Hi, all ~
I've seen alot about this and am wondering how it tastes? Also, how does is compare to using MMF on sugar cookies? Which tastes better, would you say?
Julie
I prefer the taste of rolled buttercream....it taste like butter cream icing but you can use it like fondant.
yes it does melt into the cookie. it looks super professional even if you don't pipe details and it is very yummy not to sweet but more palatable than mmf. i also like the shinier apperance than mmf.
I tried it but did not put it on the cookies right after they came out of the oven. what do you roll the BC on? I tried parchment, but it stuck pretty good. This was my first attempt at it. I had already made cookies and was not sure how I wanted to decorate them. Not sure about the taste. I put in almond extract, but do not really like the almond taste.....
Roll it out on the same thing you do fondant - plastic or something like your Wilton circle from Class III. I have a tupperware sheet that came with my rolling pin.
I cut out my rolled buttercream figures, then when I put the cookies in the oven, I put the buttercream figures in the freezer. That way I could just slide a spatula under them and pick them up and put on the hot cookies as soon as they came out of the oven. They melded together nicely. They did sweat a bit, but when both pieces came to room temp, they dried nicely.
I made mine lemon. I used lemon juice and lemon zest instead of the extract. Could use lemon extract or LorAnn lemon oil as well. HTH
I also used rolled buttercream on my cookies (look in my photos). It tastes very yummy and I flavor mine with orange extract, which is wonderful with a cinnamon cookie! I roll mine out on a silpat mat (non-stick) with a little confectioner's sugar to make them easier to pick up with a spatula! I bake my cookies one day, then ice them the next, using a dab of corn syrup in a squeeze bottle to help the icing adhere to the cookie!
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