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The beauty of rolled buttercream!

post #1 of 37
Thread Starter 
Just thought I'd share this in case anyone wants to keep some on hand, for those last-minute cookies. I think it keeps in the freezer for quite a while
After asking my dd many times if she wanted me to make a special cookie for her to give her bf for valentine's day, she kept saying, no. Then, she came in yesterday (valentine's day) and said she wanted a cookie, a specific cookie, red with white detailing, and by the way, I need it in an hour. icon_surprised.gif I love you, dear, but not even I can get the red icing dry.....Wait a minute, I have pink RBC in the fridge. Added red, it was done and beautiful, detailed immediately with white! I also used some basketball color orange I had in the freezer, and was able to pull some basketball hearts together for a friend's dd's team.
Newatdecorating gave me some tips, I like to roll it thin, put in freezer for a few minutes so it's easier to handle. I usually use corn syrup for glue, but yesterday I used RI because it was sitting right there.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
Reply
post #2 of 37
Hello:

Can I have the recipe please? Thank you! and I also have MMF just in case!

Patty*
post #3 of 37
What a coincidence, I just logged on to get the rolled buttercream recipe! I'm making sugar cookies and I prefer the taste of buttercream on them, but they are so much prettier when you use royal icing. So I thought I would try rolled buttercream. I've never used it before, so thanks for the tips.
post #4 of 37
Thread Starter 
here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #5 of 37
Thread Starter 
here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #6 of 37
Thread Starter 
here's the link. I leave out the oils, and put in almond, vanilla, cherry, whatever extract, also depends on what color you want.
I think the RBC makes a very pretty cookie, I just think it has to be thin.

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #7 of 37
Thanks!
I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
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I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
Reply
post #8 of 37
How does it work on cakes, as an alternative to fondant?

icon_smile.gif
post #9 of 37
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif



Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!
post #10 of 37
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif



Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!
post #11 of 37
Thanks Krissiecakes!

I won't try it to cover cakes! icon_razz.gif
post #12 of 37
Quote:
Originally Posted by m1m

How does it work on cakes, as an alternative to fondant?

icon_smile.gif



Not so good for total coverage, but ok for some decorations. It tears really easily, so when covering a whole cake, it pulls away and rips a lot more than fondant. My first big fondant cake (white tiered in my pics) I used RBC, not knowing there was a difference! Boy was I frustrated! I does taste really good though!
post #13 of 37
Thanks Krissiecakes!

I won't try it to cover cakes! icon_razz.gif
post #14 of 37
Thread Starter 
you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
post #15 of 37
Thread Starter 
you can see my cake in the disaster gallary, that was RBC, and I will try it again sometime, I'll just make it less dry.
Shiney
Take a picture; eat the cookie!
Reply
Shiney
Take a picture; eat the cookie!
Reply
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