Rolled Buttercream With Royal Icing Detail Question
Baking By tljkids Updated 3 Oct 2011 , 3:54pm by SweetcakesCT
Indydebi's around here somewhere. Maybe you could PM her?
I've only used RBC on cookies with RI, but I usually let the RBC to sit overnight to "de-grease" a little bit and then I put the RI on the next day and I haven't had any problems with the RI breaking down. Usually, I put the RI on the day before they're being delivered, so I don't know about the long term effects. The RI hardens and I've packaged and stacked cookies with no problems.
what is the difference with rolled buttercream and regular? Never used it before
Is it similar to fondant?
Could anyone post pictures of a rolled buttercream cookie?
I'd appreciate it
Wow, those look great! What recipe do you recommend?
All of my cookies are RBC w/ RI detail. I have let them sit overnight & I've let them sit 30 min -1 hr & both have turned out fine. If you're concerned just take a papertowel & gently rub the surface if you don't have time to let it sit.
Both of the cookies were decorated w/in an hour of applying the RBC
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1224221
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1224220
Here's the recipe.
http://forum.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Icing-Recipe.html
Cookies here were decorated after cooling (I put the RBC on right after they come out of the oven).
Wow, those are nice!! I really like those. Can you stack cookies with rolled buttercream and then royal icing? Do the cookies stay soft, not the cookies, but when you bite into them is the icing soft (but hard on the outside)..?
Thanks so much, I really appreciate you taking the time to answer my questions!
Wow, those are nice!! I really like those. Can you stack cookies with rolled buttercream and then royal icing? Do the cookies stay soft, not the cookies, but when you bite into them is the icing soft (but hard on the outside)..?
Thanks so much, I really appreciate you taking the time to answer my questions!
I stack on top in a box with no problems.
I didn't have time to wait so this is what I did. First, I rolled out the RBC and put the cut-outs (trying to remove as much excess as I could)between wax paper and put them in the freezer. Next, I made the NFSC rolling them out between parchment, then put the whole shibang in the freezer, too. Then I made Antonia74 royal icing for details. Took a few minutes to clean up, then started baking the cookies. Right after I took them out of the oven, I placed the RBC on top. This worked like a charm. I had a batch of NFSC made, cut, baked, & base coated in a snap. They were a little greasy when I was ready for the royal icing, so I did wipe them off with a paper towel. I had to use a light touch because the "weave" of the paper towel would sometimes imprint on the cookie. Within a few minutes, the cookies had hardened enough for me to do the royal detail. I did let them sit out overnight so I could bag the next day. Problem free!! I'll post a picture later.
Awesome, I was looking for the exact information in this thread. Can't wait to try the RBC on my cookies. Thanks to all for the tips.
Quote by @%username% on %date%
%body%
