rolled buttercream is similar to fondant but a lot softer. I can be difficult to work with and tears easily. I prefer the taste of the RBC to the MMF. The other complaint I have seen many have is how shiny it is. HTH
Nikki
Rolled buttercream is harder to use to cover an entire cake but great for small cakes, accents and cookies. I used it on my Spongebob cake and also on the ornaments in my photos. I love it because it is shiny. It is really rich to eat. I think there is a recipe for it in the recipe section.
Rolled buttercream is basically made from crisco, karo syrup, and powdered sugar with flavorings (yes, a heart-stopping, artery-clogging recipe) so it tastes more like buttercream but it works into a dough and can be used more like fondant. It can be used to cover cakes, I've heard, but I've only ever used it for cookies. HTH!
Here is the recipe I use:
1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
1 tsp Clear Vanilla Extract
½ tsp Extract of your choice (I use more vanilla, but you can use almond, lemon, orange.your choice)
2 lb Powdered Sugar
Cream together shortening and Karo. Add salt and flavorings and mix well. Switch 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.
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.
Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.
Here is the link to the rolled buttercream recipe in the recipe section.
http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=rolled+buttercream&cat_id=-1&x=40&y=4
It can last a while in the refrigerator, and it can be frozen, too (there really isn't anything in it that can spoil. I usually wrap it in saran wrap, then put it in a ziplock. I've had some that has gotten too hard to work with . . . rather than trying to rehydrate it, I've just thrown it out - I figured if it sat around long enough to get hard, it probably wouldn't be good enough to serve. I worry about germs, so if I am going to keep it more than a week or two, I prefer to freeze it, but there is no reason it wouldn't last in the refrigerator.
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