Rolled Buttercream On Cookies

Baking By Kookie Updated 27 Jun 2007 , 4:12pm by sweeteecakes

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Kookie Posted 26 Jun 2007 , 5:27pm
post #1 of 24

I want to try rolled buttercream on my cookies for my son's class
for this Friday.
But.. I have never made this before icon_cry.gif
Can I put rolled buttercream on cookies as soon as cut out the shape the rolled buttercream?
Is it stackable ? Not stick to the wrapping paper ?
Thanks.
icon_lol.gif

23 replies
wilsons74 Cake Central Cake Decorator Profile
wilsons74 Posted 26 Jun 2007 , 6:41pm
post #2 of 24

I love doing the rbc on the nfsc's. I use the same cookie cutter that I make the cookies with. For example if I am doing a bear cookie, I use the bear cutter to cut the rbc as well. While my cookies are baking I have the rbc in the fridge or freezer to harden. When my cookies come out of the oven I place the rbc on the hot cookie this allows it to soften up and adhere to the cookie. I then go back after they have cooled to finish up with RI or what ever I want to decorate with. Hope this helps.

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Kookie Posted 26 Jun 2007 , 6:57pm
post #3 of 24
Quote:
Originally Posted by wilsons74

I love doing the rbc on the nfsc's. I use the same cookie cutter that I make the cookies with. For example if I am doing a bear cookie, I use the bear cutter to cut the rbc as well. While my cookies are baking I have the rbc in the fridge or freezer to harden. When my cookies come out of the oven I place the rbc on the hot cookie this allows it to soften up and adhere to the cookie. I then go back after they have cooled to finish up with RI or what ever I want to decorate with. Hope this helps.




Hello, Wilsons,
When you wrap the cookies , is the rbc not stick to the wrapping bag ?
Do you know if I can stack all decorated cookies ?
Thanks.

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NoHoDolphin Posted 26 Jun 2007 , 7:08pm
post #4 of 24

Newbie here and I've never heard of rolled butter cream - can someone please point me in the direction of a recipe for this? Also, do I need to ALSO use the royal icing?

So much time and so little to learn - - wait - reverse that!

thanks!

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Daytona Posted 26 Jun 2007 , 7:09pm
post #5 of 24

Sorry to but in but what is rolled buttercream is it the same as fondant.
Daytona

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miriel Posted 26 Jun 2007 , 7:27pm
post #6 of 24

Here's the recipe for Rolled Buttercream from the recipes section of CC: http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html

The same techniques for fondant can be used on rolled buttercream.

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Kayakado Posted 26 Jun 2007 , 7:27pm
post #7 of 24

I've been wanting to try RBC too. I searched but couldn't answer my question about substituting butter for all or some of the shortening, does anyone know?

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wilsons74 Posted 26 Jun 2007 , 7:28pm
post #8 of 24

Rolled butter cream is different than fondant. I have had no problems wrapping or stacking my cookies. You do not have to use royal icing on them, I just use it to do the finer details. You can find the recipe for rolled butter cream here on cc.

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miriel Posted 26 Jun 2007 , 7:28pm
post #9 of 24
Quote:
Originally Posted by NoHoDolphin

Also, do I need to ALSO use the royal icing?
thanks!




If you place the RBC on the cookie just after they come out of the oven, RBC will stick to the cookie. The steam will act as glue.

Royal icing can be used to decorate the top of the cookie.

NoHoDolphin Cake Central Cake Decorator Profile
NoHoDolphin Posted 26 Jun 2007 , 7:32pm
post #10 of 24

Thanks everyone!

Something new to try. Now where did I place my extra time at...???

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Jenni2383 Posted 26 Jun 2007 , 7:38pm
post #11 of 24

thanks for the link for rbc, i was unable to find it and would love to try it, fondant tastes bad!!!

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Daytona Posted 26 Jun 2007 , 7:43pm
post #12 of 24

Thanks everyone for helping and showing the recipie
Daytona

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cakebaker1957 Posted 26 Jun 2007 , 7:44pm
post #13 of 24

Does the RBC cover a cake like fondant and is as smooth or do you only use this on cookies
Thanks

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miriel Posted 26 Jun 2007 , 8:02pm
post #14 of 24
Quote:
Originally Posted by cakebaker1957

Does the RBC cover a cake like fondant and is as smooth or do you only use this on cookies
Thanks




You can use it to cover a cake. It has a shiny finish, whereas fondant is matte. RBC is also stretchier than fondant.

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cakebaker1957 Posted 26 Jun 2007 , 8:04pm
post #15 of 24

Since its stretcher than fondant is it easier to work with and does it show nail prints as bad?

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Kookie Posted 26 Jun 2007 , 8:08pm
post #16 of 24

Is anyone knows if I can wrap the rbc cookies well?
Does it stick to the wrapping plastic bag ?
Can I also stack them after decorated?
Thanks.

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miriel Posted 26 Jun 2007 , 8:22pm
post #17 of 24
Quote:
Originally Posted by cakebaker1957

Since its stretcher than fondant is it easier to work with and does it show nail prints as bad?




It does get nicked easily but it is easy to get it smooth again by just rubbing with fingers. I prefer to work with fondant, mainly because I do not like the shiny surface of the RBC (and I'm too lazy to make RBC, with fondant, I just buy premade).

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-Tubbs Posted 26 Jun 2007 , 8:30pm
post #18 of 24

I tried rbc one time and hated it. I think I did something wrong because it was so greasy and nasty - needed more sugar probably. MMF is just as easy to make and much easier to work with, imo.

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Kookie Posted 26 Jun 2007 , 9:24pm
post #19 of 24
Quote:
Originally Posted by wilsons74

Rolled butter cream is different than fondant. I have had no problems wrapping or stacking my cookies. You do not have to use royal icing on them, I just use it to do the finer details. You can find the recipe for rolled butter cream here on cc.




Thank you for help, Wilsons.
I will start making rbc .
icon_wink.gif

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cakesonoccasion Posted 26 Jun 2007 , 11:41pm
post #20 of 24

I cover all of my cookies in RBC and then detail with RI. They will harden enough to wrap and stack if left out overnight to air dry. I would never try to cover a cake in it though- it is waaaay too stretchy for that. HTH!

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didavista Posted 27 Jun 2007 , 12:15am
post #21 of 24

[quote]I've been wanting to try RBC too. I searched but couldn't answer my question about substituting butter for all or some of the shortening, does anyone know?



That's a good question, I would be interested to know that too!

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GI Posted 27 Jun 2007 , 5:44am
post #22 of 24

Such good tips & ideas. Can't wait to try this! Cookies are my true passion. Did someone say these cookies could be stacked? Sounds very impressive way to bake. Luv the idea. If we don't hit 100 deg. this weekend, I'm going to heat up the oven!

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absolutecakes Posted 27 Jun 2007 , 6:01am
post #23 of 24

I made a batch of RBC just the other day for my cookies. I used half white margarine and half shortening and it worked out fine! It seemed a little soft, but I don't work with it enough to know the difference. I just know that it tasted better on the cookies.

HTH

Katie

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sweeteecakes Posted 27 Jun 2007 , 4:12pm
post #24 of 24

I have heard some people complain about it being too sweet. If it is too sweet could you add salt to it to cut some of the sweetness out like you would do for buttercream icing?

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