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.

I'm curious about that too! I did colored glaze for my Christmas cookies and it was an awful experience and came out very uneven! Using RBC sounds like so much more fun!

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

Hi Everyone...I have a question about RBC also....I would like to make it but I was wondering how it tastes? Does it taste just like buttercream or more like fondant? Thanks!

it tastes like a cross between the two! perfect...minus the chewiness of fondant.
i add a healthy pour of almond essence and everyone seems to love the taste. i always get requests for it.

Thank you "sirius"; I'm really excited to try it now! Also, thank you for the almond essence tip! Sounds yummy.

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.

I used RBC for the first time this weekend...........can it be combined half and half with MMF for a better consistency?

deb

I've never tried combining the two . . . The textures are different - I'm not sure how they would mix together. The MMF has nice elasticity, but it is much heavier than the RBC. If you try it, let us know!

Wow, guys - thanks so much for the info! I love how helpful everyone is here.

I hope to try RBC on cookies this week.

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?

Do you have a favorite recipe for rolled buttercream? Could you post it? Thanks.

Does Royal Icing melt (soften) on Rolled buttercream like it does on buttercream?
Thanks,
Emily

It really was not chewy like MMF, just the consistency of "regular" fondant. As far as the rolled buttercream recipe, took the one out of the recipe section from this site. Once I do the cookies (NFSC) will take pics and show you how it looks.

deb

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