Thank you SO much for this tutorial. I've been hearing about rolled buttercream for cookies for a couple of months, but had no idea how to do it. Great tutorial - thank you.
That was a great tutorial, Leah! Thank you! I have tried using regular Buttercream, rolled, froze and then cut out. You had to work quickly otherwise it started to stick! This way will work much better! Using it in molds is a great idea!! No freezing! Thank you so much!
In all the other recipes I have seen they use corn syrup. 125g butter, 125ml corn syrup, 500g icing sugar and approx 300 - 500g for needing. With that recipe you can cover a cake with it too.
Nothing. The buttercream will adhere together after the flowers defrost on the cookie. However, if you want to secure it down while arranging them I'd do regular buttercream.
I wanted so badly to reach in that video and put a piece of cling wrap or parchment over that icing. No need to add powdered sugar and no sticking to rolling pin. Like the idea of smoothing with the back of a spoon. Thanks for the video.
Glad to see rolled butter cream without corn syrup.
Thank you SO much for this tutorial. I've been hearing about rolled buttercream for cookies for a couple of months, but had no idea how to do it. Great tutorial - thank you.
You are welcome! It can certainly be a game changer for buttercream cookies.
That was a great tutorial, Leah! Thank you! I have tried using regular Buttercream, rolled, froze and then cut out. You had to work quickly otherwise it started to stick! This way will work much better! Using it in molds is a great idea!! No freezing! Thank you so much!
Yes, this gives you much more time to work with it! I’m glad it was helpful 😊
It kind of reminds me of how homemade fondant is made, but substitute the marshmallows for butter. Definitely very, very sweet.
Interesting, thank you.
You need to add the corn syrup to get that clay consistency
In all the other recipes I have seen they use corn syrup. 125g butter, 125ml corn syrup, 500g icing sugar and approx 300 - 500g for needing. With that recipe you can cover a cake with it too.
I’ve heard of the corn syrup recipe too but I find it’s not needed.
Did you use regular buttercream to attach the flowers? Or corn syrup?
Nothing. The buttercream will adhere together after the flowers defrost on the cookie. However, if you want to secure it down while arranging them I'd do regular buttercream.
I wanted so badly to reach in that video and put a piece of cling wrap or parchment over that icing. No need to add powdered sugar and no sticking to rolling pin. Like the idea of smoothing with the back of a spoon. Thanks for the video.
You’re welcome! And yes, you can definitely add a piece of parchment paper on top if you’d prefer
Thanks for doing this video. I had read about rolled buttercream and wanted to see how it would actually work. :)
I'm glad it's helpful!
Loved your video😊
Thank you! I'm glad it's helpful!
The measurement of your cup in grams?
About 100 grams of powdered sugar
Hi! About much many cookies would this recipe cover? Like 3-4 inch cookies?
It depends on how thick you roll it out but I'd say about 18 cookies?
Aha moment: If you've ever made cream cheese mints or butter mints, this is basically the same concept but without the mint flavoring.
Oh I've never made those but my mom loves them. I'll have to try it out!