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Marshmallow Rolled Buttercream for Decorated Cookies

post #1 of 9
8/31/12 at 9:12am
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http://cakecentral.com/recipe/marshmallow-rolled-buttercream-for-decorated-cookies

Does anyone have experience with this recipe? I am not a cookie person at all and my girlfriend is getting married. I'd like to do some dress cookies for her shower favor. I thought I would give this recipe a whirl if it was easy. My main question is how much powdered sugar do you guys end up using? It says 4-6 pounds but that is a huge gap. Do you find it easy to decorate with? Does it take impressions well? I thought about buying the wedding dress cookie cutter set with the little impression mats from Country Kitchen Sweet Art. If the recipe doesn't work well I might can the idea because I can't stand the thought of using RI to individually ice that many cookies. icon_evil.gif

Thanks!

Annie

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post #2 of 9
8/31/12 at 9:40am
I have not used that recipe, but I wanted to show you a quick method I found for icing sugar cookies with RI. I tried it with my last batch, and it is amazing, both in looks and speed.
http://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html
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post #3 of 9
8/31/12 at 9:59am
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Thanks Kelley! That is probably the ONLY thing I would do if I had to ice them in RI.

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post #4 of 9
8/31/12 at 10:00am
I agreed to donate 275 iced sugar cookies to our local YMCA's Christmas event, and this is the method I will be using. I tested it first to make sure it worked before I agreed.
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post #5 of 9
9/3/12 at 4:13am
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I was just checking back to see if anyone else had tried this recipe...

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post #6 of 9
9/4/12 at 11:04am
I have used this recipe for two years now and it is the only one my family will let me use to ice sugar cookies (son loves it). I usually make a half a batch of icing and use close to 3lbs of sugar. I find it easy to work with. I always place the icing on the cookie as soon as it comes out of the oven and then I do not have to use piping gel. I have not used an impression mat on mine but have stamped a few with cutters that have designs in them. After they set out all night I put parchment or wax paper between the cookies as I stack them. Hope this helps and good luck.
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post #7 of 9
9/4/12 at 7:07pm
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Thank you so much! Do you have trouble lifting the icing cutouts onto the cookie? I have read where some people have to freeze their cutouts but I don't really have freezer space for that.

Thanks again!

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post #8 of 9
9/5/12 at 12:00pm
I have never froze my cut outs. I usually roll out the icing and cut out enough for a pan of cookies or two, put them on my plastic cutting mat with powder sugar, and then cut the cookies and bake them. If the icing sits for a little bit I find it easier to put on the cookies.
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post #9 of 9
9/5/12 at 3:13pm
Thread Starter 
Thanks for the suggestion. I just didn't know how fragile they are.

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