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. 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.

Hello:

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

Patty*

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.

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

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

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

Thanks!

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

Thanks Krissiecakes!

I won't try it to cover cakes!

Thanks Krissiecakes!

I won't try it to cover cakes!

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.

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.

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.

I love RBC for cookies. I use it ocassionally on cakes. I do chill it before rolling to make it easier to handle . All my cookies, the cigar and the ladybug cakes in my photos are RBC .

Thanks, Shiney! This is good to know!

Hi Ladies,
I've never used RBC on cookies before...tell me, does it set up like fondant ?
Granpam...I just looked at your heart cookies...they are so cute...so obviously RBC does firm up enough to package...does it need to sit before detailing with royal icing?

Has anyone ever tried the RBC recipe here that uses cake flour as one of the ingredients?

When I tried the recipe that's in the link, I had such a greasy mess, I never got to use it on anything.

Kkristy: I just covered cookies in RBC (like my pink hearts with something extra in my pics), immediately detailed with royal, let sit for about an hour, and they are now bagged and ready to go. That's the beauty of RBC. And it tastes so goooooood

Shiney, this is so awesome. I have been wanting to try RBC but some of the comments I read said that their RBC came out "greasy". But since you do not add any oils I will give it a try. Thanks so much for sharing this information.

Sweeteecakes, it is greasy because of the crisco, but you just add PS to even it out.

Thanks for the RBC recipe. I've been wanting to it on some cookies... so now I don't really have an excuse not to!

Give it a go, cylstial, it's delish! and SO easy! Just think of the time you spend outlining, filling, and letting dry, and that's all done in one quick step, and detail away!! I have decided I will just keep a big batch in my freezer, I can take it out, color it as I need. Now, I don't want to do all my cookies in it, but it sure helps when in a pinch! And cookies like my hearts with something extra (loving dubbed my boobie cookies), it's a must.

Shiney, how much extract do you use?