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I searched for an answer but couldn't find exactly what I needed...so here's my question (s)...

I made rolled buttercream for the first time and I was wondering what exactly the consistency should be like. Should it be like MMF? If so, I need to add like 10 cups of powdered sugar because it's far from being that firm. And when I added the color, of course that made it worse!

Second, Maybe it's just because I was using red coloring, but the rolled buttercream tastes like coloring. It's still good, I can just definitely taste the color.

Also...I know I put the MMF on warm cookies out of the oven, but I tried this with the RBC and it just got very greasy and totally lost it's form. So, I'm guessing that it's best to put it on cool.

Thanks so much in advance for your help!!! I am hoping to get this right before the weekend!!