Rolled Buttercream Icing For Cookie Decorating
Baking By tmwillie Updated 4 Oct 2006 , 4:05pm by sweetlybaked
I am curious about using rolled buttercream icing to decorate cookies. I've seen some pictures where this was used, and I LOVE the look. I've printed the recipe, but could someone who has used this please give me some tips on how to use it? I'm assuming you roll it out, but how thick do you roll it? And then I assume you cut it using the same cookie cutter as the cookie you are decorating.... Do you just cut it out, and place immediately on the cookie? How long does it take to dry before you can embellish it with royal icing? How does it taste?
Not sure how much help I will be....used this technique for the first time about 2 weeks ago. I made my rolled buttercream to soft so I had a hard time placing it onto the cookie. So I rolled it out onto wax paper and flipped on the cookie....if that makes sense.
Yes, you cut it out with the cookie cutter. I let my cookies set out over ngiht and they seemed OK.
I've used RBC on many of my cookies. At first I would roll it out regularly (like fondant, with powdered sugar) but that wasn't working out too well with transfering the RBC onto the cookies. So I started rolling it out between two sheets of parchment and that was great. I would flip it on top of the cookie and then peel back the parchment. This only works for symmetrical cookies though. LOL (See my Texas cookies). So I searched for a way to make it easier, so you can either flip the cookie cutter over to make it correct for the cookie (does that make sense?) or you can turn the cut out cookie, unbaked and chilled, over so that when cutting out the RBC it'll fit over the cookie.
Kay, I hope that made sense 
LOL
I actually keep kneading in more powdered sugar until it stops falling apart when I work with it - if it falls apart when you try to pick it up, it doesn't have enough powdered sugar in it. I find that it calls for sometimes another 1/2 lb - 1 lb of sugar in rolling it out. I roll it out on a silpat (with powdered sugar under the dough and on the rolling pin) - I find it easier to pick up off of that. It should still be soft enough to rub out the cracks. I also find that the icing is easier to work with slightly thicker - if you roll it too thin, it is hard to place on the cooke. Hope that helps.
I used the RBC on cookies not too long ago and LOVED IT! The one tip that I got the most from was popping it into the fridge or freezer for a couple minutes after cutting it. That worked like a charm, and if you don't place it on exactly where you want it, you can adjust. I rolled mine probably a little on the thicker side, not quite 1/4 inch. After I placed it on, I pretty much used RI on them right away!
Does the Crisco in the RBC break down the royal Icing? I have made decorations for cakes out of royal icing and had to wait untill the last possible minute to put them on the cake because they began to disinergrate (spell? I am a cake decorater not an English major) and the color ran.
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