I tried out rolled buttercream for the first time this weekend. I used it on NFSC with Royal Icing accents. I ran into a few problems that I'm hoping you can help with as I have a ton of cookies to make this week:

1. Unless the RBC was very thick it didn't hold its shape during the transfer and I had to reshape it on the cookie.
2. A few of my taste testers mentioned that all of the icing seperated from the cookie when they took thier first bite. I didn't use anything to adhere the icing to the cookie - should I?
3. What do you use to flavor the icing? I want to avoid Almond due to peanut allergies. I used lemon and wasn't crazy about it.
4. The RBC was very shiny and would almost show my fingerprint as I was smoothing it on the cookie. Did I need more sugar?
5. Do you let them dry overnight??

Thanks for your help. I'd like to use RBC for my Vday cookies rather than all royal as it should be much quicker to decorate.

1. Freeze the RBC to chill it a little before transferring. This should make the RBC hold its shape and make it 100x easier to transfer. Also, if you use enough powdered sugar, the RBC seems to hold its shape quite well.

2. I use a mixture of powdered sugar and water (mixed to a glue consistency) and "paint" it on the cookie before placing the RBC onto it. Another alternative: put the RBC onto the cookie while it is still warm. This will melt the RBC a slight bit and it adheres perfectly.

3. I use anything I can think of. I always add vanilla. Then I'll add a tsp of something else (strawberry, orange, amaretto, coconut, creme bouquet, etc.)

4. I use food-safe gloves while transferring the RBC for that very reason. I then take my glove-clad finger and lightly smooth it over the RBC for an even finish. If you chill the RBC before putting it on this will also help in diminishing fingerprints.

5. I let mine dry overnight. I once bagged them within a couple of hours of decorating (3 hrs) and there were grease stains on the bags. Not to appatizing in my opinion.

Have fun and happy baking!

azterp:
I love using the rolled buttercream. I use it all the time on my cookies. Make sure you use all of the powdered sugar that is called for. I found out that if you don't, then the buttercream is really greasy and not as easy to work with. I always use orange flavoring in mine. It makes them taste so much better. Before I put it on the cookies I put it in the freezer to make it firm and that makes it easier to transfer. I use karo syrup to hold the icing on. I put a little karo all over the cookie then transfer the cold RB to the cookie and press lightly. If the RB is frozen then finger smugges don't show if you don't push to hard. I hope this helps a little.
Ruth

Thank you so much for your comments. They definately help! Looking forward to putting them into action this weekend.

I cut the shapes with my cookie cutter, then freeze the RBC while the cookies are baking. I place the frozed RBC shapes onto the cookies straight out of the oven. The RBC shapes are easy to pick up frozen and when placed on the hot cookie (the cookie is still warm by the time you get to the end of the batch), they meld to the cookie, so you don't have to use anything else. I do let them dry overnight.

I do mine exactly the way that "ebwmom" replied...freezer, with orange flavoring and karo to make it sticky..I use a little brush and brush it on then apply the bc...I love the taste and so has everyone I have made them for...

I use RBC on all of my cookies and my customers love it:

1) Make sure you're using enough powdered sugar. Depending on where you live/climate, you may need to knead in a little more, and I always use powdered sugar to roll out my RBC to keep it from sticking, which helps the consistency as well, I don't have to freeze it before picking it up to place on the cookie.

2) You will need to use something to "adhere" the RBC to the cookie, unless you'll be placing it on a warm cookie....but I usually make so many that I bake first, then decorate all of them later. I have corn syrup in a squeeze bottle and just "dot" a little around the edges and in the center....then just place the RBC on the cookie

3) I use orange flavoring in mine....it goes well with my cinnamon sugar cookies.

4) Yes, if you can see fingerprints add a little more sugar....and I would recommend food-safe gloves.

5) I don't usually have to allow for drying time....probably because there's an adequate amount of sugar in the icing to keep the shine down. BUT, too much sugar will cause cracking. Letting them sit overnight wouldn't hurt at all!

azterp, what I have done is mix RBC half and half with MMF - still the buttery taste but rolls out and sticks great. I put this on the cookies pretty much right after they come out of the oven, and the end up sticking very well once cooled and do not separate when it is being eaten.

deb

You all have interesting tips. I am looking for the pefect icing too! I have tried them all - rbc, royal, toba's, fondant, mmf. I loved the tast of the rbc but I had some of the same problems as azterp ie the icing separating from the cookie (kids didn't like that) and it losing it's shape when transfering. I will take into consideration all your helpful tips. Another thing that I don't like about the rbc is the greasyness look. I'll try adding more sugar. Another thing is that my royal accents tend to fall off more easily than if they were piped over fondant or toba's icing. Probably because of the shortening in the rbc. MomLittr does something interesting by mixing the rbc with mmf (I too think mmf is unbelievably sweet - sickening). I don't have any mmf on hand but I do have fondant. Maybe I'll try mixing the fondant with the rbc. Maybe that will take care of the greasy problem and also help with the royal staying on. The fondant I have is Wilton's (I know, I know, horrible tasting!) and not greasy at all so hopefully it will balance out the rbc. I'll report back to you!

I just tried RBC on cookies for the first time. I LOVE the look! Based on recommendations above, I froze the RBC cutouts prior to baking the cookies. It just took a minute to pop the cutouts on top of the cookies as they came out of the oven. I was looking for something frilly to do for Valentine's Day. I think I found it. I didn't take the lace-making very seriously on these experiments, but I still like how they look. Now, I have to work out my designs prior to doing the real batch. Hope I like the taste better than MMF (haven't eaten one yet...they're still warm). Even if this isn't your "ideal" combination, this works great for something special.

Posted a picture in my photos