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Frosting Dough (awsome) - Page 2

post #16 of 51
8/2/09 at 6:40am
oops, I meant with homemade, not canned. icon_redface.gif
I think the peanut butter or syrup add a little elasticity to it.
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post #17 of 51
8/2/09 at 3:09pm
Interesting. I'm not big on canned frosting...but I guess it's worth a try.
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post #18 of 51
8/2/09 at 9:15pm
Interested in thread! Can't wait to hear your results.
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post #19 of 51
8/6/09 at 8:59am
Huh! I know there are cake decorators who take their own frosting and add a lot of powdered sugar to it to make a "dough-like" consistency for various uses (Sugarshack is one) but I've never heard of this on a cookie application. How would you use it on a cookie?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #20 of 51
8/6/09 at 9:05am
Sounds like it would be a good idea, especially if it can be done with homemade bc. Can't wait to hear some of your results. It will be a while before I have time to play with it.


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post #21 of 51
8/6/09 at 9:09am
Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.
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post #22 of 51
8/6/09 at 9:10am
Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.



That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #23 of 51
8/6/09 at 10:50am
Oh yes some one try it out and report back! It sounds so good!
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post #24 of 51
8/6/09 at 11:21am
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.



That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?



I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??
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~ A happy family is an earlier heaven ~
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post #25 of 51
8/6/09 at 1:44pm
Quote:
Originally Posted by SaraClassic

Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by SaraClassic

Here is the recipe off the link for just that part:

Frosting Dough:Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.

I think it sounds basically like RBC - a thick pliable BC. I love RBC, if anyone uses this and has tried RBC too let me know how different the two are.



That was my question!! icon_biggrin.gif Is this the same as rolled buttercream? If not, what's the difference?



I think its pretty similar, RBC has glycerin ( corn syrup ) for stretch and texture, but I figure sounded the same. ??


Beats me -- I've never used rolled buttercream before so I know nothing about it. Hence the question! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 51
8/9/09 at 3:14pm
Hi everyone, I just signed up for this site and this is my very first post. Please tell me what mmf sugar cookie frosting is. Thanks
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post #27 of 51
8/9/09 at 3:19pm
marshmellow fondant. it's yummy.
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post #28 of 51
8/9/09 at 3:28pm
Thanks, I'll try it!
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post #29 of 51
8/9/09 at 3:51pm
Yes you can do it w/ your own buttercream, I do. Just add a lot of PS. Yes, RBC will work, MMF will too. I prefer my own, not store bought. I still can't get over the fact that some people like canned frosting over homemade!
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post #30 of 51
8/12/09 at 10:15pm
Wow....I REALLY want to try this! My only concern is how hard it will dry. I love glace and royal icing because they dry so hard. Were yours hard enough to stack and or package (like individually)??
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