I put MMF on the cookies, and they looked beautiful, but we didn't like the chewy texture at all! I love buttercream on cookies, they taste the best that way, but they don't look as nice. What kind of texture does rolled buttercream have? Is it chewy like the fondant? I'm trying to get a cookie with the clean look of fondant, but without the chewy taste. Any ideas??
Sharon

I've been using RBC on my NFSC and found that it is somewhat chewy (not sure how chewy MMF is - haven't had success with it yet). I've learned to roll the RBC as thin as I can get it so there isn't much to bite into. Also flavoring it with orange or lemon extract helps with the flavor too.

Because of the crisco in the recipe, it can be a bit greasy at first. I had some little flowers drying that I cut out using the RBC. Once dry, they aren't that greasy looking.

HTH.

I have made NFSC with RBC and they are wonderful! Everyone loves them! I don't think the RBC is near as chewy as MMF. I cut my RBC with my cookie cutters and freeze it. Then when the cookies come out of the oven..you put on the RBC while it's still hot. Very good! I get many requests for these HTH!

I agree........NFSC WITH RBC...WITH orange extract added.....
Not very chewy...sort of melts in your mouth....

ditto tricia....I use RBC on my cookies and it doesn't really have a chewy texture at all.....it's not traditional buttercream, but much more "melt-in-your-mouth" than MMF! Very yummy!

Thanks everyone!! Looks like I'll be trying the rolled buttercream! I can't wait to see how the cookies taste! I use Penny's cookies
Sharon