I have a bunch of colored BC icing that I thought of trying to turn into RBC. When I make my icing I use 1/2 butter 1/2 shortening do you think its possible to turn this into RBC for cookies? I'd love to be able to save some time

all ya really need to do is add corn syrup (bout 1/3 cup for every three cups of bc) And then you can knead it let it cure and then use it.

Okay, I'm really showing my newbiness here, what is RBC and how do you use in on cookies?

hiya sugar,
RBC is rolled buttercream. You use it almost the same way as fondant but it's a lot more persnickity in handling, very labor intensive to coverr actual cakes but a breeze to just use cookie cutters and do cookies with.

Thanks! Everybody I've chatted with here has been GREAT! I'm really glad I found this site.

Thank you so much for this thread. I found a thread recently that talked about using fondant on cookies. I loved the look, but since no one I know really likes fondant I didn't want to use it. It never dawned on me to use RBC! I can't wait to try this now!

Thanks chaptips, I'm going to try it out

I've used left over BC to make RBC. I found that in addition to adding the corn syrup, I also needed to knead in additional powdered sugar. It works great.

Rae

Ok. . .I looked and looked and found this thread (finally) and now have a question!! I took 2 cups of pre-made BC and added whatever half of 1/3 cup is LOL It made SUPER smooth and creamy BC. . .so then I added at least 2 cups of powdered sugar. . .now it's just super thick BC. What do I do now?? So confused!!!

Hiya piper n welcome to c.c.
Just knead it like you would bread dough til it's a smooth and pliable ball. Then let it sit for while so that the sugar can absorb all the oil n moisture and knead an roll out just like you would fondant. Now just a reminder it isn't as stretchy and forgiving as fondant but is a great alternative.

Thanks guys for the tips. I have never used RBC before, now this looks like something I need to try. I have left over BC and I am making some cookies this weekend now I have a clue how to decorate them. THANKS AGAIN!!!

i've been wanting to try RBC for a while. i used mmf for the first time a few weeks back (i used it on cookies, which is what i plan to use the RBC for also.) MMF was great to work with, as i am still a little sloppy with RI, but the taste didnt appeal to me... and was a bit "chewy" kinda... does RBC taste better? if it does, i'm making up a batch tomorrow!

It just tastes like stiff buttercream is all.

I was also wondering about RBC, does it have pretty much the same texture as the rolled fondant? A lot of people I know think that the MMF is too sweet, and I would never subject anyone I know to eating the wilton junk. But if the RBC tastes good and has a nice texture, I'd be more than willing to give it a try... I've heard Satin Ice and FondX are good, but I haven't tried them yet, since I'd have to get is shipped in... TIA

Thanks! Do I put it in the fridge overnight? And do I roll it out with a roller covered in powdered sugar or crisco? I've used regular fondant and it rolled out beautifully with crisco, but the MMF rolled out with powdered sugar was hell to work with!! LOL

I always rolled mmf in powered sugar and found that rolling fondant out on cornstarch covered counter is much smoother. easier to handle and doesn't make it overly sweet.