I would like to try RBC on the next batch of cookies but I am not sure if I can put RI accents on them?

If the RI does work on RBC- what I would like to do is pipe my RI accents ahead of time and let them dry- on a cookie iced in RI I would then just drop them in while it was wet, obviosuly I can not do that with RBI- can I just put a little more RI 'glue' on the back- will they stay?

Yep! I do it all the time! Just pipe it right onto the RBC!

Hmm, I'm interested in this too. Maybe you should do a test and see what happens. I've never worked with RBC, does it crust? If it crusts I would say that you should be fine to pipe right onto it.

cool- thanks

anyone want to share their recipe for rbc?

I assume RBC is royal buttercream? I have not seen this recipe, do you have it?

Rolled Buttercream, not royal buttercream. It is the consistency of soft fondant.

I got my recipe from the recipe section here- if you do a search for it, that is the one I plan on trying minus the oils for flavoring - I am just going to use vanilla

The recipe posted in the recipes section is very good! I flavor mine with a little orange extract and it's delicious! It is very similar to a soft fondant, and stays soft too! The attached are all RBC with royal details....

oh my gosh, they are so cute- I love the shoes!!

OK this is probably a stupid question but I've never used RBC. So i'ts like a softer fondant?? Well how do you get it on the cookie? Flop it on top and trim around the cookie shape? I warned you this was a stupid question.
thanks for enlightening me
P.S. I love the shoes too.

flourbud, I have yet to do it but you would use the same cookie cutter to cut out the rbc that you cut the cookie out with- this is why you see a lot of people talk about how important it is to chill the cookie dough so it doesn't spread- so the rbc and the cookie are roughly the same size. From what I read a lot of people put it right on the cookie while it is still warm and it sort of melts onto the cookie. Others I beleive suggested using a dab or corn syrup to make it adhere. again, I have not ever done it yet (though I did just make my batch of rbc to use this weekend) so someone correct me if I am wrong or missed anything important!

newcakebaker: Good ideas. I'll be right there with you this weekend giving this a try.

No stupid questions here! Yes, it's a much softer fondant'ish texture, and you would use the same cookie cutter to cutout the RBC to place on the cookie. I've worked with it so much that I find it easy to manage and place on the cookie. The biggest complaint I hear is that when folks go to pick it up and place it on the cookie, it's so soft that the shape distorts. I use an extremely thin spatula (Williams Sonoma) to "scoop" the RBC shape up in one fast motion, quickly transfer it to my hands and quickly place it on my cooled cookie! I also place a very thin bead of corn syrup on the cookie first to help the RBC adhere...which I keep in a squeeze bottle with a small tip!

If you still have issues with the RBC texture being too soft....some folks cut it out on their silpat (or parchment or whatever you have) and then they place the cutouts in the freezer for a few minutes to stiffen up so that it's easier to handle!

I've tried placing the RBC on warm cookies and don't prefer the look and finish it gives my RBC. Also, RBC will be very greasy and sometimes shiny looking.....just use more powdered sugar when rolling it out and that will cut down on the shininess considerably! Hope that helps!

Cambo: Thanks so much for the detailed tips. After the cookies are completely decorated with the RBC and RI accents, can they be frozen?