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Rolled Buttercream on Cookies - Page 2

post #16 of 52
11/18/09 at 11:27am
thanks! excited to try it today!
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post #17 of 52
11/18/09 at 2:53pm
I would love to use RBC because it taste so good and is easy to handle, but when i tried it, it was way too greasy no matter how much ps i added. And then after it was on the cookie, it was very greasy looking. When i tried detailing with RI, the RI broke and it just didn't work. I gave up on it.
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post #18 of 52
11/19/09 at 4:48am
luv2bake6 - Try it again and let them sit out overnight. I store mine in pizza boxes. This seems to make the greasiness disappear. I don't know what to tell you about the royal icing. I always decorate with the royal right after I have put the rbc on the cookie. Only other thing I can think of is waiting until after the cookie has sat overnight and then try the royal.
I'm better than I deserve! - Dave Ramsey
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I'm better than I deserve! - Dave Ramsey
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post #19 of 52
11/19/09 at 6:04pm
I let mine sit overnight as well, that seems to take care of the oily problem. I love how they handle and look and taste.

Melissa
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post #20 of 52
11/20/09 at 12:20am
Quote:
Originally Posted by luv2bake6

I would love to use RBC because it taste so good and is easy to handle, but when i tried it, it was way too greasy no matter how much ps i added. And then after it was on the cookie, it was very greasy looking. When i tried detailing with RI, the RI broke and it just didn't work. I gave up on it.



This is exactly what happened to me, I thought I needed to try a different recipe, but maybe I'll try the sitting out overnight tip,
~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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~Andrea
Remember Love Is In The Details
http://heartinthedetails.blogspot.com
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post #21 of 52
11/20/09 at 5:59am
Thread Starter 
OK, just one more question and I'm done...will one batch of RBC be enough for 1 batch of NFSC's?
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #22 of 52
11/20/09 at 6:45am
Not sure about that. Both make a big batches. I have never used all of neither one of them at one time. I would imagine it would depend on how thick you roll both of them. I roll my cookie dough 3/8-inch and use a fondant roller, which I believe is 1/4-inch, for the rbc.
I'm better than I deserve! - Dave Ramsey
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I'm better than I deserve! - Dave Ramsey
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post #23 of 52
11/20/09 at 7:18am
the RBC recipe goes a long way. I roll it out very, very thin, because it's so sweet, so I use the trick newatdecorating (the queen of RBC) gave me about putting it in the freezer for a bit to make it easier to transfer to the cookie
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #24 of 52
11/20/09 at 7:34am
Thread Starter 
I just finished up a batch. Actually, I did 2 half batches and colored them different colors as I mixed them so the mixer did the work. I think it will be MORE than enough. I plan on making a lot of cookies. They are for a fundraiser at my kids school. I'm anxious to use it. It was super easy to make and tastes good. It doesn't seem at all greasy. I did use a high ratio shortening since that's what I use in my buttercream. I wanted to mix up the cookie dough and have it ready to go, but I'm short an egg (GRRR). Used 'em all in a Pavlova yesterday.
Thanks for all the help!
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #25 of 52
11/20/09 at 7:39am
Dang Fat-sissy, sounds like good eat'n when you're around!!
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #26 of 52
11/20/09 at 8:03am
It was suggested in another thread that i try leaving them out overnight. It didn't help. As a matter of fact, they got even greasier. Then i tried freezing them but when they defrosted on the cookie, it was the same thing. I've tried wiping them down, only to get more grease show up. And RI accents were a disaster.
I guess it's just not my thang! Too bad because it tasted amazing!! And it rolled out beautifully.
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post #27 of 52
11/20/09 at 10:55am
luv2bake6 - What recipe did you use?

shiney - Now I don't know about that queen part! icon_smile.gif
I'm better than I deserve! - Dave Ramsey
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I'm better than I deserve! - Dave Ramsey
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post #28 of 52
11/20/09 at 11:57am
This one from the recipes section here;

1 C Shortening
1 C Light Corn Syrup
1 tsp. Clear Vanilla
1/2 tsp. Salt
1/4 tsp. Lemon Oil
1/4 tsp. Orange Oil
8 1/2 C Powdered Sugar

Except that i don't use the oils as i don't have them in the house. I added vanilla and butter extracts. I also added a lot more conf sugar to try and get the greasiness out.
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post #29 of 52
11/20/09 at 8:10pm
Luv2bake6, that's the exact recipe I use, (no oils). Did you try dusting with a little PS when the grease started appearing? Honestly, I've never had my RI mess up on it.

New - yeppers, you da queen in my book icon_wink.gif.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #30 of 52
11/20/09 at 8:19pm
I didn't like the greasy look/feel of the RBC either so now I mix RBC with Fondant and get the best of both worlds!
Kathy W
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Kathy W
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