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Teach me about rolled buttercream!

post #1 of 27
9/1/10 at 12:22pm
Thread Starter 
I keep hearing about rolled buttercream. Is it like putting extra ps in buttercream until its like a dough? Like the hard dam used for cakes? Is that the same stuff?

I'm curious because of the taste. Seems like it taste better than fondant on a cookie. Will I be able to do 3d effects with it on a cookie? does it behave like fondant?

TIA
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post #2 of 27
9/1/10 at 5:01pm
Hi. I haven't personally tried it yet, but someone (can't remember who) sent me the recipe yesterday.

Rolled Buttercream

Rolled buttercream is a softer covering than rolled fondant. It is also more shinny which may not be appropriate for all wedding cakes. Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Yield
Enough to cover a 10" x 4" high cake

Ingredients
1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions
Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.

Storage
Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.
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post #3 of 27
9/1/10 at 5:18pm
I have read that it is very hard to work with and does not roll out or drape like fondant does. Also, I have seen comments that it is very greasy in appearance and very sweet due to the large amount of corn syrup in addition to the PS. I have not tried it...but am also curious...
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post #4 of 27
9/2/10 at 6:14am
it is very greasy in appearance and very sweet due to the large amount of corn syrup in addition to the PS .

Ditto.
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post #5 of 27
9/2/10 at 6:35am
I have used rolled buttercream before, however, not the recipe above. I stiffen my buttercream, as mentioned above, for the dam around my filling. Since it really is just like dough consistancy I tried using it like fondant. It did not work well when trying to cover an entire cake (which, i figure it wouldn't) but it is perfect for small decorations like polka dots, and AWESOME to cover cookies. I do find that the larger the decoration is, though, the harder it is to handle. And, FYI, stripes can be a nightmare. I use Indydebi's BC recipe and basically add more PS to get to a dough consistancy (should be able to pick it up and manipulate in your hands without it sticking), I roll out with a rolling pin and cornstarch. It is def not as easy to work with as fondant, but it's a good alternative for fondant haters and really yummy on cookies. I never had a greasy appearance and it tastes exactly like Indydebi's recipe.
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post #6 of 27
9/2/10 at 6:56am
I've used this recipe http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies and I loved it! I like it better on cookies than mmf, although it is pretty sweet, but the texture is better....more like icing. It was a bit greasy at first(see the large green and pink flower in my photos) but I left them out over night and the greasy look went away. The blue bunny cookie and the cookie bouquet and the yellow cake in my photos are done with it.
Love is all you need. Well, love AND cookies.
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Love is all you need. Well, love AND cookies.
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post #7 of 27
9/5/10 at 3:32am
I use RBC for my cookies all the time. All of my cookies are covered in RBC and then I use fondant for accents, decorations.

It is softer than fondant but I think it taste better (recipe posted earlier). And by making the RBC, I can add different flavorings.

To get rid of the 'greasy' look I smooth over the RBC with a Viva paper towel.

I have covered cakes with RBC. It was a little difficult because the RBC is so soft.
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post #8 of 27
9/5/10 at 6:35am
Dreme, I just made a batch the other day. I use the same recipe as smokeysmokerton does. I'm making sugar cookies for my daughters swimming bake sale. I've made it before and everyone loves it. The kids keep asking me to make more. It is very easy to work with. I use the same cookie cutter to cut the RBC and very easy to add texture to. I have used MMF but I like RBC better. thumbs_up.gif
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post #9 of 27
10/25/10 at 10:10am
I just posted a similar question...(my search feature never works)

One question i had though was....

how do you attach the RBC or the MRBC to the cookie?
I dont have piping gel..any other alternatives?
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post #10 of 27
10/25/10 at 11:14am
I love it for cookies as well. I attach it with watered down corn syrup, brushed on the cookie. It looks so pretty and tastes so yummy icon_biggrin.gif

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1805641

These were for a family reunion; fondant accents with RBC on sugar cookies.
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post #11 of 27
10/25/10 at 11:34am
I'll have to try this.
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post #12 of 27
10/25/10 at 12:27pm
southaustingirl: Which RBC recipe do you use?
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post #13 of 27
10/25/10 at 5:42pm
I use the same recipe posted above: 1 cup shortening, 1 cup corn syrup and PS. I use cheesecake flavoring.
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post #14 of 27
10/25/10 at 6:08pm
I have never used RBC either when you roll it do you use powdered sugar or roll it using cornstarch?
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post #15 of 27
10/25/10 at 7:57pm
I roll it in between two pieces of wax paper. It is too soft to lift so I flip it onto the cookie and peel back the wax paper.
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