cut out the shape the rolled buttercream?
Is it stackable ? Not stick to the wrapping paper ?
Thanks. 
I love doing the rbc on the nfsc's. I use the same cookie cutter that I make the cookies with. For example if I am doing a bear cookie, I use the bear cutter to cut the rbc as well. While my cookies are baking I have the rbc in the fridge or freezer to harden. When my cookies come out of the oven I place the rbc on the hot cookie this allows it to soften up and adhere to the cookie. I then go back after they have cooled to finish up with RI or what ever I want to decorate with. Hope this helps.
I love doing the rbc on the nfsc's. I use the same cookie cutter that I make the cookies with. For example if I am doing a bear cookie, I use the bear cutter to cut the rbc as well. While my cookies are baking I have the rbc in the fridge or freezer to harden. When my cookies come out of the oven I place the rbc on the hot cookie this allows it to soften up and adhere to the cookie. I then go back after they have cooled to finish up with RI or what ever I want to decorate with. Hope this helps.
Hello, Wilsons,
When you wrap the cookies , is the rbc not stick to the wrapping bag ?
Do you know if I can stack all decorated cookies ?
Thanks.
Newbie here and I've never heard of rolled butter cream - can someone please point me in the direction of a recipe for this? Also, do I need to ALSO use the royal icing?
So much time and so little to learn - - wait - reverse that!
thanks!
Here's the recipe for Rolled Buttercream from the recipes section of CC: http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html
The same techniques for fondant can be used on rolled buttercream.
Also, do I need to ALSO use the royal icing?
thanks!
If you place the RBC on the cookie just after they come out of the oven, RBC will stick to the cookie. The steam will act as glue.
Royal icing can be used to decorate the top of the cookie.
Thanks everyone!
Something new to try. Now where did I place my extra time at...???
Does the RBC cover a cake like fondant and is as smooth or do you only use this on cookies
Thanks
Does the RBC cover a cake like fondant and is as smooth or do you only use this on cookies
Thanks
You can use it to cover a cake. It has a shiny finish, whereas fondant is matte. RBC is also stretchier than fondant.
Since its stretcher than fondant is it easier to work with and does it show nail prints as bad?
Since its stretcher than fondant is it easier to work with and does it show nail prints as bad?
It does get nicked easily but it is easy to get it smooth again by just rubbing with fingers. I prefer to work with fondant, mainly because I do not like the shiny surface of the RBC (and I'm too lazy to make RBC, with fondant, I just buy premade).
Rolled butter cream is different than fondant. I have had no problems wrapping or stacking my cookies. You do not have to use royal icing on them, I just use it to do the finer details. You can find the recipe for rolled butter cream here on cc.
Thank you for help, Wilsons.
I will start making rbc .
I cover all of my cookies in RBC and then detail with RI. They will harden enough to wrap and stack if left out overnight to air dry. I would never try to cover a cake in it though- it is waaaay too stretchy for that. HTH!
I made a batch of RBC just the other day for my cookies. I used half white margarine and half shortening and it worked out fine! It seemed a little soft, but I don't work with it enough to know the difference. I just know that it tasted better on the cookies.
HTH
Katie
I have heard some people complain about it being too sweet. If it is too sweet could you add salt to it to cut some of the sweetness out like you would do for buttercream icing?
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