Help With Rbc

Baking By Alison01 Updated 17 Jan 2007 , 3:27am by Alison01

Alison01 Cake Central Cake Decorator Profile
Alison01 Posted 16 Jan 2007 , 4:53pm
post #1 of 5

I posted a message last night and can't find it....

Basically I need major help with this buttercream as soon as possible!! I just need to know what the consistency should be similar to. Should it be like MMF? I used 8 cups of powdered sugar, but it's very hard to work with (doesn't keep it's shape). I just wanted to make sure I didn't add too much because I don't want it to be dry. Thanks for your help!!!!!

4 replies
patton78 Cake Central Cake Decorator Profile
patton78 Posted 16 Jan 2007 , 4:58pm
post #2 of 5

I have only made RBC and found that it is very soft, softer than MMF and regular fondant. I do not think that it is really meant to keep its shape, it is meant to be rolled out and cover a cake. I may be wrong so here is a bump!

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sirius Posted 16 Jan 2007 , 5:01pm
post #3 of 5

hi there, i use a lot of rbc and i've found that you have to leave it for a few hours/preferably overnight before you attempt to use it, or it'll be too soft.

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cambo Posted 16 Jan 2007 , 9:00pm
post #4 of 5

It may depend on what you're using it for....I use it all the time to cover cookies, but like Sirius already mentioned, I usually make it a day or two ahead. It will be softer than MMF or regular fondant, and if you add too much sugar it will crack all over.

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Alison01 Posted 17 Jan 2007 , 3:27am
post #5 of 5

Thank you so much! I will be using the RBC to put on cookies. I'll probably be doing them tomorrow & I'll post pictures when I finish.

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