I rolled out the rolled buttercream and used a cookie cutter to cut out the shape....but then I couldn't lift the rolled buttercream from the counter. It fell apart before I could lay it over the cookie. HELP!

... bump...

Try adding more powdered sugar to your rolled buttercream to make it a little stiffer and be sure to dust the counter with powdered sugar. HTH

Another thought, roll it between pieces of vinyl or saran wrap and remove the top piece and use the bottom piece to flip it over onto the cookie.

If it fell apart, it was too soft - you need more powdered sugar. I also always roll it on a silpat - i find that it makes it much easier to pick up again. My experience is that the recipe calls for significantly more powdered sugar than just the 2 lbs. I end up working in almost another 1/2 lb to 1 lb when rolling it out for cookies. I also refrigerate it a bit first, then work with it on the colder side.

Can someone link me to the rolled buttercream recipe?

Rolled Buttercream

1 C Karo (light corn syrup)
1 C Shortening
½ tsp Fine Salt (popcorn salt - i've used regular salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice - i've used additional vanilla extract)
1 tsp Clear Vanilla Extract
2 lbs Powdered Sugar

Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator. (I prefer to store it in the refrigerator).

I find that the rolled buttercream needs a fair amount of extra powdered sugar worked in to make it the right consistency for rolling and cutting for use on cookies - usually at least another 1/2 lb - 1 lb. It stops falling apart and tearing when it is the right consistency.

http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html

Hey guys, thanks for the quick reply - ya'll are great!

Thanks for the tips!! I only added in the 2lbs of powdered sugar so I'll add in more.

I also rolled it out between parchment paper and flipped it onto the cookie. That worked out OK except for the cookies that were not symmetrical.