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Rolled Buttercream

post #1 of 27
Thread Starter 
I visited the discussion forum at the wilton site, as I'm sure many of you have also. icon_smile.gif It's full of great info! I learned of Rolled Buttercream...sounds wonderful. Have any of you ever tried it?
The recipe given at the wilton discussion forum mentions that one should use a powerful mixer. I only have a hand-held mixer (it's a Kitchen Aid hand-held mixer, though, and very durable and more powerful than the average hand-held mixer)...............Anyway...I am wanting to try the Rolled Buttercream but I'm not sure how it will go, since I don't have the more powerful stand-type mixer. I want to try covering cookies with it, as most of the posts I read, seemed to be using it for that purpose. Some also mentioned using the Rolled Buttercream on cakes instead of fondant with good results.

I was just wondering if any of you had used the Rolled Buttercream. icon_smile.gif
post #2 of 27
I haven't tried it yet, but please let us know how it works out for you!
post #3 of 27
Me too - i want to learn this too.... I will try to do it this weekend - I'll let you know how it works - i know people that has done it & they love it --- On March 9th at my cake club we will have a demo - i can't wait -- good luck!
"Attitudes are contagious, is yours worth catching"
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"Attitudes are contagious, is yours worth catching"
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post #4 of 27
Hey i found a recipe on this site that I used and I love it! I used it on a recent birthday cake and my clients really liked it too! I don't know how to attach the link so here'e the recipe on this site:

1 cup of shortening
1 cup light corn syrup
1/2 tsp butter extract
1 tsp vanilla
1/2 tsp salt
7 to 8 cups of icing sugar

Its best to mix the soft ingredients first and then add the sugar. It gets pretty hard to mix after a bit so I used my dough hook and then resorted to doing it by hand. It seems to take colour really well, like rolled fondant. I really enjoy using it, so far anyway.

Good luck,
Elauria
sometimes, things look better upside-down. -Eeyore
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sometimes, things look better upside-down. -Eeyore
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post #5 of 27
Does it look smooth like fondant???
post #6 of 27
i have made and used it. You can make it, just do soime of the mixing by hand, once it's too hard for your mixer. I personally don't care for it because it is greasy. I always dusted the cake when I was done covering it to get the shine off. Also for covering a whole cake I found it to hard to work with (tears easily, very soft) so I mixed it 50/50 with fondant and was then able to do it. I prefer to just use Satin Ice now. Less work and I think it is nicer looking and taste better. Everyone is different though so I recommend trying it yourself. icon_smile.gif
post #7 of 27
Bonnzcakesaz dumb question here.......what is satin ice?? icon_redface.gif
post #8 of 27
I used the rolled buttercream on my final cake for wilton III course as hubby didn't like the fondant and I don't like wasting food lol. My instructor was amazed at how much it looked like fondant. I loved using it and didn't have a problem with it.
post #9 of 27
I use rolled butter cream all the time. People tend to like the taste better than fondant. I can still mold anything with it, flwowers, people, etc.. But it is greaser than fondant, but after it hardens the shine tends to go away.

I have found that it it harder to cover larger cakes with it, it tears or cracks on me. But the taste is so much better than fondant. I will do 50/50 if it is a large cake.

I was told only to use a heavy duty mixer such as a kitch aid. I would be afraid that it would burn up the motter of a hand help one, but I have never tried it with a hand held. I do know that I have the smaller kitchen aid stand up one and it can even wiggle when I make my rolled butter cream


Good Luck
post #10 of 27
Quote:
Originally Posted by Alwzeta

Bonnzcakesaz dumb question here.......what is satin ice?? icon_redface.gif



It is just the Brand of fondant I like. icon_smile.gif
post #11 of 27
I made a lot of little mini cakes last week & used the rolled buttercream on some & Toba Garret's fondant on some - I agree that the RBC was a little greasy but I loved the taste & texture of it. I also really liked the fondant and founf it super easy to make (no mixer required!) & use and found the taste & texture similar to the RBC. Once the cakes were all done, I couldn't tell which was fondant & which was the RBC without tasting (I flavoured one coconut so I could tell the difference.
I borrowed my friend's KA to make the RBC so I don't know if it can be done by hand mixer. If you try it please let us know!
post #12 of 27
hey that's what i used to make the water in the pool cake. i never knew that was rolled buttercream. icon_surprised.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #13 of 27
Thread Starter 
I haven't tried the rolled buttercream recipe yet. I was planning to do that this weekend, when I'm baking cookies, as I want to try the rolled buttercream with the cookies.

swoboda, it's interesting that you made the Toba Garrett fondant recipe and found it very good and you didn't have to use a mixer, and you could hardly tell the difference between the the RBC and fondant. hmmm. That sounds appealing, since it doesn't require a mixer...I notice the recipe mentions glycerin. Where do I find glycerin?
post #14 of 27
Toba Garret's fondant on some -



What is Toba Garret's fondant recipe? I would like to try it!
It's all good...!
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It's all good...!
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post #15 of 27
I have used Rolled Buttercream as well and I prefer MMF. The RB is greasy and too pliable for my taste. When you have to roll it out to cover a cake, it can stretch quite a bit. I also tried using lustre dust on it and it was a mess, turned out really splotchy from all the grease.
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