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Rolled Buttercream with Royal Icing detail question

post #1 of 18
Thread Starter 
If I use rolled buttercream as my background, how long do I have to wait to decorate with royal icing for the details? With RBC having shortening, will that affect my RI detail? RI still gets hard?
post #2 of 18
Thread Starter 
anybody??
post #3 of 18
Indydebi's around here somewhere. Maybe you could PM her?
I never met a cake I didn't like.

Kristy
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I never met a cake I didn't like.

Kristy
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post #4 of 18
I've only used RBC on cookies with RI, but I usually let the RBC to sit overnight to "de-grease" a little bit and then I put the RI on the next day and I haven't had any problems with the RI breaking down. Usually, I put the RI on the day before they're being delivered, so I don't know about the long term effects. The RI hardens and I've packaged and stacked cookies with no problems.
post #5 of 18
what is the difference with rolled buttercream and regular? Never used it beforeicon_smile.gif Is it similar to fondant?
~Brenda~
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~Brenda~
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post #6 of 18
Rolled buttercream is like fondant-only it has more of a taste like buttercream frosting. It is not as firm as fondant and can take some getting used to using.
I always let the rolled buttercream sit overnight to "de-grease" as well.
post #7 of 18
Could anyone post pictures of a rolled buttercream cookie?
I'd appreciate iticon_smile.gif
~Brenda~
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~Brenda~
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post #8 of 18
Quote:
Originally Posted by disneynutbsv

Could anyone post pictures of a rolled buttercream cookie?
I'd appreciate iticon_smile.gif



Both of these are cookies with RBC and RI details.

ETA: Sorry, IDK why the first picture is so small.

Image


Image
post #9 of 18
Wow, those look great! What recipe do you recommend?
~Brenda~
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~Brenda~
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post #10 of 18
All of my cookies are RBC w/ RI detail. I have let them sit overnight & I've let them sit 30 min -1 hr & both have turned out fine. If you're concerned just take a papertowel & gently rub the surface if you don't have time to let it sit.

Both of the cookies were decorated w/in an hour of applying the RBC

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1224221

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1224220
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #11 of 18
Here's the recipe.
http://forum.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html

Cookies here were decorated after cooling (I put the RBC on right after they come out of the oven).
LL
post #12 of 18
When I made them at Christmas, I baked the cookies, tossed on the RB (straight from the fridge), and decorated them once everything was out and cooled off and I had the RI mixed up. So maybe 30 minutes of them sitting out?
post #13 of 18
Wow, those are nice!! I really like those. Can you stack cookies with rolled buttercream and then royal icing? Do the cookies stay soft, not the cookies, but when you bite into them is the icing soft (but hard on the outside)..?

Thanks so much, I really appreciate you taking the time to answer my questions!
~Brenda~
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~Brenda~
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post #14 of 18
I have stacked them wrapped side by side (not on top of each other), but you probably could. The cookie is very good with the RBC, very chewy (yet has a firm outside).
post #15 of 18
Quote:
Originally Posted by disneynutbsv

Wow, those are nice!! I really like those. Can you stack cookies with rolled buttercream and then royal icing? Do the cookies stay soft, not the cookies, but when you bite into them is the icing soft (but hard on the outside)..?

Thanks so much, I really appreciate you taking the time to answer my questions!



I stack on top in a box with no problems.
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