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MMF or RBC for cookies

post #1 of 32
2/9/10 at 4:39pm
Thread Starter 
Hi all!
I've been doing more cookies than cakes lately...and i'm rather enjoying the change...
i have been doing mostly royal icing with some marshmallow accents etc...but, i researched a bit and found that some use rolled buttercream...

do you cookies makers have any advice or preference? how easy is the rolled buttercream to work with?
any comments or advice that can be offered would be appreciated.
many thanks in advance!
Marianne
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post #2 of 32
2/9/10 at 5:10pm
Thread Starter 
i meant MMF, not marshmallows themselves!!! but, you all probably knew that already!

looking forward to some advice on this!
Thanks
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post #3 of 32
2/9/10 at 5:33pm
I really like rolled buttercream. I only use it or royal to decorate cookies. I don't care for fondant on cookies at all. Rolled buttercream is somewhat temperature sensitive but if your working environment is not too warm, it's a breeze. Try it for yourself and let us know what you think.
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post #4 of 32
2/9/10 at 5:35pm
I'd like to hear as well. I usually use MMF but tonight I made up a batch of the rolled buttercream to try tommorrow. So I'm hoping to hear good things!
The Rolled buttercream recipe I have calls for lemon and orange oil but all I had was extract so I hope that isn't a problem...?
May your layers be many and your frosting be thick! - Stampin Up
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May your layers be many and your frosting be thick! - Stampin Up
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post #5 of 32
2/9/10 at 5:36pm
I prefer rolled buttercream as well. Has a more "icing" taste than the MMF on the cookie. Kids like it too! I didn't find it hard to work with at all.
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post #6 of 32
2/9/10 at 5:47pm
What is Rolled Buttercream?
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post #7 of 32
2/9/10 at 6:00pm
It tastes just like buttercream that is a thicker texture.... like fondant. You can roll it out and use it like fondant.
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post #8 of 32
2/9/10 at 6:01pm
yea what is rolled buttercream? I also have been getting cookie orders lately and have been just using buttercream which you cant really stack the cookies because it will "stick" and smoosh.
~*Nicole*~
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~*Nicole*~
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post #9 of 32
2/9/10 at 6:04pm
Thread Starter 
well, i am enjoying cookies for sure.. and have used the royal and MMF like i said and everyone loves them... so i don't know why i want to mess with a good thing.. BUT, something about the taste of buttercream just sounds better to me.

now, for storage........ i know MMF can be stored at room temp for a week or so...what's the scoop on RBC? how is it stored and what's it's shelf life!?

thanks!
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post #10 of 32
2/9/10 at 6:18pm
The cookies I have made have been fine stacked, just don't smooch them. I've used impression mats and things with it.
As far as storage, I've only had the cookies around about 3 days and they were fine...not sure about anything beyond that. I'm sure you could freeze them, no problem.
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post #11 of 32
2/9/10 at 7:00pm
Thread Starter 
thanks everyone...

i was more confused on the storage of the rolled buttercream itself...prior to being used on a cookie? and does it remain soft? or harden like royal icing?

icon_smile.gif

you are all so great with info! i'd be lost without you! icon_wink.gif
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post #12 of 32
2/10/10 at 3:50am
The recipe I used says its good for 1 week on the counter, 1 month in the fridge and 3 months in the freezer.
May your layers be many and your frosting be thick! - Stampin Up
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May your layers be many and your frosting be thick! - Stampin Up
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post #13 of 32
2/10/10 at 3:51am
http://cakecentral.com/recipes/1603/rolled-buttercream-fondant-alternative

This is the one I followed.
May your layers be many and your frosting be thick! - Stampin Up
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May your layers be many and your frosting be thick! - Stampin Up
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post #14 of 32
2/10/10 at 5:31pm
I tried my rolled buttercream today... I found it was really soft. It tastes good, rolls fine, but I had a hard time picking it up to put on my cookies, It didn't really keep its shape well. So I kneaded in a bit more icing sugar and it was better. I guess I should have kneaded in more last night but I added all the recipe called for and I wasn't sure about adding more cause I though it might stiffen up more as it sat.
I put my cookies in cellopane bags and they didn't stick to the bags and I stacked them in a cookie tin, for my dd's Brownie group and the leftover came home looking the same as when I made them. So I think they hold up as well as MMF.
May your layers be many and your frosting be thick! - Stampin Up
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May your layers be many and your frosting be thick! - Stampin Up
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post #15 of 32
2/10/10 at 5:35pm
Thread Starter 
thanks for sharing that info! i was hoping to try it today myself but by the time i got done making cookie dough, baking, making my royal and MMF..i just didn't get around to it. but,i am looking forward to it!

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