How Do You Cover Cookies With Rolled Buttercream?
Baking By southaustingirl Updated 20 Sep 2006 , 3:57pm by southaustingirl
I rolled out the rolled buttercream and used a cookie cutter to cut out the shape....but then I couldn't lift the rolled buttercream from the counter. It fell apart before I could lay it over the cookie. HELP!
If it fell apart, it was too soft - you need more powdered sugar. I also always roll it on a silpat - i find that it makes it much easier to pick up again. My experience is that the recipe calls for significantly more powdered sugar than just the 2 lbs. I end up working in almost another 1/2 lb to 1 lb when rolling it out for cookies. I also refrigerate it a bit first, then work with it on the colder side.
Rolled Buttercream
1 C Karo (light corn syrup)
1 C Shortening
½ tsp Fine Salt (popcorn salt - i've used regular salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice - i've used additional vanilla extract)
1 tsp Clear Vanilla Extract
2 lbs Powdered Sugar
Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator. (I prefer to store it in the refrigerator).
I find that the rolled buttercream needs a fair amount of extra powdered sugar worked in to make it the right consistency for rolling and cutting for use on cookies - usually at least another 1/2 lb - 1 lb. It stops falling apart and tearing when it is the right consistency.
Thanks for the tips!! I only added in the 2lbs of powdered sugar so I'll add in more.
I also rolled it out between parchment paper and flipped it onto the cookie. That worked out OK except for the cookies that were not symmetrical.
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