Rolled Buttercream Vs Fondant

Baking By gizzmo Updated 26 May 2008 , 2:49am by penguinprincess

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gizzmo Posted 22 May 2008 , 2:49pm
post #1 of 8

Which one do you prefer to use and why?

7 replies
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JoAnnB Posted 22 May 2008 , 11:58pm
post #2 of 8

Rolled buttercream can taste more like actual buttercream, but it tends to be greasy.

Fondant, other than wilton, also tastes good.

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JanH Posted 23 May 2008 , 4:03am
post #3 of 8

Everything you ever wanted to know about RBC:
(Includes recipes, comparisons between RBC and MMF on cookies, and so much more.)

http://forum.cakecentral.com/cake-decorating-ftopict-221681-.html

HTH

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MichelleM77 Posted 23 May 2008 , 12:17pm
post #4 of 8

I don't like RBC because I found it very greasy. I also don't think it dries that hard, so packaging might be a problem. I didn't think it tasted a thing like buttercream.

I use Satin Ice just because it is consistent every time, tastes very, very good, I don't have to make a mess of my kitchen, and I found a great place to buy it! (www.IntoTheOven.com where it is cheaper for me to pay for shipping than drive to my local supply shop).

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ckdcr8r Posted 26 May 2008 , 12:41am
post #5 of 8

I blend RBC together with MMF. I like it because the MMF takes the greasy away from the RBC and the RBC cuts down the chewy of the MMF. Dries just fine for packaging.

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penguinprincess Posted 26 May 2008 , 12:53am
post #6 of 8
Quote:
Originally Posted by ckdcr8r

I blend RBC together with MMF. I like it because the MMF takes the greasy away from the RBC and the RBC cuts down the chewy of the MMF. Dries just fine for packaging.




What is your recipe? (ratio of RBC to MMF?)

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ckdcr8r Posted 26 May 2008 , 12:54am
post #7 of 8

just 50-50

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penguinprincess Posted 26 May 2008 , 2:49am
post #8 of 8

I did not know you could even do that-- Thank you so much for sharing!

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