Okay, I know this has been talked about before but I wanted to get opinions again. Any new thoughts (or old!) on which is better? Texture-wise? Taste-wise? Etc???
When I use RBC on my cookies, I have to pop them in the freezer before I am able to pick them up and place them on the cookies. This is a pain!

Julie

definitelt RBC! i used MMF for the first time on cookies a few weeks ago and did not care for the tste or texture. i made RBC (chocolate) for the first time tonight and LOVED it! i thought it was horribly to work with, until i rolled it in more PS... much easir to work with. and i couldn't stop eating it. i have a ton left in the fridge that i will probably be putting on cookies this week.

HTH!

I am a RBC gal all the way!!! It does get some getting used to, but the taste is worth it.

Ladies do you use the recipe on this site for Rolled buttercream in the recipe section or do have a recipe that you prefer and works better, TIA

I use the recipe from here. it was pretty easy, tastes great. (well, i've only made chocolate!)

How much more powdered sugar do you roll it in?

what is rolled buttercream

search for rolled buttercream in the recipes, and it should come up.

jdelectables, i rolled about a two inch ball in my hands, ripped it in PS that i had in a bowl, kneaded it until it was combined again, rolled it in PS again, then rolled it in my hands again until most of the PS was absorbed. there were white spots at first, but after a few minutes, the oil had absorbed it all already! the choc. roses in my photos are what i made with it. I will definitely use it again!

hope i explained it well!

I just sprinkle powdered sugar on the table-like flour when rolling out cookies.
This is the recipe I use:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=85887&FTVAR_MSGDBTABLE=