In Praise Of Marshmallow Rolled Buttercream For Cookies...

Baking By MariaK38 Updated 3 Dec 2010 , 9:59pm by dailey

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MariaK38 Posted 21 Nov 2010 , 10:26pm
post #1 of 18

It's my new favorite cookie icing! I made some the other day and topped my cookies with it. It made my cookies so yummy! I've always liked the look of a fondant topped cookie, just not the taste. These have that look and a fantastic taste! If you bake cookies, I suggest you try it! Here's the link to the recipe...

http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies

Thank you to wtare for sharing her recipe!

Here's some pics of my cookies with the MRBC... enjoy!

http://www.facebook.com/photo.php?fbid=10150092070532650&set=a.10150092070497650.304424.567902649

http://www.facebook.com/photo.php?fbid=10150092258967650&set=a.122039362649.123865.567902649

17 replies
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Suz246 Posted 21 Nov 2010 , 10:46pm
post #2 of 18

That's so funny...I just tried this last weekend too and was amazed how much better the cookies were with the marshmallow.

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teresa61625 Posted 30 Nov 2010 , 10:59pm
post #3 of 18

I am making baby shower cookies this weekend and I may just try this!!

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kdbohm Posted 30 Nov 2010 , 11:11pm
post #4 of 18

I have been going back and forth between using this or a glaze for sugar cookies this week. I guess I will just have to try this after all!

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Corrie76 Posted 30 Nov 2010 , 11:29pm
post #5 of 18

I love rolled buttercream for sugar cookies and the best thing is, is that the MRBC really keeps the cookie fresh too. Also, it kinda gives a "soft cookie" texture to crisp sugar cookies.

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neelycharmed Posted 30 Nov 2010 , 11:37pm
post #6 of 18

sounds super yummy!
may have to try this very soon icon_smile.gif
thanks for sharing!
Jodi

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Corrie76 Posted 30 Nov 2010 , 11:49pm
post #7 of 18

I just thought I'd add that when I cover a cookie with rolled buttercream I paint the cookie with a simple glaze (anything wet works really) and place a cut out of MRBC on cookie and smooth it down, otherwise, sometimes the MRBC doesn't want to actually stay on the cookie.

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momto2pottsy Posted 30 Nov 2010 , 11:59pm
post #8 of 18

I'm definitely going to try out mrbc now! MadameRaz, what type of glaze do you use? Or would a simple syrup work as well? TIA

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Corrie76 Posted 1 Dec 2010 , 12:42am
post #9 of 18

I'm sure simple syrup would work just fine. I just beat together a little coffee creamer with powdered sugar until it's the consistency of loose snot, lol, sorry such a gross comparison icon_lol.gif and then use a brush to put a thin coat on top of the cookie

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momto2pottsy Posted 1 Dec 2010 , 2:45pm
post #10 of 18

Hahahaha! That's funny! Thanks, I'm going to try that instead. I would like to use something that would go with the taste of the cookie and bc. Thanks again!

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FlourPots Posted 2 Dec 2010 , 11:39am
post #11 of 18

I've always wanted to try this recipe...
Can anyone pinpoint the amount of powdered sugar they used?

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MrsLev557 Posted 2 Dec 2010 , 6:48pm
post #12 of 18

I hope someone knows about the powder sugar... I would love to try this !!

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MrsLev557 Posted 3 Dec 2010 , 6:57pm
post #13 of 18

Anyone know how much powder sugar to use... 4-6 1bs ????

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MariaK38 Posted 3 Dec 2010 , 7:18pm
post #14 of 18

the recipe just estimated 4-6 lbs. I made a half recipe and used just over 2. I guess it's just using the amount that makes it the consistency you need and experimenting. Good luck!

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aswartzw Posted 3 Dec 2010 , 7:31pm
post #15 of 18

Thanks for the info. I always use RBC on my Christmas cookies but haven't been thrilled with the slightly greasy feel I get. I'm going to try this instead this year.

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dailey Posted 3 Dec 2010 , 8:00pm
post #16 of 18

I used mmf to "ice* my cookies and was so disappointed. The cookies dried out much faster then when I used my regular wet icing. Does anyone know if the same is true with this recipe? thanks : )

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MariaK38 Posted 3 Dec 2010 , 9:47pm
post #17 of 18

I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.

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dailey Posted 3 Dec 2010 , 9:59pm
post #18 of 18
Quote:
Originally Posted by MariaK38

I've found that this recipe (marshmallow rolled buttercream for cookies) keeps the cookies softer longer. Mine were out for about a week with the rbc on them and they were as soft and fresh as the day they were made.




Really? That's awesome! Gonna give them a try next week..thanks!

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