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MMF or RBC for cookies - Page 2

post #16 of 32
2/10/10 at 7:15pm
Okay, after reading these great reviews about rolled buttercream...I made some today. It tastes great and rolled out just like fondant ( no problems there), but now that it is on the cookies, I am getting an oily sheen on top of all the cookies....I am worried about putting royal icing accents on top of that ....any ideas ?
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post #17 of 32
2/10/10 at 7:35pm
Thread Starter 
thats the one thing i did hear happens with the rolled buttercream..not sure i will be a huge fan of that look... but i am going to give it a go...got lots of cookies to do in the next couple weeks...

keep the ideas and comments coming!

M
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post #18 of 32
2/10/10 at 10:23pm
I was getting the same problem. Some members here have suggested letting it sit overnight on the cookies in order to dry. Others have recommended putting them in the freezer.
For me, it still didn't work. Still got the greasy feel and look and RI just broke down when i tried to decorate.
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post #19 of 32
2/11/10 at 5:30am
luv2bake6, This morning the cookies still looked oily ( I did put one in the freezer to experiment - oily too)...a few of them I dusted extra powdered sugar on top and those looked better, but still feel oily to the touch....I'm sure that the RI will fall apart....wish I could find a solution - this rolled buttercream tastes great -
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post #20 of 32
2/11/10 at 6:27am
Hmmm, I never had that problem when I did my cookies. They weren't oily at all. I didn't use the flavored oils though. I just used vanilla and almond extract. Maybe it's the oils in the recipe?
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post #21 of 32
2/11/10 at 6:53am
I had the same oily problem when using RBC on my cookies. I left them out on the counter, uncovered overnight and they still were oily. Then, I put them in the frig, overnight, uncovered and they were more acceptable.

One tip on picking up RBC cut outs cut them out, remove the excess RBC (around the cut out) and place the whole tray in the freezer for just a few minutes. When you take them out of the freezer they will be firm enough to pick up and apply to the cookie.
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post #22 of 32
2/11/10 at 7:32am
I used vanilla and butter flavoring in mine ( no oils) and kneaded in more powdered sugar than called for...I do love the tip about putting the cutouts in the frig-that definitely helped with handling ! Looks like I'm going back to Antonia's royal icing for my decorated cookies...
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post #23 of 32
2/11/10 at 11:07am
I think I read on here once that using high ratio shortening instead of Crisco will eliminate or cut back on the greasiness. Haven't tried it myself yet though. Personally, I don't think it's "greasiness" from the shortening, I think it's the corn syrup settling out when it sits for awhile. I ususally dust with corn starch once or twice until the icing sets...kind of like how buttercream crusts icon_smile.gif
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post #24 of 32
2/11/10 at 11:27am
I agree with them being oily. Mine wrapped in the cello bags are leaving a greasy smear on the bags. I'm going to try some royal on them later tonight but I would bet they won't hold up. I used orange and lemon extract instead of the oil as well.
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 #25 of 32
2/11/10 at 1:20pm
update: I lightly dusted powered sugar on the cookies this morning and that seemed to fix the problem ! Since then, I have used imprinting stamps on them , luster dust and even royal icing with no problems at all !! My son says that the rolled buttercream tastes like the filling in an oreo.....
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post #26 of 32
2/11/10 at 2:38pm
I agree that it tastes great, i just couldn't get past the oily part.
But puffcake is right. I too read that Crisco and other store brand shortenings are more oily and greasy and it's recommended to use high ratio shortening. I've not tried it yet but i do plan on finding this shortening to try to make RBC again.
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post #27 of 32
2/11/10 at 5:49pm
I have some royal on them now and the royal is dry. I'm going to bag them up in the moring and see if it softens up.
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 #28 of 32
2/11/10 at 5:50pm
Quote:
Originally Posted by KKristy

update: I lightly dusted powered sugar on the cookies this morning and that seemed to fix the problem ! Since then, I have used imprinting stamps on them , luster dust and even royal icing with no problems at all !! My son says that the rolled buttercream tastes like the filling in an oreo.....




MMmmmm! Homemade oreos! Great idea!
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 #29 of 32
2/11/10 at 6:44pm
I find the rolled buttercream to be too soft by itself, so I mix it about half and half with fondant. No exact amounts, just until it feels right kneading. It holds its shape pretty well, and there is no shininess.

(I usually use either vanilla or butter flavoring when I make mine.) They eat 'em right up!!!
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post #30 of 32
2/13/10 at 4:26pm
I used RBC for a while and was having a hard time with the shiny/greasy thing. But was wanting to try MMF because everyone was using it on cakes AND cookies. So - I found a recipe on CC that mixed the two. I thought, it would taste good like RBC and function better because of the MMF.....It did work better. Easier to handle. The detail "add ons" I cut out also set up faster. And, no oily look.

The only thing is - I'd like to experiment with flavors. I thought of using candy oils. I'm not sure if the problems others have posted are due to the oils or just the normal characteristic of RBC & the shortening.

Anyone know for sure that the oils caused an issue?
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