Rolled Buttercream
Hello everyone, Do any of you have any tips for using Rolled Buttercream. I love the look of fondant and so do my customers, however, we are not crazy about the taste, never mind the price. I have heard that rolled buttercream taste great but can be a little more difficult to work with. I wanted to get some other opinions on the subject. Thanks, Fran
Replies to This Discussion
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Permalink Reply by Shani Braxton on
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A girl in one of my Wilton classes made RBC to cover a class cake. It was delish--tasted just like yummy buttercream--but it was very difficult to work with. It kept tearing and was quite greasy. My guess is that with some tweaking, it would be great to cover a cake. However, I don't think it would work well for decorations, figurines, etc. HTH.
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Permalink Reply by Aimee Youngblood on
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Have you tried Marshmallow fondant? that's what I use and I have changed a lot of my customers' views on fondant.
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Permalink Reply by Dena Bryngelson on
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Rolled buttercream tastes like Really THICK buttercream icing...it is very oily...sags if you don't prep the cake right and tears easily. It does not have the perfectly smooth surface of fondant either...looks pitted. It also sticks to what you roll it out on more often than fondant will.
I suggest that you try making your own fondant or marshmallow fondant with a modeling chocolate added to it so that it isn't so sticky. My friend Jennifer adds modeling chocolate to Pettinice and it tastes nice. You can even add Cultured butter or buttavan along with popcorn salt to Wilton fondant and it makes it taste like Buttered popcorn jelly belly beans...pretty tasty. But don't add almond flavor to Satin Ice because it will smell like rotting feet! Also...if you ice the cake in buttercream before you put a THIN layer of fondant icing over the cake most people will eat the cake and icing under the fondant and leave the fondant...you know "have your cake and eat it too"
I suggest you try rolled buttercream on a few cakes not for orders first...you will be glad you did!...oh, and keep them for about 24hours before you cut them too....you'll be glad you did that too.
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Permalink Reply by cyndi comeaux on
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In the rolled buttercream you are supose to use a product called sweetex shortening or high ratio shortening. I have never made it but i have an order coming up that i do plan to use it on. Also to keep it from sticking so bad use equal parts of powder sugar and cornstarch to roll it out on. If it tears just fill it in with another piece of rolled buttercream and rub it till it is smooth. Hope this helps.
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completely agree with the High ratio shortening thing! But I like Penguin brand myself. I think any high ratio will give better results than off the shelf shortening ...Kudos Cyndi....that is a very important point
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Permalink Reply by Fran Quarles on
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Thanks everyone. I am going to try to make a few kinds this next week as test batches and see what works best. I appreciate all the tips though. :-)
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Now if i could only find where to get the penguin brand. I have looked all over for the high ratio but i found it one place where you get 4 lbs for $8.00 + $7.00 s&h. That is a bit steep. I live in nw Louisiana. Does anyone know where i can get it at a reasonable price? Or is this just gonna be one of those things i have to deal with?
Dena Bryngelson said:completely agree with the High ratio shortening thing! But I like Penguin brand myself. I think any high ratio will give better results than off the shelf shortening ...Kudos Cyndi....that is a very important point
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