Ladies I found a recipe and after trying it today I AM SOLD ON IT! Just wanted to share it with you, is called Frosting Dough:
http://www.womansday.com/Recipes/Classroom-Chalkboard-Cake-Recipe
(Scroll down to bottom of page for recipe.)
Rolled this out just like mmf and it worked wonderful. After baking my sugar cookies, I rolled this out an placed on cookie when at room temp. Looks just like mmf and taste like icing. The kids loved it!
that sounds so yummy! i wonder if it would work w/other flavored iciings? hmmm? i ve always been intimidated by mmf and this sounds so very easy! have you tried to decorate them like mmf covered cookies? thanks so much for sharing this i cant wait to try these!
It was so easy and quick to make, you can even stack the cookies afterwards, also I tried making some decoration out of this stuff, still waiting to see how they are after the dry some!
I saw this in a magazine, too. I don't remember which one. Sounds weird, but not too weird to try. I'll probably check it out one of these days.
I wonder if you can do this with homemade frosting for a much better taste. I guess just add more powdered sugar. I will definately have to test this out. Thanks for sharing What magazine was it in?
I've made both chocolate and peanut butter frosting dough, but not vanilla. I use it to make little details.
Eeeuuww.
I'm with you -- I don't like canned frosting.
This is just a "store-bought" version of Rolled Buttercream.
http://forum.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Fondant-Alternative.html
oops, I meant with homemade, not canned.
I think the peanut butter or syrup add a little elasticity to it.
Huh! I know there are cake decorators who take their own frosting and add a lot of powdered sugar to it to make a "dough-like" consistency for various uses (Sugarshack is one) but I've never heard of this on a cookie application. How would you use it on a cookie?
Sounds like it would be a good idea, especially if it can be done with homemade bc. Can't wait to hear some of your results. It will be a while before I have time to play with it.
Here is the recipe off the link for just that part:
Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.
I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.
Here is the recipe off the link for just that part:
Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.
I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.
That was my question!! Is this the same as rolled buttercream? If not, what's the difference?
Here is the recipe off the link for just that part:
Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.
I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.
That was my question!! Is this the same as rolled buttercream? If not, what's the difference?
I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??
Here is the recipe off the link for just that part:
Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.
I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.
That was my question!! Is this the same as rolled buttercream? If not, what's the difference?
I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??
Beats me -- I've never used rolled buttercream before so I know nothing about it. Hence the question!
Hi everyone, I just signed up for this site and this is my very first post. Please tell me what mmf sugar cookie frosting is. Thanks
Yes you can do it w/ your own buttercream, I do. Just add a lot of PS. Yes, RBC will work, MMF will too. I prefer my own, not store bought. I still can't get over the fact that some people like canned frosting over homemade!
Wow....I REALLY want to try this! My only concern is how hard it will dry. I love glace and royal icing because they dry so hard. Were yours hard enough to stack and or package (like individually)??
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