Is it easier to make than regular fondant. I have tried to make mmf once and it just didn't feel right. Also I see a lot of people put it on cookies. How do you get it to stick to the cookie?
Yes, I think it is much easier to make than MMF. I also find that it has enough oils on its own to just stick to the cookie, but some people like to brush the cookie with a bit of karo syrup before attaching the rolled buttercream to help secure it.
The only thing can be a bit challenging the first time you use the rolled buttercream is the consistency - if you find it is breaking apart when you try and transfer it from the mat to the cookie, you can either try putting it in the refrigerator, or adding a bit more powdered sugar. I usually just work a bit more powdered sugar in until I get the consistency right. Good luck!
Hi - I am thinking of using RBC to decorate some sugar cookies and came across this post.
When you use RBC to decorate a cookie, do you cut out the RBC with cookie cutters to fit on top of the baked cookies? That is how I imaging covering a whole cookie with a single color.
Does that work? Other suggestions?
Thanks!
Thanks for the help.
yes, that's how i do it. just use the same cutter and it covers the cookie perfectly - because when the cookie bakes, it spreads just that little more than the size of the cutter.
tkeys - if you're having trouble lifting rbc from mat - it's got too much corn syrup in it. try decreasing the amount and possibly adding some meringue powder. i use this all the time on cookies and cakes and never have any problem. also - let it sit at least for overnight if you can. hope this helps. j
Sirius . . thanks for the info - i wasn't the one having problems with the RBC - my comment about having difficulty with the RBC was for the original poster, and I suggested adding more powdered sugar to resolve the problem. I agree that RBC is the way to go, and I also use cookie cutters to cut the RBC for the cookies.
Last nite I had some MMF and combined it half and half with RBC. After thoroughly kneading them together, came up with a product that is not sticky or slick like RBC, but still very soft. It also takes away alot of the super sweetness of the MMF. I plan on using this to cover cookies. As far as covering a cake, well will have to experiment with a small cake to see. It did roll out very nicely though. Will keep you posted on when I get a chance to use it on a cake.
deb
Hey deb! What about the consistency? Is it chewy like mmf?
Afte sitting overnite (wrapped), my RBC/MMF combo really came together. Was so easy to roll out and was able to roll pretty thin. Loved the texture - so smooth and with very little greasy look or feel like straight out RBC. So I made the first batch of cookies for the weekend, rolled my "fondant" 1/8th" thin, cut the design again with the cookie cutter, then when they came out of the oven immediately put the "fondant" on the cookies. Here is a picture. I apolgize for the picture quality, but have very poor lighting in this house. As you can see, it attached very well to the warm cookie without any signs of melting. I think I have stumbled on something! 
deb
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