Help With Oily Rolled Buttercream
Baking By smokeysmokerton Updated 22 Mar 2010 , 12:10pm by smokeysmokerton
I'm making my first cookie bouquet with rolled buttercream and it's looking really shiny and feels oily...I've made rolled buttercream once before and after they dried on the cookie they had a matte finish but this time I've let them dry and they are still oily/shiny. What can I do?
I can't post the pic here but it's in my photos.
I had it happen to my second batch. I tried leaving out the flavored oil, and it still happened. I put them in the freezer for 15 mins and it helped, but eventually the oil did come back, but not quite as much.
I think it has something to do with the corn syrup. I would love to know what else I could do as well.
Sorry I couldn't be helpful.
I also tried everything that was suggested in previous threads but still got the oily feel. The only suggestion i havent tried is using sweetex instead of crisco or other shortening. Evidently, sweetex (a high ratio shortening) has a less oily texture than regular shortening.
Well, I let them dry all day today and finally the oily look went away. They were still a bit shiny, but not bad and not greasy to touch. I had one big cookie (about 4 inches) that took forever to dry, but I broke it so...oh well 
I'll have to try the sweetex, though. It is a little bit harder to work with, but to me rolled buttercream tastes way better than fondant so it's worth it.
I am fairly new to the cut out "thing". So, I've been trying different cookies & icings to see which I like. As far as icings go, I like Antonia74's RI. And, for the "fondant" choice, I like the mix of RBC and MMF.
I tried RBC at first and it was a bit hard to work with & greasy. Everyone seems to love the plain MMF but I just felt like trying the half and half recipe on this site. I haven't tried MMF by itself but next up is MMF & glace. Oh - -- I just can't bring myself to make a homemade recipe of fondant. But a lot of people like Michelle Fosters Fondant (MFF). I think her recipe is on here as well.
Evmarie, that's an interesting idea that I hadn't thought of. I don't think mmf tastes bad, I just don't love it on a cookie, but it's much easier to work with. Mixing it with rbc might help so I'll definately try that next time.
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