MichellesArt-
Below is the recipe I use when making RBC. It is sweat like RI but you can flavor what ever your prefence is. I like the fact that with RBC it is soft when you bite into the cookie. As for applying it to the cookie I use Corn Syrup. You can either brush it on, use your finger or place in a plastic bottle if you do not like the mess. I usually apply my RBC after my cookie has cooled. As far as making the icing you have to have a heavy duty mixer with a dough hook. There is no way around this. Also it is more expensive to make than RI or Marshmallow Fondant.
1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)- Walmart is the only place I have been able to find this.
½ tsp Extract of your choice (almond, lemon, orangeâ¦.your choice)
1 tsp Clear Vanilla Extract
2 lb 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 powdered sugar if sticky â for at least 2 minutes.
Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.
If you see that the RBC seems oily after being in the Ziploc bag just add a small amount of Powdered sugar on your hands and knead it into the icing and that should help.
I hope this helps and Good Luck.
Life is too short to not eat a cookie or two.
Life is too short to not eat a cookie or two.
