Girls, I never used RBC before and I am curious to give it a try.I was reading the recipe but I don't have heavy-duty mixer.Can I do it somehow by myself - any suggestions?
Thanks.

Ok, call me stupid, but what is RBC?

I don't use a mixer for mine. Equal parts Crisco and Karo syrup....stirred together by hand. Then, powdered sugar and flovoring are kneaded in until it reaches a fondant-like consistency. I pour the powdered sugar out on the counter on a silpat kind of thing, dump on the syrup mixture and just knead away. It's real soft and gooshy. You don't need a mixer at all.

I really like your lace cookies - they are the reason I was asking about RBC.It's late for this Valentine's day, but I can try it for some Easter cookies.It's good I can do it at home, so far I used fondant from a box.
Thanks!

PLEASE HELP! I made a batch of RBC and it is sooo soft that it just falls through my hands. I added more PS and it still seems soft to me. What might I be doing wrong???

Thanks

Kim

RBC is soft, softer than fondant.

Not to mention very tasty.

Just keep adding powdered sugar. The recipe should have equal parts Crisco (Or a high ratio shortening) and karo syrup(my recipe used 1 cup each), then about 7-8 cups powdered sugar. (Plus flavors and a little salt) It shouldn't be gooey or fall through your fingers.

This is all great info, I haven't tried it yet but glad I saw this before I did. Thanks.

I am guessing that RBC cannot be used in place of fondant considering the difference ? Please tell me if I am wrong. I saw someones cookies pic posted and they looked just beautiful, but with mine there is NO way I could ever cut it out....it is just way to soft. I did follow the recipe and I did add more PS, but....still very soft

Feeling discouraged
Kim

I use RBC on my cookies...sounds like the same recipe I use....1 C shortening, 1 C light corn syrup, 1 tsp clear vanilla xtract, 1/4 tsp flavoring of your choice (I use orange) and 2 lbs powdered sugar. I use the mixer to make mine, however, have heard that others have mixed by hand. It definitely should not be runny and so gooey it runs through your hands? I wish I could be of more help Kim!

Great information, thanks to everyone posting such helpful info.

Thanks everyone! I still don't know what I did......but I just "put it down" and will try again another time. I have to do that when I get so frustrated/discouraged.

Kim

Can you stack cookies made with RBC?

My family does not like the royal icing. However, I just realized I'm not adding any flavoring to it and I should be!

YES-cookies with RBC may absolutely be stacked, just like fondant. I have made cookies covered with it, piped accents with RI, allowed that to dry and then stacked them 4 or 5 high without a problem. I love RBC-I prefer the flavor and texture over fondant (which doesn't like me very much yet!)

Thanks!
I'm going to give them a try today

I remember reading that you need to put it in an airtight baggie with all the air squeezed out of it, put it in an airtight container and put it in the frig for 30 minutes. Wanna give that a try??

i use rbc for most of my cakes and cookies. i add a little merinque powder and cut back on the shortening and syrup. i also leave as long as i can to cure - usually overnight. all this helps to keep a stiffer mix. good luck!